How To Make Fried Shrimp 2 Ways | Coconut Shrimp vs Popcorn Shrimp #MrMakeItHappen #FriedShrimp
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Fried Shrimp is one of the best snacks/appetizers on the menu! Today we are covering 2 different methods. Let me know which one you like best! Coconut Shrimp vs Popcorn Shrimp.. Let's #MakeItHappen
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Popcorn Shrimp
2 lbs medium shrimp
1 cup all purpose flour
1 cup yellow cornmeal
2-3 eggs
salt, pepper, garlic, onion powder, cajun seasoning
Coconut Shrimp:
2 lbs XL Shrimp - tails on
1 cup all purpose flour
2-3 eggs whisked
1 cup panko bread crumbs
1 cup shredded coconut flakes
salt, pepper, garlic, onion powder
sweet chili dipping sauce
oil for frying for each
Cocktail sauce:
1/2 cup ketchup
2 tbsps horseradish
1 tsp worcestershire
1 tsp lemon juice
1 tsp hot sauce
salt and pepper
pinch of sugar
Crispy Coconut Shrimp
Crispy Coconut Shrimp has the most tender, plump shrimp with a crispy, sweet coating. This delicious combination is irresistibly crispy to make these shrimp an absolute favorite quick dinner or appetizer. Choose your preferred cooking method with frying, air fryer, and baking instructions included.
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✅Ingredients
• ½ cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ teaspoon garlic powder
• ¼ teaspoon ground ginger
• ¼ teaspoon cayenne pepper
• 2 large eggs
• 1 cup panko
• 1 cup sweetened coconut flakes
• 1 pound large raw shrimp, deveined with tails on
• Vegetable oil for frying
Sweet Chili Dipping Sauce
• 1 cup orange juice
• ¼ cup brown sugar
• 2 tablespoons Asian chili garlic sauce
• 1 tablespoon cornstarch
✅Instructions
1️⃣ In a medium bowl, add flour, salt, pepper, garlic powder, ground ginger, and cayenne pepper. Stir to combine.
2️⃣ In a separate small bowl, beat eggs.
3️⃣ In another separate small bowl, add in the Panko and coconut flakes.
4️⃣ Take each individual shrimp and dip it in the flour mixture first, then the beaten eggs, then the panko and coconut mixture. Press the panko coating into the shrimp. Set shrimp aside once coated.
5️⃣ In a large skillet, add about 1 inch of oil for frying. Heat oil over medium heat until about 350 degrees Fahrenheit.
6️⃣ Working in batches to not crowd the pan, fry coated shrimp in the heated oil for 2 1/2 minutes per side. If using extra large shrimp, increase time to 3 minutes per side.
7️⃣ Once cooked, remove and set on a paper towel lined plate and finish the rest.
8️⃣ Serve with dipping sauce and enjoy!
Dipping Sauce:
1️⃣ In a saucepan over medium heat, add orange juice, brown sugar, chili sauce, and cornstarch. Stir constantly and bring to a boil. Let simmer until sauce thickens.
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You’ve Never had Coconut Shrimp like this! Come With Me I'll Show You What To Do!
This recipe is so, so easy! It's the best most delicious Coconut Shrimp with a peachy apricot chili sauce. Great as an appetizer or meal and so quick you'll have it ready in minutes!
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Coconut Shrimp Ingredients:
1 pound large Raw Shrimp
1/3 cup All Purpose Flour
1/2 tsp salt
1/2 tsp Black Pepper
2 large eggs
3/4 cup Panko Breadcrumbs
1 cup sweetened or unsweetened coconut flakes (your preference)
Coconut Oil or Vegetable Oil for frying
Parsley for garnish
Peach/Apricot Chili sauce
1/4 cup peach or apricot preserves (slightly melted, you can do this on the stove or in the microwave)
2 tablespoons honey
1/4 teaspoon salt
1/2 teaspoon red chili flakes (more or less to taste)
Coconut Shrimp Recipe - Laura Vitale - Laura in the Kitchen Episode 639
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Crispy and Simple Coconut Shrimp (Better Than a Restaurant's!)
Coconut shrimp is simple to make and tastes so much better than anything from a restaurant! My recipe can be ready in one hour and includes an easy dipping sauce.
