Friday, June 28, 2013

Crispy Coconut Shrimp

When we lived in Oregon we often dined at the local hotel,
The Village Green. They had the most amazing coconut shrimp we'd ever tasted, and it's one of the things we've missed since moving to Texas. After several attempts we think we've managed to duplicate what the hotel serves. The recipe is a bit of work, but definitely worth it! Plan on at least four shrimp per person.


1 1/2 pounds large brown gulf shrimp (about 30)
1 1/2 c. plain Panko bread crumbs
1 1/2 c. shredded coconut
2 eggs or the equivalent egg substitute
13 oz. can coconut milk
1/2 all-purpose flour
spices: garlic powder, salt, pepper, chili powder
Oil for frying - recommend grape seed, peanut oil, or other vegetable oil


1. Day 1 - Rinse the shrimp under running water. Clean them if necessary (de-vein, remove shell, leave last segment and tail on).  Pat with paper towel to remove excess water. Place in a glass bowl, cover with about 1 cup of the coconut milk. Toss to coat, cover and refrigerate overnight.

2. Day 2 - Place shrimp in a colander and allow to drain while you prepare the coating.

3. Process the crumbs and coconut together in a food processor. Pulse until the coconut is fairly fine, but has not all completely lost its texture. Put 1/2 of the mixture in a shallow dish and the other 1/2 set aside in a jar or other container.

4. In the food processor, pulse together the eggs, 4T. coconut milk, 1/4t. garlic powder, 1/2 t. salt, and 2 t. flour. Pour into a small dish.

5. In a shallow dish, combine the remaining flour, 1t. salt, 1t. pepper, 1/2t. garlic powder, and a dash of chili powder (amount based on your preference for spice).

6. Line a large tray or cookie sheet with parchment paper. Sprinkle a little of the coconut mixture on the tray so the shrimp are not laying directly on the paper.

Arrange the items in this order:
                                                                                        COOKIE SHEET

Hint: For the right handed cook, work left to right. With left hand holding the shrimp, and right hand holding a fork to assist, coat the shrimp with flour, dip in the egg, then in the coconut. Use the fork to turn the shrimp back and to press it into the coconut to get a good, even coating. Place the coated shrimp on the tray with a bit of space between each.

When all the shrimp are coated, cover the tray and refrigerate for 3 or 4 hours. This helps the coating to adhere better during the frying process.

Heat the oil in large pan or fryer to 350F. Cook in small batches for 2-3 minutes.
Drain on paper towels - if your oil is the proper temperature there shouldn't be much oil on the towels.

Serve hot with a Thai sweet chili dipping sauce, sweet and sour sauce or other favorite. Our favorite is Safeway's Waterfront Bistro Sweet Chili Sauce, and we'd also recommend Roberts Rothchild's Pineapple and Habanero dip.

If you don't like things spicy, any sweet and sour sauce would work well, as would an Asian plum sauce, or garlic-soy sauce.

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