Coconut Shrimp
In need of a tropical vacation? Well, our Coconut Shrimp with a hint of pineapple is the perfect blend of flavors that will transport you to a beachside paradise without leaving the comfort of your home.
Coconut Shrimp
PS Seasoning Chef
6-Apr
30 minutes
6-8 minutes
American
Seafood
In need of a tropical vacation? Well, our Coconut Shrimp with a hint of pineapple is the perfect blend of flavors that will transport you to a beachside paradise without leaving the comfort of your home.
Ingredients
- 2 LB – 12/13 size Shrimp (Peeled and deveined)
- 1 ½ Cup – Flour
- 4 TB – Big Kahuna Pineapple Teriyaki Rub
- 4 – Eggs
- 1 ½ Cup – Coconut, shredded
- 1 ½ Cup – Panko Breadcrumbs
- ¾ Cup – Pineapple Sriracha Wing Sauce
- ¼ Cup – Butter
- Chopped Cilantro for garnish
Directions
- Butterfly the shrimp by slicing down the back of the shrimp with a knife but not going all the way through.
Set up the breading station in separate bowls. 1. Flour and Big Kahuna mixture. 2. Beaten eggs. 3. Coconut and panko mixture.
- Bread the shrimp. While holding onto the tail, dredge the shrimp in the flour until well coated and then shake off the excess.
- Dunk the shrimp in the egg and coat well.
- Then bread the shrimp in the panko/coconut mixture. Press the breading into the shrimp gently to help it stick.
- Preheat fryer to 350 degrees.
- Fry the shrimp for 5-6 minutes until fully cooked and golden brown.
- Place the cooked shrimp on a paper towel lined tray to allow the excess oil to drip off.
- Heat the pineapple sriracha and butter together and stir while the butter melts. Once hot and fully incorporated, pour into a dipping dish.
- Serve the shrimp with the Pineapple Sriracha butter as a dipper and with a garnish of chopped cilantro.
