Coconut shrimp are one of those items on a menu that I'm almost always tempted by. I had tried this recipe a few years ago but hadn't made it in a while. I went by memory and really forgot how easy and tasty these are. You can make these ahead of time as a party appetizer or just whip them up for a yummy dinner. Keep reading for my recipe.
How to Make: Coconut Shrimp
1 dozen peeled, de-veined raw shrimp
4 tbsp flour
1/2 tsp ground ginger
salt & pepper
1 egg
1 tsp honey
3 tbsp panko bread crumbs
11/2 tbsp shredded unsweetened coconut
vegetable oil for frying (or whatever type you prefer)
1. prepare three bowls for battering
2. in first bowl combine flour, ginger, salt and pepper
3. in second bowl whisk egg and honey
4. in third bowl combine panko and coconut
5. dip shrimp in each bowl (in order as listed above), coating evenly in each stage
6. place battered shrimp on plate until all complete
7. fill deep pan with oil (about an inch deep) and let heat up
8. drop half of shrimp in at once (you don't want them crowded in the pan)
9. flip after about three minutes or when golden brown
10. let dry on paper towel and do second batch
11. serve and enjoy!
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