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Coconut and Panko Crusted Shrimp
Created by: Howcan Team
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup sweetened shredded coconut
- 1 cup panko breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
Instructions
- In a shallow dish, mix together 1/2 cup of flour, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- In another shallow dish, place 2 beaten eggs.
- In a third shallow dish, combine 1 cup of sweetened shredded coconut and 1 cup of panko breadcrumbs.
- Dip each shrimp first in the flour mixture, then in the beaten eggs, and finally coat with the coconut-panko mixture, pressing gently to adhere.
- Heat vegetable oil in a large skillet over medium-high heat.
- Fry the coated shrimp in batches for 2-3 minutes on each side, or until golden brown and crispy.
- Transfer the cooked shrimp to a paper towel-lined plate to drain excess oil.
- Serve the coconut and panko crusted shrimp with your favorite dipping sauce and enjoy!
The history of coconut shrimp with a coconut and panko crust can be traced back to the tropical regions of Southeast Asia, where coconut and seafood are abundant. This dish is a delightful fusion of crispy, sweet, and savory flavors that has gained popularity in the culinary world. The succulent shrimp is coated in a mixture of shredded coconut and panko breadcrumbs, then fried to golden perfection. The dish is believed to have been perfected by skilled chefs in coastal regions, where fresh seafood is a staple. Today, the best versions of this dish can be found in renowned seafood restaurants in coastal areas, where the quality of the shrimp and the freshness of the coconut are crucial. The key to achieving the perfect coconut shrimp lies in the balance of flavors and textures, as well as the use of high-quality ingredients. For a unique twist, some chefs incorporate spices like curry or chili powder into the crust mixture, adding an extra layer of complexity to the dish. Whether enjoyed as an appetizer or a main course, coconut shrimp with a coconut and panko crust is a delightful culinary experience that captures the essence of tropical indulgence.
25 min
4 servings
320 calories
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