2 - 4 servings
How to cook Coconut and Panko Fried Shrimp
- 1 pound shrimp, deveined and butterflied
- 1 cup tempura flour
- 1 egg
- 1 cup panko breadcrumbs
- 1 cup coconut flakes
- 3 cups oil for frying
- Devein and butterfly shrimp. Basically, that means slitting both sides of the shrimp, one side should have the poop tract and the other side would butterfly the shrimp in half.
- Pour tempura flour in a bowl, whisk one egg into another bowl and combine panko crumbs with coconut flakes on a plate.
- Dredge shrimp in tempura flour. Shake off excess flour, coat with egg mixture. Shake off excess egg, coat in panko/coconut mixture, set aside.
- Halfway through this process, heat oil on medium high on your stove. Use a small pot deep enough so the shrimp are fully covered in oil, assuming you don’t own a deep fryer. If your stove knob goes up to 10, set it to 8.
- Place 4-5 shrimp in at a time. Too many will cause the oil to either bubble over or the oil temp to go down, something bad always happens when I do too much too fast.
- When shrimp is golden brown, use tongs or wire mesh to scoop up onto a plate lined with paper towel to drain.
- Serve the Coconut and Panko Fried Shrimp hot.
- Goes well with a side salad.
The Coconut and Panko Fried Shrimp
recipe was pretty easy but in order to get that crispy breaded coating you need to follow the steps. You will need a bowl of tempura flour (or regular flour), a bowl with one whisked egg, and a plate with a mixture of coconut flakes and panko breadcrumbs. You can serve it as a side dish, main dish, appetizer, or something.
This recipe for Coconut and Panko Fried Shrimp serves/makes: 2 - 4 servings
The Coconut and Panko Fried Shrimp recipe and the pictures are adopted from The Philippine Cookbook by Reynaldo Alejandro.
Main Ingredient: Shrimp
Preparation Method: Deep Fried
(more Deep Fried