Take a culinary journey with Crispy Coconut Shrimp, a mouthwatering creation that combines the ocean’s finest with the tropical allure of coconut. This recipe is a symphony of textures and flavours, promising a delightful escapade for your taste buds.
About the Recipe
Crispy Coconut Shrimp celebrates contrasts—juicy shrimp encased in a crisp coconut shell, creating a harmony of textures. This dish is a testament to the fusion of coastal and tropical elements, resulting in a simple and sensual delightful treat.
Why You Will Love This Recipe
Prepare to fall in love with the symphony of textures and flavours. The crispy coconut exterior perfectly complements the tender shrimp, while the honey sauce adds a sweet and tangy note, making each bite a culinary masterpiece.
Achieve the perfect crisp by double-dipping the shrimp in egg whites and the coconut-breadcrumb mixture. Letting the coated shrimp chill in the fridge for an hour before frying ensures a crunchy exterior and succulent interior.
While not rooted in a specific culture, this dish draws inspiration from coastal cuisines that celebrate the bounty of the sea and the tropical allure of coconut. It’s a versatile recipe with global appeal.
Serving and Storing Suggestions
Serve Crispy Coconut Shrimp hot, garnished with fresh cilantro or lime wedges, alongside a bowl of the honey sauce for dipping. Leftovers can be refrigerated and reheated in an oven to maintain their crispiness.
Other Similar Recipes
Explore our collection for more seafood delights like “Coconut-Crusted Fish” and “Spicy Garlic Shrimp” to expand your palate with complementary flavours.
Crispy Coconut Shrimp with Honey Sauce
- 12 pcs Shrimp (shelled, deveined)
- 3/4 cup Breadcrumbs
- 2 Egg Whites
- 1/3 cup Coconut (grated, unsweetened)
- Oil for frying
For the Sauce:
- 1/4 cup Honey
- 1 tbsp Rice Vinegar
- 1/2 tbsp Soy Sauce
- 1/4 tsp Red Chilli Flakes
- Beat egg whites until lightly frothy.
- Combine breadcrumbs and coconut in a bowl.
- Dip shrimp in egg whites, roll in breadcrumb mixture.
- Dip again in egg whites and roll in breadcrumbs.
- Place on a tray, chill for an hour.
- Whisk all sauce ingredients; set aside.
- Heat oil in a frying pan.
- Remove shrimp from fridge 5-10 minutes before frying.
- Fry shrimp in hot oil for a minute or until golden.
- Remove and drain excess oil.
- Transfer to a serving plate.
- Serve with honey sauce.
Frequently Asked Questions (FAQs):
Can I use sweetened coconut for this recipe?
While unsweetened coconut provides a better balance, you can use sweetened coconut with a sweeter taste. Adjust the honey sauce accordingly for balance.
Can I bake the coconut shrimp instead of frying?
Yes, you can bake them for a healthier alternative. Preheat your oven to 400°F (200°C) and bake for 15-20 minutes or until golden brown.
What can I serve with Crispy Coconut Shrimp for a complete meal?
Pair it with jasmine rice or a light salad for a wholesome meal. Try our “Mango Avocado Salad” for a refreshing side that complements the dish perfectly.
Is there a substitute for rice vinegar in the honey sauce?
You can use apple cider vinegar as a substitute for rice vinegar, providing a slightly different but equally delicious tangy flavour.
Can I freeze the coated shrimp for later use?
You can freeze the coated shrimp on a tray and then transfer them to a freezer bag once solid. When ready to cook, fry them directly from frozen, adding a couple of extra minutes to the cooking time.