It's Easy to Prepare at Home... Really!
What You’ll Need:
- Oil (canola works well)
- ½ cup plain bread crumbs
- ½ cup of all-purpose flour
- ½ tsp. salt
- Pinch of ground cayenne
- 1 ½ tsp. Chinese five-spice powder
- 1 cup shredded coconut
- 2 egg whites
- 1 pound large shrimp, peeled, deveined and with tails on
How to Prepare and Cook:
- Clean, shell and devein shrimp. If you don’t know how, check out my earlier article on how to do that.
- Mix bread crumbs, flour, salt, cayenne pepper, five-spice power and coconut.
- Beat egg whites slightly.
- Pour 2 inches of oil in a high-sided pan over medium-high heat. It’s ready when a couple of drops of water sizzle.
- Dip shrimp in the egg whites and coat with the coconut breading mix.
- Gently lay the coated shrimp into the hot oil, being careful not to splatter. Use a pair of tongs to turn shrimp over to brown on the other side. When it’s a light golden brown on all sides, remove shrimp from the oil and lay on paper towels.
- Finish frying up the rest of the shrimp.
- That’s good eating, but if you want to try something a little different, check out this beer battered Coconut Shrimp recipe.
- Crispy… slightly sweet… and definitely savory, Coconut Shrimp is one of the all-time favorites of shrimp lovers. You might think it’s difficult to prepare (and the reason you only order it at the Chinese restaurant), but it’s not really that hard to make. If you have everything prepared beforehand, it takes less than 30 minutes from start to finish. So, are you ready for a tasty plate of Coconut Shrimp?
That’s good eating, but if you want to try something a little different, check out this beer battered Coconut Shrimp recipe.