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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Nazziwa Anisha
[email protected]This recipe is easy to follow and the results are always amazing. I highly recommend it.
Saleha Naseeb
[email protected]I've tried this recipe several times and it never disappoints. The shrimp are always perfectly cooked and the coconut coating is always crispy and flavorful.
imran bukhari
[email protected]The shrimp were a bit overcooked, but the coconut coating was still delicious.
Md Hasan rohani
[email protected]I love the way the coconut coating pairs with the shrimp. It's a perfect combination of flavors.
Mr happy Mr happy
[email protected]This recipe is a bit time-consuming, but it's worth it. The shrimp are so delicious and the coconut coating is to die for.
Clarence Atkinson
[email protected]The shrimp were a bit bland. I think I'll add some more spices next time.
Lauren Rodriguez
[email protected]This recipe is easy to follow and the results are always amazing. I highly recommend it.
Nomonde Siyongwana
[email protected]I've tried this recipe several times and it never disappoints. The shrimp are always perfectly cooked and the coconut coating is always crispy and flavorful.
Kierra Varble
[email protected]The shrimp were a bit overcooked, but the coconut coating was still delicious.
Wanda
[email protected]I love the way the coconut coating pairs with the shrimp. It's a perfect combination of flavors.
Oladele Nuru
[email protected]This recipe is a bit time-consuming, but it's worth it. The shrimp are so delicious and the coconut coating is to die for.
Bella Purdy
[email protected]The shrimp were a bit dry. I think I'll try a different recipe next time.
Anto Quinn
[email protected]I made this recipe for my husband's birthday party and it was a huge success. Everyone loved the shrimp and they were gone in no time. I highly recommend this recipe.
Ashari Msd
[email protected]The coconut shrimp was a bit bland. I think I'll add some more spices next time.
Ajay Gaming
[email protected]I've made this recipe several times and it's always a hit. My friends and family love it.
Nikola Horvathova
[email protected]This recipe is easy to follow and the results are amazing. The shrimp are crispy on the outside and tender on the inside. The coconut coating is the perfect balance of sweet and savory.
Marukh baloch
[email protected]The shrimp were a bit overcooked, but the coconut coating was delicious.
KHAN NM
[email protected]I love this recipe! The coconut shrimp is always a crowd-pleaser.
Ricky Belcher
[email protected]This coconut shrimp recipe was a hit at my last party! The shrimp were perfectly cooked and the coconut coating was crispy and flavorful. I will definitely be making this again.