These make for a delicious appetizer. And they’re even better with a spring-roll dipping sauce—homemade or store-bought.
It’s actually easier to fry these in a couple inches of oil, rather then shallow-fry them like the recipe calls for. It’s frankly less work, and oil is cheap. You could even use a deep-fry machine if you wanted.
This recipe is based on one from Bon Appetit.
What you’ll need:
- 0.75 cups panko
- 0.5 cups unsweetened shredded coconut
- 2t finely grated lime peel (I omitted this, because no limes at home)
- 1t salt
- 0.5t ground black pepper
- 2 large eggs
- 1 lb. uncooked large shrimp, peeled, deveined, and tails on. Use as big shrimps as you can find.
- Neutral oil for frying
What to do:
Mix the panko, coconut, lime peel, salt, and pepper in medium shallow bowl. In another shallow bowl, beat the eggs.
In turn, dredge each shrimp in the egg, then roll it in the panko/coconut, making sure to cover the entire shrimp. Place each shrimp on a plate, but try not to pile them up. You can do this step up to fours before cooking, so long as you immediately refrigerate them.
To cook, pour a couple of inches of oil in a small sauce pan, and heat it up to about 325-350 degrees. In batches of 4 or 5, carefully add the shrimp to the oil, keeping them from touching each other. Wooden cooking chopsticks work well for this.
Cooking time depends on the size of the shrimp. I cooked my really large shrimp for about 3-4 minutes, noting that the panko/coconut was just getting golden brown. If the oil is too hot, I suspect the coating would overcook before the shrimp is cooked through.
Transfer the cooked shrimp to a rack or paper towel-lined plate.
Serve hot with your favorite dipping sauce.