Recipe

Coconut Shrimp With Nuts And Panko Recipe

	Dond / All my dishes 2 years, 2 months ago The number of ways you can prepare coconut-crusted shrimp is vast -- this version uses a combination of coconut, ground nuts, and panko to give the shrimp a light, crunchy texture and a taste that goes well with virtually any seasoning or sauce. Prep:10m Cook:5m Servings:6	Dond
	easy quick

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Ingredients

1 1/2 cups flaked coconut

1/3 cup blanched almonds, ground. Obviously, you're not limited to almonds -- if you like pecans, then used ground pecans. If you're partial to walnuts, then use walnuts.

1/3 cup Panko bread crumbs. Don't use regular bread crumbs -- they soak up too much oil and don't give you the light texture you're looking for. Panko is generally available, either in a decent grocery store or in an Asian market. Make the effort -- it's really key to making this dish.

1 cup all purpose flour

2 beaten eggs

1/4 teaspoon salt

1 lb medium (31-40 count) shrimp, shelled

Oil for deep frying

Seasoning (optional). If you are going to serve these with a highly seasoned dipping sauce, then don't add excessive seasoning to the batter. Otherwise, use your imagination -- cayenne, Old Bay Seasoning, whatever floats your boat.

Directions

Combine the coconut, ground nuts, and Panko and spread on a large plate.

Place the seasoned flour and eggs in separate bowls.

Heat the oil in a sauce pan to a temperature of 360 degrees

Dredge each shrimp with flour and shake off the excess.

Dip the floured shrimp in beaten egg.

Then place the shrimp on the plate with the coconut, crumbs, and Panko and make certain it's complete coated.

Drop the coated shrimp carefully into the hot oil and fry until they are golden brown. Don't overcook the shrimp -- the deep frying process should only take a minute or two.

Drain on paper towels.

Your oil has to be really hot -- otherwise, you're going to end up with soggy, gummy shrimp (not good). You should be able to go from cracking the eggs and measuring out the coconut to serving the shrimp in about fifteen minutes.

Serve with your own dipping sauce -- or give your guests a choice of sauces.

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Comments

dond 2 years, 2 months ago said:
I know there are one or two typos, but the software has decided I don't have permission to edit my own recipe. Sorry about that. You can make a nice dipping sauce by combining a little mayonnaise and wasabi powder, or by making something a bit more complex by combining some mayonnaise, ketchup, a little orange juice, a bit of lemon juice, a teaspoon of Cognac, a bit of honey, and some Cayenne. The proportions are up to you, but don't overdo it.

krumkake 2 years, 2 months ago said:
The one thing I often don't care about with coconut shrimp is the overpowering coconut - your recipe brings it into balance and I love the added "crunch" factor from the nuts and panko. We will definitely try this one (love the sauce ingreds,too!)...thanks!

sosousme 1 year, 3 months ago said:
Spelling is way overrated LOL...your recipe sounds great, nice balance of sweet coconut and crunch from the panko...and yes, panko is way different then regular bread crumbs...like the addition of nuts as well...will definitely try this at my next dinner party, should make a great appetizer.

Cheers - Lindy

PS...I would probably just get some sweet chili sauce for dipping...

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