Crunchy Coconut Shrimp!
Are you watching football? I mean all the playoff games and getting ready for the BIG Super Bowl game?
I must confess, I’m not a huge football fan until the final few playoff games. Then I’m all in….well…. I kind of watch the games! I must admit, I still get side tracked….like by making great food to eat while watching the games! Football watching equals great food! Right???
These crunchy coconut shrimp are perfect football watching food. You can serve up a pile of them and they will disappear quickly. Consider making a double batch!
For this coconut shrimp you will need unsweetened coconut. Most coconut you find in the baking aisle is sweetened. I was able to find unsweetened coconut in the organic section in my grocery store.
These shrimp are lightly fried and they key to success is having the oil at the correct temperature. Use a high temperature thermometer that will ensure your oil is at 360 degrees.
These shrimp are great eaten while still hot or once they’ve cooled to room temperature. They will hold their crunchy texture as long as you don’t refrigerate them. Don’t worry about storing any leftovers…there won’t be any!
- 1 pound raw shrimp
- 1/2 cup flour
- 1/2 teaspoon salt
- 1 Tablespoon Siracha sauce
- 3/4 cup beer
- 1 cup panko bread crumbs
- 1/2 cup unsweetened shredded coconut
- 1/2 teaspoon salt
- 2 cups canola oil
Clean and peel shrimp, leaving tails intact.
In a bowl, mix flour, salt, beer and siracha sauce.
In a separate bowl, mix panko, coconut and salt.
In a cast iron frying pan, preheat oil over medium high heat. You need approximately 1/2" of oil in your pan. Adjust amount of oil according to the size of your pan.
Working in small batches, dip shrimp into batter and then into panko mixture. Pat crumbs onto shrimp. Set coated shrimp on a plate.
When the oil reaches 360 degrees, place shrimp in pan. Do not overcrowd pan. You may need to cook the shrimp in batches.
Cook each side for approximately 2 minutes per side, until golden brown.
Remove cooked shrimp from oil and place on a baking rack to allow excess oil to drip.
Serve hot or at room temperature.
Make certain temperature of oil returns to 360 degrees between batches.
Recipe adapted from Fine Cooking
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