How To Make Coconut Shrimp At Home

Working with one at a time dip shrimp in flour then eggs then panko seasoning then coconut mixture.

How to make coconut shrimp at home. Meanwhile heat oil to 350 degrees f 175 degrees c in a deep fryer. A cube of bread should brown in a 10 count when oil is ready. Heat 2 inches oil over medium high heat. I cannot wait to make this recipe again the right way.

Combine panko and coconut in the third bowl. The easiest way to do this is to make a dipping station with three bowls containing the three different mixtures. Place wheat berries in medium saucepan. Heat vegetable oil in a large skillet or dutch oven over medium high heat.

Dip the shrimp into the flour then the eggs and then dredge the shrimp into the coconut mixing pressing gently to adhere. In three separate shallow bowls place the flour egg whites and coconut. Start with 3 medium bowls. Refrigerate for 30 minutes.

You want a lot of coconut on each shrimp. Instructions preheat oven to 350 degrees spread the coconut and panko in an even layer on a rimmed baking sheet. Cook turning once for 2 to 3 minutes or until golden brown. 6 cups cold water.

In an electric skillet or deep fat fryer heat oil to 3750. Reduce heat to medium low. Toast for about 8 minutes stirring every two minutes until toasted. Cut the lime into wedges.

Combine flour salt and pepper in one. Dip into egg whites then coat with the coconut. Coat the shrimp with flour. Place the shrimp in the basket.

Fry shrimp a few at a time for 1 to 1 12 minutes on each side or until golden brown. Beat the eggs in the second bowl. Season bread crumbs with salt cayenne pepper and five spice powder. So i could never bring myself to make this at home considering how terribly fattening it is.

In a large bowl combine panko bread crumbs and shredded coconut. Lightly spray the air fryer basket with cooking spray. I also upd the red pepper flakes which gave it more heat. In the first bowl mix the flour salt and pepper together.

Working one at a time dredge shrimp in the flour dip into the eggs then dredge in the coconut mixture pressing to coat. Simmer 50 minutes to 1 hour or until berries are tender. To make the coconut batter stick to the shrimp you need to dredge the shrimp in a flour mixture an egg mixture and then the coconut mixture. Roll shrimp in coconut and place on a baking sheet lined with wax paper.

On a side note. Cook on 400 degrees until the shrimp is golden and cooked through should take about 10 to 12 minutes. Bring to boil stirring occasionally. Season shrimp with salt and pepper to taste.