Spicy Coconut Shrimp

This simple, delicious fried shrimp recipe from blogger Sasha Martin was inspired by a beloved dish in Papua New Guinea. The marvelous flavor comes from coconut milk, shredded coconut and cayenne.

  • Total Time:
  • Servings: 4

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Ingredients

  • 1/3  cup all-purpose flour
  • 1 teaspoon cayenne
  • 1/2 teaspoon kosher salt, plus more for seasoning
  • 1/2 cup panko
  • 1/3 cup unsweetened shredded coconut
  • 1/3 cup unsweetened coconut milk
  • 1 pound large shrimp, shelled and deveined
  • Canola oil, for frying
  • Lemon wedges, for serving

How to make this recipe

  1. In a shallow dish, whisk the flour with the cayenne and the 1/2 teaspoon of salt. In a second shallow dish, mix the 
panko with the shredded coconut. Add the coconut milk to a small bowl.
  2. Season the shrimp with salt. Working with 1 shrimp at a time, dredge it in the flour mixture, then dip it in the coconut milk, letting the excess drip off. Coat the shrimp in the panko mixture. Transfer to a plate. Repeat to coat the remaining shrimp.
  3. In a large cast-iron skillet, heat 1/4 inch of oil until shimmering. In 2 batches, fry the shrimp over moderate heat, turning, until golden and crisp and cooked through, about 
3 minutes. Drain briefly on paper towels and serve hot 
with lemon wedges.

Suggested Pairing

Pair this shrimp dish with a zippy, lightly sparkling Vinho Verde.

Contributed By Photo © Con Poulos Published May 2015

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