Spread a scant 1 tablespoon of the sauce at the 12-o’clock position of the plate, then 1 tablespoon each at 3, 6, and 9 o’clock positions. Click Here To Subscribe and Get Our 3 Day Detox Guide As A Bonus! Hello! The shrimp are so easy to munch on the the sweet chilli mayo is my new favourite condiment. We had some extra garlic chopped so I added that as well. Coconut flakes are a staple in all coconut shrimp recipes. 6. Why not switch out the coconut for something like sesame seeds? Please review the Comment Policy. Born in Hong Kong and raised in North Platte, Nebraska, Jaden's specialty is Asian cooking that's fast, fresh, and simple. ~Elise. 4 Heat 2 inches of oil in a sauté pan over moderate heat until thermometer registers 350°F. Do you know why we have to coat the shrimp in all of those ingredients, in exactly that order? I could not stop eating this! I followed the instructions except I used an electric wok. Unfortunately, they turned out rather large and did not stick as well to the coating. ~Elise. Happy New Year! That is a chore. THIS RECIPE IS AMAZING! The sweet chill mayo is now one of my top favourite dipping sauces and the shrimp are just so, so good. And at the top of that list is panko bread crumbs. I prefer it with my Baked Coconut Shrimp … Place the shrimp on the prepared baking sheet. But, there’s the other category of foods that are so versatile, they can be used in any style of cooking, whether Asian, Italian or Greek. If you try to fry it, all the coating will come off into the oil. Hubby wants me to make this for his mother!!! ~Elise. Dip the shrimp in the cornstarch until lightly coated, then dip in egg and then roll in the coconut mixture. Ingredients for Shrimp Dipping Sauce: All you need to make an amazing coconut shrimp sauce is equal parts of sweet chili sauce and apricot preserves or apricot fruit spread. Whisk the flour, paprika, garlic powder, onion powder and 1 teaspoon salt in a wide, shallow bowl. Less loss of crunch when cooking !!!. I made this recipe last night and it was excellent! Raw shrimp should always be kept chilled. It doesn’t stick well. Thank you! It slides right off. This looks yummy! Beat the eggs with a splash of water in a second bowl. (One of those things that went in one ear, rattled around the brain for a while and then made a quick exit.) This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Thank you for introducing me to panko; I am eager to try it as breading in other recipes. Place a sheet of parchment paper over a baking pan. Serve the shrimp with the dipping sauce. It's especially delicious when paired with the perfect coconut shrimp sauce: a Spicy Pina Colada Dipping Sauce! Please try again later. And this coconut shrimp … I also put a little bit of white pepper into the egg mixture for the hell of it. Using one hand, coat each shrimp in the egg then place the shrimp in the coconut … Baked fried chicken is ten times crisper with a panko coating. WF might have it in their baking section, but if not, try a regular grocery store. Safety note regarding frying, always keep a lid for the pan close by, as well as ice. Read more about our affiliate linking policy, 1 teaspoon chili-garlic hot sauce (optional), 1 pound tail-on shrimp, shelled but leave tail on, 2 tablespoons coconut milk (or regular milk). Place flour in the first bowl; whisk the egg and coconut milk in the second; and combine the panko and coconut flakes in the third. Line a pan in foil and set aside. In large plate add panko, and coconut flakes, stir together. It can be served as a dipping sauce for these coconut shrimp, as a topping on some Sweet Potato Black Bean Burgers, or with some Blackened Fish Tacos. I had been making coconut shrimp with a beer batter and it was also good, but been wanting to try panko. While the shrimp are browning up in the oven, I throw together a quick dipping sauce made up of non-fat vanilla Greek yogurt, crushed pineapple, shredded coconut and a touch of salt. And the spicey mayo… i added a little crushed pineapples and juice… amazing… thats all my husband could say :). The panko is so amazing. Fry shrimp, six at a time, turning once, until golden, about 1 minute. Something to do with the chemistry, and how the sugar helps preserve the volatile coconut flavor elements. Thanks so much for sharing! Please welcome guest author Jaden Hair of Steamy Kitchen as she treats us to fabulous shrimp coated with panko and coconut flakes. A great veg side dish would be something simple, like vegetable skewers. Please do not use our photos without prior written permission. 6 Fry the shrimp in small batches for 2-3 minutes until golden brown on both sides. I made the shrimp dish for my daughter’s birthday party (buffet) today, and it was the first dish that disappeared in less than 10 minutes! Perfection. For me the trick in using Panko as a breading is to do all of the dipping, flour, eggs, panko, etc….. Then, place the dipped items to set up a bit or the Panko tends to fall off in frying. Oh my- these were AMAZING! I did have a slight problem with the coconut flakes. Panko is a Japanese breadcrumb that really shouldn’t be named “crumb” but rather bread “flakes.” It’s incredibly light, airy and crisp/crunchy when fried. I am new to the world of frying and this was my first real projects. Top each serving of sauce with a shrimp and serve. I thought I made too much but somehow we devoured it all! I used the beer batter and then dipped them in the coconut/panko mixture. I went for unsweetened/organic as opposed to the sweetened/nonorganic. Any suggestions for a gluten-free version? Sorry, our subscription service is unavailable. Fry the shrimp in batches in the hot oil for 1 to 2 minutes or until brown. In the comments someone said that the coconut milk could be switched out for skim milk, but what about the coconut flakes? Simply stir to combine. You can make this more or less spicy by adjusting the amount of Sweet Chili Sauce you put in. I used this recipe on frog legs after soaking them in coconut milk for a few hours. Try taking a naked shrimp and patting panko on the surface. Didn’t miss a beat with these changes. Fry the shrimp … The sweet chili sauce … The Panko absorbs the moisture from the egg and sets up and adheres better to the “food”. Repeat with the remaining shrimp. Would it ruin the shrimp to take them out entirely and just use a full cup of panko? It was a nice bite to the gentle shrimp. This was a fantastic and easy recipe! Transfer to a plate and coat remaining shrimp in the same manner, adding additional coconut to pie plate as needed. And hey, egg sticks to flour! Are there GF saltine crackers? Coconut Shrimp is a crispy, crave-worthy appetizer that everyone will love. BTW, the unsweetened version won’t taste nearly as good. This recipe is the bomb! I can’t find it here in Egypt. Discard the black vein/tract. There’s the usual like soy sauce, oyster sauce and ginger, of course. With a paring knife, slice down deep at the middle of the back of the shrimp, but do not cut all the way through. Any ideas? 1 In a small bowl, combine the mayonnaise, sweet chili sauce and the chili-garlic hot sauce (optional). On the sauce, I had to improvise a touch. Without having sweet chili sauce on hand, I used Sriracha toned down with a bit of sweet rice wine vinegar. A sweet-and-spicy homemade Maui … This caught my eye and I’d love to try it since I love shrimp, but I’m allergic to coconut. Thank you! 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