Parrot Isle Jumbo Coconut Shrimp
This Parrot Isle Jumbo Coconut Shrimp recipe combines succulent jumbo shrimp with a crispy coconut-panko coating, served with a sweet and tangy dipping sauce for a perfect tropical delight. Ideal for beach-themed parties or a special dinner, it brings the taste of the tropics to your table.
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.