Recipe:
Ingredients
Coconut shrimp
1 ½ cups sweetened shredded coconut (130g)
¾ cup plain panko (55g)
2 large eggs
⅔ cup all-purpose flour (85g)
¼ teaspoon table salt
¼ teaspoon garlic powder
⅛ teaspoon cayenne powder
2 lbs extra large shrimp, thawed, tails on but peels removed (907g)
Kosher salt, for sprinkling
Vegetable oil, for frying
Quick & easy dipping sauce
⅓ cup sweet chili sauce (113g)
3 Tablespoons apricot preserves
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Instructions
00:00 Introduction
00:19 Combine coconut and panko in a food processor and pulse repeatedly several times until coconut is fine and no longer stringy and mixture resembles coarse crumbs. Pour into a bowl and set aside.
01:38 Crack your eggs in a separate bowl and beat with a whisk until scrambled. Set aside.
01:49 In another bowl, combine flour, table salt, garlic powder and cayenne and whisk to combine.
02:08 Place your shrimp on a wax paper lined baking sheet, pat all over with paper towels to dry, and sprinkle all over with kosher salt.
02:53 Hold the shrimp by the tail and dredge in the flour mixture until shrimp is entirely coated in flour (excluding the tail, try to keep that tidy).
03:28 Dip the shrimp in the beaten egg, let the excess egg drip off back into the bowl, then dredge in the coconut/panko mixture. Make sure to thoroughly coat with the coconut mixture so the shrimp is entirely covered.
03:53 Return to baking sheet. Once all shrimp have been dredged, place in the refrigerator while you heat your oil.
04:34 Heat the oil: Fill a large heavy-bottomed pot (I like to use a Dutch oven) 2-3” (6.5cm) with vegetable oil and fix a thermometer to the side to monitor the temperature (make sure the bottom of the thermometer is not touching the side or bottom of the pot). Turn stovetop heat to medium and heat to 375F (190C). While oil is heating, line a cookie sheet with paper towels (2-3 sheets deep) and set aside.
Dipping sauce
05:03 Place apricot preserves in a small microwave-safe dish and microwave in 5-second intervals until it is fluid and easily stirred with a whisk.
05:38 Add sweet chili sauce and whisk until combined. Serve immediately with shrimp.
05:56 Once oil reaches temperature, remove shrimp from the refrigerator. Working in batches of just 2-3 at a time, carefully lower the shrimp into the oil using a frying spider and cook until golden brown. Remove shrimp using frying spider to prepared cookie sheet.
06:30 Repeat the frying process with remaining shrimp until all have been cooked. Make sure to allow oil to return to temperature between batches and monitor the temperature of the oil as you cook.
07:14 Serve immediately with or without optional dipping sauce.
Notes
Shrimp
Feel free to use any size shrimp you would like, but note that smaller shrimp cook faster and larger shrimp slower. I’ve found extra large are the perfect two-bite size and they are my preference.
Dipping sauce
This is a not-so-from-scratch recipe that is quick and easy and pairs wonderfully with the shrimp. The ratios here yield a sweet but spicy sauce; to temper the spiciness more you can add additional apricot preserves, a tablespoon at a time.
Storing/reheating
These are best served fresh but will keep in an airtight container in the refrigerator for up to 3 days.
Baking
Preheat oven to 425F (215C). Line a baking sheet with aluminum foil and spray lightly with cooking spray. Place shrimp in an even layer, spacing at least 1” apart and lightly spray the shrimp with cooking spray (I like to use an olive oil spray).. Bake 10-13 minutes, flipping halfway through, until shrimp turn golden brown and centers are opaque. Shrimp will not be as golden when baked as they are when fried.
Air fryer
Preheat air fryer to 400F. Prepare shrimp as instructed then spray with cooking spray (I like to use an olive oil spray). Cook shrimp for 7-10 minutes, flipping halfway through, until outsides are crisp and centers are opaque when broken into. You’ll likely have to work in batches to not overcrowd the shrimp. Shrimp will not be as golden when air-fried.
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Easy Coconut Shrimp Recipe
You won’t be able to get enough of this delicious Coconut Shrimp recipe! Shredded coconut mixed with panko breadcrumbs creates the most satisfying crunch when you bite into them. Dipped in the sweet chili sauce, the sweetness of the coconut balances with the spicy sauce perfectly.
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