coconut shrimp

Ingredients coconut shrimp

For Coconut Shrimps:
1 Vegetable Oil for frying
1/2 cup Panko bread crumbs (japanese style)
1/2 tsp Salt
2 pinch Paprika
1 cup Shredded Coconut
2 Egg Whites
1/2 cup Corn-Starch
1 1/2 lb Extra Large Easy Peel Shrimp (devein & leave tails on)
For Dipping Sauce:
2 tbsp Rice Wine Vinegar
1 cup Orange Mermalade
1 tsp Crushed Red Pepper Flakes

how to make coconut shrimp

Devein and wash shrimp, leaving the tails on.

Heat 2 Tbsps oil over medium-high heat

Season panko bread crumbs with salt and paprika

Toss coconut with seasoned panko bread crumbs to combine.

On a separate bowl, beat the egg whites lightly

Coat shrimp lightly in corn-starch, then dip shrimp in the egg whites, then coat shrimp with the coconut breading

Fry shrimp about 5 minutes in hot oil until evenly golden and crispy. Use a slotted spoon to transfer the shrimp to a baking sheet lined with paper towels.

Dipping Sauce:

Add all dipping sauce ingredients to a pot on a low temperature. Heat for 10 minutes, making sure you stir ingredients every few minutes, serve with coconut shrimp.