Crispy & Flaky Coconut Shrimp | Fried Shrimp
We are going to be showing you how to get sweet and savory coconut shrimp, done right on your induction or cooktop.
Some quick tips for frying:
- Remember to use vegetable oil, corn oil, or any regular oil. You won’t want to use extra virgin olive oil.
- If you’re on induction, you can place parchment paper down on the cooktop to catch any splatter from the oil.
Place 3 cups of oil into a cast iron pan, or any pan with more depth. Place the heat on high to bring the oil up to temperature. While you wait for your oil to heat up, crack 1 egg into a bowl. Whisk it until the yolk and white are evenly incorporated together.
You can season this with 1 teaspoon of salt and pepper. This is what will bind everything together for the frying process. Place 2 cups of panko breadcrumbs and 1 cup of shredded coconut into a bowl. Have a separate bowl of ½ cup of all-purpose flour, ½ cup of cornmeal, and 2 tablespoons of old bay mixed together. It’s easiest if you line these up bowls in a row for coating your shrimp. That way you can move from one to the next easily.
The oil should be ready in about 5 to 7 minutes. To test it just take a few breadcrumbs and sprinkle them in. If you hear it popping, and they rise to the top, this means your oil is ready for frying.
Chef’s Tip: Remember to keep your oil temperature around 375 to 400 degrees. If you find your fried shrimp is oily or greasy, this could be from the oil not staying hot enough.
The lower the temperature the more that the oil will absorb into your food versus making that crispy, crunchy crust. Dip your shrimp in the flour first, then the egg, and then the coconut and panko mixture. The egg helps in keeping your breadcrumbs and coconut stick to the shrimp. These are then ready to be fried.
Chef’s Tip: When placing the shrimp in the oil, place one end down and then push them away from you. If you drop them in this is what causes the oil to splatter on you.
This is the time to pay attention to the temperature of your oil. When you add things in here the temperature of the oil will drop. Remember you want that high temperature to keep the shrimp crispy, and not oily.
These should cook for about 1 to 2 minutes on each side. Move them around so they aren’t sticking to the bottom of the pan. If you wanted to use a deep fryer you could do that as well, but if you’re in a pan this is a more shallow fry. Each side of the shrimp should be a golden-brown color before you pull them out and serve them. Coconut shrimp pair well with onion jam, peach jam, or over a salad. You can also take the traditional route and just serve these with cocktail sauce.
These are quick, easy, and crispy coconut shrimp done on your induction, or any cooktop.
Ingredients:
- ½ lb shrimp
- 3 cups vegetable or corn oil
- 1 egg
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ cup flour
- ½ cup cornmeal
- 2 tbsp old bay
- 1 cup panko breadcrumbs
- 1 cup shredded coconut
Method:
- Preheat 3 cups of oil in pan
- Crack egg into a bowl and whisk until yolk and whites are blended
- Season egg with salt and pepper
- Place flour and cornmeal mixture into separate medium sized bowl
- Place panko and coconut into a bowl together
- Coat shrimp with flour mixture
- Dip shrimp into egg bath
- Cover shrimp with breadcrumbs and coconut
- Place into oil gently and fry on each side for 1 to 2 minutes
- Once golden brown, pull shrimp out with spatula and serve
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