Coconut Crusted Shrimp
Coconut and shrimp, what's not to love?! These two foods come together quickly (and in a majorly delicious way if we don’t say so ourselves). Turns out, they also disappear even faster.
1 pound medium to large raw shrimp, peeled and de-veined, and patted dry
Vegetable and sesame oil for frying (2 parts veggie, 1 part sesame)
1 cup Panko crumbs
1 tsp. salt
1 cup sweetened shredded coconut
1 tsp. red pepper flakes (or to taste)
1 tsp. baking powder
1/3 cup water
2 tbsp. rice wine vinegar
½ cup pineapple juice
1 tbsp. honey
2 tbsp. organic ketchup
1/2 tsp. (or to taste) red pepper flakes
2 tsp. organic cornstarch
Heat 2-3 inches of the veggie and sesame oil combination to 325°F. (If you don’t have a thermometer, don’t fret. You can heat the oil over medium heat and keep an eye on it. If it starts to smoke at all, it’s too hot. You want to heat the oil to just before that smoke point. If the oil starts to smoke, lower the heat just a tad).
While the oil heats, prep the shrimp. Start by combining the panko crumbs, red pepper flakes, and coconut in a wide bowl or deep dish. Set aside. In another large bowl, combine the baking powder, egg, salt, and the water. Whisk together.
Dip the shrimp one at a time in the water/egg/salt/baking powder mix and then dredge in the panko/coconut mixture. Fry the shrimp in the hot oil for 1-2 minutes or until golden brown.
To make the dipping sauce, first combine the vinegar and cornstarch in a small saucepan and whisk, while cooking over medium-low heat.
Then add all the other ingredients to the saucepan and whisk together briefly.
Bring the mixture up to a quick boil. You will see the mixture seemingly start to shrink down. That’s the cornstarch congealing the mixture. Then lower the mixture to low heat and let sit for a few minutes, stirring occasionally. Serve and enjoy!