Get ready For this Smokin’ and Grillin wit AB special mouthwatering Fried Coconut Shrimp recipe! We’re about to dive into a tropical bliss that’ll make your taste buds dance
Ingredients
- 24 ounces of large shrimp (keep those tails on for that extra flair)
- 1 cup of unsweetened coconut shavings
- 1 cup of panko breadcrumbs
- 1 cup of flour
- 1 teaspoon each of garlic powder, onion powder, and smoked paprika
- 1 teaspoon of salt (because every dish needs a pinch of magic)
- 1 egg
- 1/4 cup of milk
- Vegetable oil for frying (canola or coconut oil – pick your flavor adventure)
- 1 teaspoon of garlic paste or finely minced garlic
- A generous handful of freshly chopped cilantro
- 1/2 cup of sweet chili sauce
- Juice from half a lime
Instructions
In one corner, we have the seasoned flour mixture, a knockout combo of garlic powder, onion powder, smoked paprika, and salt. In the other corner, our dynamic duo – the egg and milk mixture. The shrimp are the stars, and we’re giving them a VIP treatment. Dip them in the seasoned flour, take a plunge into the egg and milk bath, and roll them in a tropical mix of coconut shavings and panko breadcrumbs. Press gently to make sure that coating sticks like a flavor-packed embrace.
It’s time to heat up the grilling arena with vegetable oil. We’re talking about that golden temperature of 350°F (175°C). Get your frying pan or deep skillet ready for the sizzle showdown. Take a moment to appreciate the symphony of crackling oil – the perfect prelude to flavor greatness.
Now, carefully lay those coconut-coated shrimp in the hot oil. Let them sizzle and crisp up for about 2-3 minutes per side. This is where the magic happens – that golden-brown perfection that’ll have you questioning whether you’re in your backyard or a beachside grill shack.
As the shrimp take their final bow, place them on a plate lined with paper towels to drain off any excess oil. But we’re not done yet
In a small bowl, mix together the aromatic garlic paste, freshly chopped cilantro, sweet chili sauce, and the juice from half a lime. This sauce is the encore your shrimp have been waiting for – a burst of citrusy, sweet, and savory goodness that’ll have you reaching for more.
Now, it’s time to plate up our masterpiece. Arrange those crunchy coconut shrimp on a platter, and let the sauce rain down like flavor confetti. Garnish with extra cilantro for a touch of freshness and lime wedges for that citrusy zing.
As you take that first bite, let the tropical symphony play in your mouth. The fried coconut shrimp, the smoky paprika, and the zesty sweet chili lime sauce – it’s a flavor explosion that’ll transport you straight to an island paradise.
Fried Coconut Shrimp
Ingredients
- 24 oz large shrimp 40 peeled with tail on
- 1 cup unsweetened coconut shavings
- 1 cup panko breadcrumbs
- 1 cup flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika powder
- 1 tsp Salt
- 1 Egg
- 1/4 cup Milk
- Vegetable oil for frying canola, coconut oil
- 1 tsp garlic paste or finely minced garlic
- freshly chopped cilantro Minced
- 1/2 cup sweet chili sauce
- 1/2 Juice from lime
Instructions
- In one bowl, combine flour, garlic powder, onion powder, smoked paprika, and salt. >brbr<
- In another bowl, beat the egg and mix in the milk.
- Take each shrimp, dip it in the seasoned flour mixture, ensuring it’s fully coated.
- Next, dunk it into the egg and milk mixture.
- Roll the shrimp in a mix of coconut shavings and panko breadcrumbs, pressing gently to adhere the coating.
- Heat your vegetable oil in a deep skillet or frying pan to around 350°F (175°C).
- Fry the coated shrimp in batches until they turn golden brown and crispy, usually about 2-3 minutes per side.
- Place the fried shrimp on a plate lined with paper towels to drain off any excess oil.
- In a small bowl, mix together minced garlic, chopped cilantro, sweet chili sauce, and the juice from half a lime.
- Plate those crunchy coconut shrimp, and drizzle the zesty sauce over the top.
- Garnish with extra cilantro and lime wedges for that extra pop of freshness.
