Miss Christina of Food Apparel is here with a mouth-watering recipe for us today…
Easy Coconut Shrimp looks every bit as delicious as it sounds! Enjoy…
Try this classic and easy coconut shrimp with a hint of lime! It’s a crowd pleaser!
Christina with FoodApparel.com here. I’ve been trying my hand at more shrimp lately. Although I have always loved shrimp, this is a newer thing for me to enjoy it regularly because I live in a landlocked state so we don’t get a lot of fresh seafood here.
What inspired me to do so? An article I read a few months ago advised that if you are going to cook with shrimp, getting frozen shrimp (unless you absolutely KNOW that it was freshly pulled right out of the ocean) is the way to go. The article said that shrimp sold even near a lot of coastal cities was not fresh, but actually pre-frozen and then rethawed when put out to sell.
It rightfully said that when shrimp is thawed, it’s only good for about a day. But when frozen, it can last for months and then you can easily get out what you need and quickly defrost.
Genius! I LOVE shrimp but I had always avoided because unless I had a sure plan for it that very day, I felt that I could never prepare it fresh. Hence, the shrimpfest has begun around here!
Well, I had to celebrate with my favorite coconut shrimp that I have made for years. Who doesn’t love this stuff? It’s like candy to me. Well, not candy, per se, but ya know, delicious shrimp. It comes together so quickly and always pleases the masses.
A couple of quick tips:
You can buy frozen shrimp in a couple of ways – some is pre-peeled (tails on), some is deveined (meaning, sliced down back and gutted, skins still on, but pretty easy to remove them since they are sliced), and some is just straight up raw with everything in tact (although I don’t actually see this very often). If you are intimidated get pre-peeled, but deveined is honestly not super hard to work with, but does take a little more prep time to remove all those skins.
Bread crumbs – PANKO. The way to go. If you haven’t heard of this Japanese breadcrumb by now, well, get some! It gives such a light and flaky finish to all things breaded. You can usually find it in the foreign food section of your grocery store.
To cook the shrimp perfectly – you want it to be the perfect C shape and just turned opaque for the flesh. If it’s tighter, probably overcooked. Still tastes good, but starts to get a little chewy. If not in a C, might not be cooked through all the way and it’s probably still a little translucent.
Lastly, do you know how when you go to buy shrimp from the butcher, they have this weird numbering system? I never really asked about that. Well, it’s the amount of shrimp for that type that you can expect in one pound. For example, the last shrimp that I made with this recipe said 51-60 on the sign, so that means 51-60 of this size per pound.
Do you like seafood? What’s your fav?
- 1/2 cup panko, Japanese breadcrumbs
- 1/2 cup shredded coconut
- 2 teaspoons grated lime peel, optional
- 1 teaspoon salt
- dash of black pepper
- 2 large eggs
- about 1 pound shrimp, if large, about 18-20, if small, about 50, peeled and deveined with tails left in tact
- Cooking oil, for frying (either vegetable, canola, or peanut oil are best because of their high smoking points, but you can use other kinds if allergies are an issue)
- Extra shredded coconut and Sriracha sauce, rooster sauce, for topping
- In a shallow bowl, combine panko, shredded coconut, lime peel, salt, and pepper.
- In a large bowl, beat two eggs.
- Add all shrimp to bowl with eggs and toss to coat.
- Take shrimp a few at a time and toss into breadcrumb mixture and toss and sprinkle to coat (you need to work with just a few at a time at let the excess egg drip off before coating or the breadcrumbs will become a sloppy wet mess and you may have to make more to coat all the shrimp).
- Place shrimp onto a parchment lined baking sheet. Repeat until all shrimp are coated (If you want to make these ahead, you can chill for up to 4 hours before cooking).
- Pour oil into a large skillet until it coats bottom of entire pan. If cooking bigger shrimp, you will want about 1/4 inch deep.
- Heat over medium-high heat.
- Add shrimp to pan (you may need to work in batches).
- Cook until golden and just turned opaque in center (about 2 minutes per side for bigger shrimp, 1 minute per side for very small shrimp - do the "c" test).
- Transfer cooked shrimp to paper towels to drain of excess oil.
- Serve shrimp warm sprinkled with extra shredded coconut and Sriracha, if desired.
Much Love and Peace~