Parrot Isle Jumbo Coconut Shrimp Recipe: A Tropical Delight
Are you craving a tropical getaway but can’t leave home? Let me introduce you to the Parrot Isle Jumbo Coconut Shrimp recipe – a delightful, crispy, and utterly delicious dish that brings the taste of the tropics straight to your kitchen. This recipe is perfect for impressing guests, satisfying your seafood cravings, or simply indulging in a unique and flavorful meal. Ready to dive into this culinary adventure? Let’s get started!
Table of Contents
- Preparation Time
20 minutes - Cooking Time
15 minutes - Serves
4 adults - Difficulty
Easy
Ingredients
For the Shrimp:
- 1 lb jumbo shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 2 large eggs
- 1 cup panko breadcrumbs
- 1 cup shredded sweetened coconut
- Vegetable oil, for frying
For the Dipping Sauce:
- 1/2 cup sweet chili sauce
- 2 tbsp honey
- 1 tbsp lime juice
- 1 tsp grated fresh ginger
- 1 tsp soy sauce
Instructions:
Step 1: Prepare the Shrimp :
- Start by rinsing the shrimp under cold water and patting them dry with paper towels. Set aside.
- In a shallow bowl, combine the flour, salt, and black pepper.
- In another bowl, beat the eggs.
- In a third bowl, mix the panko breadcrumbs and shredded coconut.
Step 2: Coat the Shrimp :
- Dredge each shrimp in the seasoned flour, shaking off any excess.
- Dip the floured shrimp into the beaten eggs, ensuring they are well-coated.
- Finally, roll the shrimp in the panko-coconut mixture, pressing gently to make sure the coating sticks.
Step 3: Fry the Shrimp :
- Heat about 2 inches of vegetable oil in a large, deep skillet over medium-high heat.
- Once the oil is hot (about 350°F), carefully add the shrimp in batches. Avoid overcrowding the skillet.
- Fry the shrimp until golden brown and crispy, about 2-3 minutes per side.
- Use a slotted spoon to transfer the cooked shrimp to a paper towel-lined plate to drain any excess oil.
Step 4: Make the Dipping Sauce :
- In a small bowl, whisk together the sweet chili sauce, honey, lime juice, grated ginger, and soy sauce.
- Adjust the flavors to your liking – if you prefer more sweetness, add a bit more honey; if you like it tangier, add more lime juice.
Serving Suggestions of Parrot Isle Jumbo Coconut Shrimp:
- Serve your Parrot Isle Jumbo Coconut Shrimp hot, with the dipping sauce on the side. For an extra touch of tropical flair, garnish with lime wedges and fresh cilantro. This dish pairs wonderfully with a fresh green salad, tropical fruit salsa, or coconut rice.
Tips for Success:
- Use Fresh Shrimp: Fresh, high-quality shrimp make all the difference. If using frozen shrimp, ensure they are fully thawed and patted dry before coating.
- Oil Temperature: Keeping the oil at the right temperature is key. Too hot, and the shrimp will burn; too cool, and they’ll absorb too much oil. A kitchen thermometer can be a handy tool here.
- Even Coating: Ensure each shrimp is evenly coated with the panko-coconut mixture for the best crunch and flavor.
Health Benefits of Shrimp :
Shrimp are an excellent source of protein and are low in calories. They’re also rich in selenium, vitamin B12, and iodine. Coconut adds a touch of healthy fat and a unique flavor to the dish.
Conclusion
The Parrot Isle Jumbo Coconut Shrimp recipe is a must-try for anyone looking to bring a taste of the tropics into their home. It’s easy to make, deliciously crunchy, and pairs beautifully with a variety of sides and sauces. Whether you’re cooking for family, friends, or just yourself, this dish is sure to impress. So, gather your ingredients, follow the steps, and enjoy a culinary vacation right from your kitchen!
Frequently Asked Questions
What type of shrimp is best for this recipe?
Jumbo shrimp are ideal because they provide a meatier bite and stay juicy during cooking.
Can I use unsweetened coconut for this recipe?
Yes, but sweetened coconut adds a nice balance of sweetness to the savory shrimp.
How do I make the shrimp spicier?
Add some cayenne pepper or hot sauce to the egg mixture or flour mixture for an extra kick.
Can I prepare the shrimp in advance?
You can bread the shrimp and store them in the refrigerator for a few hours before cooking.
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Parrot Isle Jumbo Coconut Shrimp
Ingredients
For the Shrimp:
- 1 lb jumbo shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 2 large eggs
- 1 cup panko breadcrumbs
- 1 cup shredded sweetened coconut
- Vegetable oil, for frying
For the Dipping Sauce:
- 1/2 cup sweet chili sauce
- 2 tbsp honey
- 1 tbsp lime juice
- 1 tsp grated fresh ginger
- 1 tsp soy sauce
Instructions
Prepare the Shrimp
- Start by rinsing the shrimp under cold water and patting them dry with paper towels. Set aside.
- In a shallow bowl, combine the flour, salt, and black pepper.
- In another bowl, beat the eggs.
- In a third bowl, mix the panko breadcrumbs and shredded coconut.
Coat the Shrimp
- Dredge each shrimp in the seasoned flour, shaking off any excess.
- Dip the floured shrimp into the beaten eggs, ensuring they are well-coated.
- Finally, roll the shrimp in the panko-coconut mixture, pressing gently to make sure the coating sticks.
Fry the Shrimp
- Heat about 2 inches of vegetable oil in a large, deep skillet over medium-high heat.
- Once the oil is hot (about 350°F), carefully add the shrimp in batches. Avoid overcrowding the skillet.
- Fry the shrimp until golden brown and crispy, about 2-3 minutes per side.
- Use a slotted spoon to transfer the cooked shrimp to a paper towel-lined plate to drain any excess oil.
Make the Dipping Sauce
- In a small bowl, whisk together the sweet chili sauce, honey, lime juice, grated ginger, and soy sauce.
- Adjust the flavors to your liking – if you prefer more sweetness, add a bit more honey; if you like it tangier, add more lime juice.
