Crispy Coconut Shrimp
Crispy, sweet and spicy; the perfect combination. Curry powder and coconut milk combine for a quick dip and a combination of crispy bread crumbs and toasted coconut give you the ultimate crunch.
3 tablespoons First Street curry powder
1 cup First Street all-purpose flour
1 teaspoon salt
2 First Street eggs
1/3 cup canned coconut milk
1 cup First Street sweetened flake coconut
1 1/2 cups First Street Panko Japanese Style Bread Crumbs
12 First Street 16/20 Raw Shell On Ez White Shrimp, thawed
Canola or Vegetable oil, for frying
Sweet Chili Sauce, for dipping
Peel the shrimp, leaving the tail intact and use a paring knife to devein the shrimp by making a slit along the curved back of each shrimp, from the head end to the tail end. Remove the vein and discard. Rinse the shrimp under cold water and pat dry.
In a shallow bowl, combine the curry powder, flour and salt together. In another bowl, whisk together the eggs and coconut milk together. In a third bowl, combine the coconut and Panko bread crumbs.
Toss the shrimp in the flour mixture, shaking off any excess, then dip each shrimp in the egg mixture and finally coat the shrimp in the coconut and bread crumb mixture, pressing the coating to adhere.
In a heavy skillet or deep fryer, heat 2 inches of oil to 375°F. Fry the shrimp in batches until golden brown, about 3 minutes. Using a slotted spoon, transfer to paper towels to drain. Serve hot with Sweet Chili Sauce, for dipping.
Serves 4 as an Appetizer