Coconut Shrimp: the Secrets of Original Taste

Coconut Shrimp - 1

If you are thinking about an easy recipe for coconut shrimp, you have reached the easiest way to give you a sweet and crunchy taste


Specialization is the best thing in life, when I initially chose to have my writings on shrimps, I was thinking a lot about whether I would find enough material to talk about shrimps only. Today I see that it is the best choice I have made. While a recipe like coconut shrimp with a crunchy taste and golden color makes me fly with joy.

So far this is the best recipe for coconut shrimp I have tried among several recipes, it is by far the pleasant taste, the shrimps are delicious and soft while the coconut shell around it is crispy without being greasy. If you make this coconut shrimp for your family, I guarantee that it will be the first to end on the dining trip.

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For those of you who have never eaten before, coconut shrimp basically wears coconut and fries into delicious slices. You will be shocked by how easy it is to make, until you will overtake the restaurant in this, trust what I say.

It is an easy 3-step process: put shrimp in flour, then dip with scrambled eggs, and a thick layer of coconut / panko. I like to use coconut a little more and a little less panko to paint - coconut shell is sweeter in taste.

The flour allows the egg to stick, the eggs allow the coconut and the panko to stick, the coconuts give the shrimp their flavor, and the panko ensures a crunchy texture.

This is why panko is better than regular breadcrumbs in coconut shrimp: panko is made primarily from bread, and roughly ground in large flakes. Panko remains more brittle than regular bread crumbs because they do not absorb the most grease and liquid in the frying process.

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I had no desire to eat coconut shrimp at lunch today but looking at the pictures made me decide to cook it from now on. Anyway, I love coconut shrimp with any kind of sauces, I tried it with hot sauces and it tastes incredible. Today I intend to try it with hot orange sauce, it is one of the famous Thai sauces and it tastes great.

If you are asking where to find this sauce it is available in the usual grocery store.

You can make coconut shrimp as fingers for parties and birthdays, but it can also be prepared as a quick dinner. With a fresh green salad, I promise you will enjoy a taste that you have never tried before.

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Coconut Shrimp Easy Recipe

Prep Cook Ready in Serves
10 m 5 m 15 m 4

Ingredients

  • 1 kilo medium shrimp 
  • 1/3 cup all-purpose flour or wholemeal flour 
  • 3/4 cup panko bread crumbs 
  • 1 cup sweetened grated coconut 
  • 1 teaspoon of onion powder 
  • 1 teaspoon white pepper 
  • 1/4 teaspoon ground hot pepper 
  • 1/4 teaspoon of cardamom 
  • 1 teaspoon salt 
  • Scrambled egg whites, 2 large eggs 
  • 2 tablespoons of lemon juice 
  • Vegetable oil or coconut oil for frying 

Instructions

  1. Peel the shrimp, but without removing the tail, the black thread is removed from the back, and then the pimples are slit from the back side until every grain like the book opens. 
  2. Add onion powder, white pepper, hot pepper, cardamom, salt and half a cup of coconut to the panko crumbs, and grind the ingredients at high speed until they become flour. 
  3. Pour the mixture into a flat dish, add the rest of the grated coconut and mix well. 
  4. Lemon juice is added to the egg whites in a deep dish, and the mixture is stirred well, then shrimp grains are covered one by one until the grains are white, immersed in the coconut mixture and stirred until completely covered. 
  5. We arrange shrimp kernels in a large tray, covered with nylon paper, then leave in the refrigerator for an hour. 
  6. Heat the oil in a deep frying pan, fry the shrimp grains until golden in color, then pick them up and leave them on the kitchen paper until they get rid of the extra oil, served with different sauces. 

Notes

* Freezing Instructions: Fried coconut shrimps can be frozen for up to two months. Preheat for 10 minutes in an oven at 350 ° F (177 ° C) or until it melts and heats.
** Coconut oil: Better in frying coconut shrimp than other types of oils for the best taste.
Coconut Shrimp: the Secrets of Original Taste Coconut Shrimp: the Secrets of Original Taste Reviewed by Admin on January 21, 2020 Rating: 5

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