CRISPY COCONUT SHRIMP | SAM THE COOKING GUY 4K
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00:00 Intro
00:39 Thrive Market Ad
2:25 Prepping the breading station
5:35 Breading shrimp
8:11 Making a sauce
9:25 Deep frying instructions
10:30 Seasoning & frying second batch
11:34 Serving
12:19 First Bite
12:56 Making a quick taco
13:38 First Bite - taco
13:55 Outro
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???? INGREDIENTS:
➔ Shrimp
⭕ FOR THE BREADING...
➔ Breadcrumbs (+Shredded Coconut)
➔ Eggs (+sesame oil)
➔ Flour (+cornstarch + cayenne + garlic powder + salt + pepper)
⭕ FOR THE SAUCE...
➔ Chili Sauce
➔ Apricot Jam
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Crispy Coconut Shrimp
Need an appetizer idea? These coconut shrimp coated in Panko bread crumbs and shredded coconut are deep-fried until golden and crisp to perfection! They're a delicious medley of sweet and savory and seriously addictive.
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How to Make Crispy Coconut Shrimp
✅Ingredients
1 pound large shrimp
salt and pepper to taste
1/2 cup cornstarch
2 egg whites
1 1/2 cups sweetened shredded coconut
1/2 cup panko bread crumbs
canola oil
✅Instructions
Shell shrimp, leaving tail intact. With a knife, make a small cut on the shrimp's back, and with the tip of the knife, pull out the intestinal tract. Make two or three incisions along the inside of the shrimp to straighten it out.
Season the shrimp with salt and pepper to taste and let stand for about 10 minutes.
In one shallow bowl, beat egg whites until frothy. In another shallow bowl, place cornstarch. In another shallow bowl, combine shredded coconut and Panko bread crumbs.
Dredge shrimp in cornstarch, dip in egg, and then dredge in shredded coconut-bread crumb mixture to fully coat, pressing down to adhere well.
Arrange shrimps in a single layer on a baking sheet and freeze for about 10 to 15 minutes or until firm.
In a pan over medium heat, heat about 2 inches deep of oil. Add shrimp in a single and cook, turning as needed, for about 3 to 5 minutes or until golden brown and crisp.
Remove from heat and drain on paper towels. Serve hot with sweet chili sauce.
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Crispy CRUNCHY Coconut Shrimp With Apricot Dipping Sauce
Try this crispy coconut shrimp with apricot dipping sauce. I use healthy ingredients to make this very tasty and easy dish.
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Coconut Shrimp Recipe
Ingredients:
1 lb of shrimp, raw, peeled, deveined, tails left on (16 to 20 per lb.)
Avocado oil
1 st. Dipping Station:
¼ cup gluten free flour, (Bob’s Red Mill, 1 to 1 baking flour)
1 tsp garlic powder
¾ tsp salt
1 - 2 tsp chile powder
2nd Dipping Station:
1 egg
3rd Dipping Station:
½ cup shredded unsweetened coconut
½ cup Aleias gluten free Panko crumbs
Spicy Apricot Dipping Sauce
¼ cup apricot Jam
2 Tbsp. horseradish mustard (Amies)
1 tsp. Rice vinegar
2 tsp. Fresh lemon juice
Chile pepper flakes
Directions:
Peel, clean and devein the shrimp. Pat dry and place in the refrigerator until ready to cook.
Prepare the dipping sauce by combining all the ingredients for that in a small bowl. Stir until well combined.
Prepare the first dipping station by combining the flour, garlic powder, salt and chile powder in a dish that is wide enough to dip the shrimp in to coat. Stir well to combine.
Prepare the 2nd dipping station by placing an egg in a bowl and whisk with a fork.
Prepare the 3rd dipping station placing the shredded coconut in a food processor to cut the coconut into smaller pieces. Pulse just a few times. Then combine the coconut with the panko breadcrumbs in a wide dish.
Begin dipping the shrimp, one at a time, into the flour mixture. Shake any excess flour off each shrimp and then dip into the egg. When that is coated, lay the shrimp into the coconut/breadcrumb mixture. Press the coating onto the shrimp so it sticks well.
Lay each shrimp on a clean plate, in a single layer until all the shrimps are coated. Don’t stack the shrimp as we don’t want to disturb the coating.
Preheat a cast iron frying pan over medium heat. Add enough oil to cover the bottom of the pan and about ½ inch deep. Use an instant read thermometer to read the temperature of the oil. It should reach 350 degrees F. before adding shrimp to the pan. Adjust your heat as needed.
Lay just enough shrimp in the pan so that they are not touching and you can turn them over easily. Fry the shrimp for between 2 to 3 minutes per side until they are golden brown and crispy.
Lay each cooked shrimp on a paper towel plate to drain. Serve this with the dipping sauce and enjoy!
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Rockin Robin
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Disclaimer:
This video description contains affiliate links. If you click on one and buy something through Amazon, I will receive a small commission at no additional cost to you. This helps support this channel so that I can continue to bring you more content. Thank you very much for your support! ~ Rockin Robin
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Tasty Crispy Coconut Shrimp | Udang Goreng Ranggup | Crispy Coconut Shrimp Recipe
Check out this ultimate tasty crispy coconut shrimp recipe. So tasty, you don't need to dip it in a sauce. Quick and easy recipe.
Ingredients:
500g of prawns (no skin)
1tsp of garlic powder
1tsp of white pepper
3tbsp of fried chicken coating mix (any brand)
1 egg
4tbsp of shredded coconut
Japanese bread crumbs
Oil to fry
Method:
Add the prawns in a bowl together with all the other ingredients (except the bread crumbs) mix it all really well. Next coat the prawns in the bread crumbs and deep fry them till its golden brown and crispy.
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Coconut Shrimp, Simple, Crispy and Delicious
If you like coconut shrimp with a crispy coating than this recipe is made for you! A very simple recipe with delicious result. Too many recipes add a ton of ingredients, spices, herb, breadcrumbs etc. which takes away the integrity of the shrimp or prawn. (We call them prawns in OZ). This recipe is made simple so you can taste the real prawn flavour, enhanced with the tropical crunch of coconut. The prawn remains creamy inside with a crispy outer coating. You can certainly use your favorite dipping sauce, see my tips in the written recipe, but if you want to taste the real prawn flavour, then squeeze some lemon or lime juice for perfection.
These coconut shrimps are really simple to make, the butterfly cut is the hardest part, it does make a big difference so please, don’t skip that step. You can use the sweet or standard shredded coconut, that depends on your taste. Both are excellent, but if you have the option, chose the coarser variety rather than finer shred. Try and maintain the correct oil frying temperature, and don’t add to many at ones or it will cool it down. You want them to be crispy not greasy so stick to 375°F – 190°C.
Serve them with a crisp Asian salad with coriander leaves as a side dish. These are great as starter (entree) or appetizer. If making them in advance, you can reheat them by placing them in a cold oven, turned on at at 350°F – 180°C for 20-25 minutes. Enjoy my coconut shrimp, delicious!
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