How to make coconut shrimp.

original Spicy mango sauce and coconut shrimp I shared in 2011 that it is still a fan favorite. I thought you were sharing an updated version to try. Served with some simple store-bought Thai sweet chili sauce and lemon wedges, you’ll be happy to be satisfied.

You need it…

1 pound shrimp (Medium – 26/30)
1/2 tsp salt
1/2 tsp black pepper
1 tsp Caribbean green seasoning
3/4 cup panko bread crumbs
1 cup sweetened coconut
1 cup of all-purpose flour
Vegetable oil (2-3 cups)

Note! For more information about the recipe, follow the video below. When seasoning shrimp, add garlic powder, onion powder, and/or smoked paprika.

Wash the skin, Devian and shrimp.

Season the shrimp with salt, black pepper and green Caribbean seasonings. As explained in the video, green seasonings are not traditional for the recipe, but they enjoy subtle herbal notes.

I held the tail and explained in the video how and why I gave some cuts to the underside of each shrimp (To prevent curls when frying).

Make a frying pan with oil on medium heat, a wire rack on a cookie sheet and place the shrimp on a frying pan.

You don’t need to marinate the shrimp for more than 5 minutes, combining coconut and panko, whipping eggs, or seasoning flour if necessary.

Next, dust each shrimp with flour, whipped eggs, and finally coconut/panko combo. Roll or press to coat each shrimp. Set the vegetable oil aside to heat and fry.

They don’t take too long to fry, so don’t leave the stove.

Fry for 4-5 minutes or until golden brown is satisfied. They may get dark if the oil is cooled. Do it in batches to avoid crowding the bread.

An option to fill with sea salt when removing from hot oil.

Coconut shrimp always reminds me of the great trips I had to make to Jamaica many times before. I remember seeing the platter they were served and having a hard time controlling themselves from eating more (more) More than the others at the table.

Hot serve!