Anyone who knows me (Joanna) well knows that I cannot stand coconut. No German chocolate cake or coconut pie for me. These family desert staples never look appetizing. Not even the Girl Scout cookie. But, I will make one exception and that is coconut shrimp. I got excited when I saw that Aldi had fresh shredded coconut for sale as we had a great recipe to try out. But why only coconut on shrimp for me? Compared to traditional battered and fried shrimp, coconut shrimp still remains light and is less filling. Plus, the texture is crisp and the taste is sweet.
There is definitely some prep needed for cooking this type of shrimp, but once you get rolling it is pretty simple. I would recommend really watching the temperature of your oil. We don’t fry foods very often and I don’t work with hot oil very much on the stove top and I think I got a little impatient trying to get the oil heated too quickly and that caused my first round of shrimp to get a little too dark.
1/3 of all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 large eggs beaten
3/4 cup Panko bread crumbs
1 cup sweetened shredded coconut
1 pound raw shrimp, peeled but with tails attached
In a medium bowl, combine your flour, salt, and pepper. In a second bowl, beat your eggs. In a third bowl, combine your Panko crumbs and shredded coconut. Take your peeled shrimp and first dip in the flour, next in the egg, then in the Panko and coconut. Set to the side on a plate until you have all your shrimp ready.
Heat vegetable oil in a shallow pan, just enough oil to cover the bottom of the pan. Gently lay shrimp into the pan, make sure shrimp do not touch. Cook on each side for at least two minutes and until they are the shade of golden brown you like. Remove from oil onto a plate with some paper towel.
Coconut shrimp would be a great addition to your Thanksgiving meal, especially if you have folks who may not be fans of the normal turkey. Thanks to sallysbakingaddiction.com for providing the recipe!