COCONUT SHRIMP
No one really knows the origins of fried coconut shrimp, the crunchy, breaded kind that's served in chain steakhouses and beachfront restaurants, but its roots are likely found in the tiki bar culture, which was all the rage in the United States after World War II, when access to tropical produce like coconuts and pineapples became an everyday thing. Using egg whites instead of whole eggs and cornstarch instead of flour yields shrimp that are simultaneously crunchy yet light, and go just as well with piña coladas as they do with Champagne. We paired ours with a simple spicy-sweet dip made with marmalade, Dijon mustard and Sriracha, but you can also serve them with store-bought sweet chile sauce.
Provided by Margaux Laskey
Categories easy, quick, snack, weeknight, seafood, appetizer, main course
Time 30m
Yield About 24 shrimp
Number Of Ingredients 15
Steps:
- Make the dip: In a small bowl, combine marmalade, mustard, Sriracha (if using), lime juice and salt. Stir until fully incorporated. If it's too thick, add a touch more lime juice.
- Make the shrimp: Place the cornstarch, lime zest, salt and cayenne (if using) in a shallow bowl. Whisk the egg whites in another bowl until frothy. Toss the coconut and panko in another shallow bowl; season with salt and pepper.
- Working with one shrimp at a time, holding it by its tail, coat the shrimp (but not the tail) in the cornstarch mixture then shake off excess. Dip in the egg whites, then shake off excess. Dredge in coconut-panko mixture, pressing to coat. Set aside on a large plate. Repeat with the remaining shrimp.
- Heat enough oil to cover the bottom of a large skillet in a thin layer. Heat over medium until oil shimmers. (A pinch of the coconut-panko mixture added to the oil should sizzle and brown easily. If the oil isn't hot enough, the shrimp will stick to the pan.) Working in batches if necessary, add shrimp in a single, even layer (do not crowd the pan), and cook until golden brown on the bottom, about 2 minutes. Adjust the heat as necessary if the shrimp is browning too quickly.
- Using tongs, grab the shrimp by the tail (so as not to disturb the crust) and flip over. Cook until golden brown underneath, about 2 minutes more. Remove the shrimp by the tail from the pan to a plate lined with paper towels. Repeat with the rest of the shrimp, adding additional oil as needed.
- Serve immediately with dip.
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Fidel Castro Okello
[email protected]I'm not a big fan of seafood, but I decided to give this recipe a try anyway. I'm so glad I did! The shrimp were cooked perfectly and the coconut coating was crispy and flavorful. I served it with a side of rice and vegetables and it was a delicious
samir awad
[email protected]I made this recipe for my family last night and it was a huge success! The shrimp were cooked perfectly and the coconut coating was crispy and flavorful. My kids loved it and even my husband, who is not a big fan of coconut, enjoyed it. I will defini
IMAGINE
[email protected]This recipe is a great way to impress your guests. The shrimp are cooked perfectly and the coconut coating is crispy and golden brown. I served it with a sweet and sour dipping sauce and it was a huge hit. I will definitely be making this recipe agai
Majesty
[email protected]I've made this recipe several times now and it's always a hit. The shrimp are always cooked perfectly and the coconut coating is crispy and flavorful. I love that it's a relatively easy recipe to make, too. I usually serve it with a side of rice and
Waniya Ahmed
[email protected]This recipe is a great way to enjoy shrimp. The coconut coating adds a nice sweetness and crunch to the shrimp. I served it with a dipping sauce made of sweet chili sauce and lime juice and it was a perfect combination. I will definitely be making th
Iqra Gul
[email protected]I'm not a big fan of seafood, but I decided to give this recipe a try anyway. I'm so glad I did! The shrimp were cooked perfectly and the coconut coating was crispy and flavorful. I served it with a side of rice and vegetables and it was a delicious
Asif Ali lund
[email protected]I made this recipe for my family last night and it was a huge success! The shrimp were cooked perfectly and the coconut coating was crispy and flavorful. My kids loved it and even my husband, who is not a big fan of coconut, enjoyed it. I will defini
Cole Eliziah
[email protected]This recipe is a great way to impress your guests. The shrimp are cooked perfectly and the coconut coating is crispy and golden brown. I served it with a sweet and sour dipping sauce and it was a huge hit. I will definitely be making this recipe agai
winston akum
[email protected]I've made this recipe several times now and it's always a hit. The shrimp are always cooked perfectly and the coconut coating is crispy and flavorful. I love that it's a relatively easy recipe to make, too. I usually serve it with a side of rice and
Thandi Chanza
[email protected]This recipe is a great way to enjoy shrimp. The coconut coating adds a nice sweetness and crunch to the shrimp. I served it with a dipping sauce made of sweet chili sauce and lime juice and it was a perfect combination. I will definitely be making th
Hamani
[email protected]I'm not a big fan of seafood, but I decided to give this recipe a try anyway. I'm so glad I did! The shrimp were cooked perfectly and the coconut coating was crispy and flavorful. I served it with a side of rice and vegetables and it was a delicious
abraham Lagat
[email protected]This recipe is so easy to make and the results are amazing! The shrimp are tender and juicy, and the coconut coating is crispy and golden brown. I served it with a sweet chili dipping sauce and it was a perfect combination. I will definitely be makin
Makai Gerber
[email protected]I made this recipe for my family last night and it was a huge success! The shrimp were cooked perfectly and the coconut coating was crispy and flavorful. My kids loved it and even my husband, who is not a big fan of coconut, enjoyed it. I will defini
Pressure Bennett
[email protected]This recipe is a winner! The shrimp were cooked perfectly and the coconut coating was crispy and delicious. I served it with a sweet and sour dipping sauce and it was a huge hit with my guests. I will definitely be making this recipe again.
Carly Wiggins
[email protected]I've made this recipe several times now and it's always a hit. The shrimp are always cooked perfectly and the coconut coating is crispy and flavorful. I love that it's a relatively healthy recipe, too. I usually serve it with a side of brown rice and
Jessica Ferguson
[email protected]This was my first time making coconut shrimp and it turned out amazing! The shrimp were tender and juicy, and the coconut coating was crispy and golden brown. I served it with a sweet chili dipping sauce and it was a perfect combination. I will defin
Info Utile
[email protected]I'm not a huge fan of coconut, but I decided to give this recipe a try anyway. I'm so glad I did! The coconut flavor is very subtle and it really complements the shrimp. The shrimp were cooked perfectly and the coating was crispy and delicious. I wil
Dailess Shaibu
[email protected]I love this recipe! It's so easy to make and always turns out perfectly. The shrimp are always cooked to perfection and the coconut coating is crispy and flavorful. I highly recommend it!
Camille Frank
[email protected]This coconut shrimp recipe is a definite keeper! The flavor combination of the sweet coconut and the savory shrimp is absolutely delicious. I served it with a dipping sauce made of sweet chili sauce and lime juice, and it was a huge hit with my famil