- Prep
- 20 min
- Cook
- 10 min
- Total time
- 30 min
- Yield
- 4 servings (approximately 16-20 shrimp)
- Difficulty
- Easy
- Calories
- 430 kcal
Quick summary
“These shrimp breaded in panko breadcrumbs and unsweetened shredded coconut are deep-fried until they reach a golden and crispy crust. Served with a homemade sweet and sour sauce of apricot jam, ginger, and chili, they offer a striking tropical contrast.”
What you need to know
- The three-stage breading (wheat flour, eggs with milk, and panko with coconut mixture) ensures total adhesion of the crust.
- Frying in small batches with oil at 175°C prevents a sharp drop in temperature, avoiding greasy shrimp.
- Quickly reducing apricot jam with rice vinegar and soy sauce creates a sauce with an exact balance of sweet, sour, and spicy.
Ingredients
Main
- g Medium to large shrimp (cleaned, peeled, with tail, deveined)
- teaspoon Salt
- teaspoon Freshly ground black pepper
- cup All-purpose flour
- units Large eggs
- tablespoons Milk (whole or skim)
- cup Panko breadcrumbs
- cup Unsweetened shredded coconut
- cups (or enough for deep frying) Vegetable oil (for frying)
- cup Apricot or peach jam
- tablespoons Rice vinegar
- tablespoon Light soy sauce
- teaspoon (adjust to taste) Red pepper flakes (chili flakes)
- teaspoon Fresh grated ginger
Instructions
Principal
- Prepare the Spicy Sweet and Sour Sauce: In a small bowl, combine the apricot jam, rice vinegar, soy sauce, red pepper flakes, and grated ginger. Mix well and microwave for 30 seconds or over low heat, stirring until warm and the ingredients are incorporated. Set aside for serving.
- Prepare the Shrimp: Wash and dry the shrimp meticulously with paper towels. The short answer is: dried shrimp are essential for a perfect coating. Season them evenly with salt and freshly ground black pepper, ensuring the flavor is present from the inside.
- Set up the Breading Station: Prepare three shallow, separate bowls. In the first one, place the wheat flour. In the second, beat the eggs with the milk until you get a homogeneous mixture. In the third, combine the panko flour and grated coconut, mixing them well.
- Bread the Shrimp: Take a shrimp by the tail. First, pass it through wheat flour, shaking off the excess delicately. Next, dip it in the egg mixture. Finally, coat it in the panko and coconut mixture, pressing firmly so that the breading adheres completely. Repeat the process with all the shrimp.
- Heat the Oil: In a deep pot or heavy skillet, heat the vegetable oil to 175°C (350°F). The secret of this recipe is the oil temperature. Use a culinary thermometer to ensure the correct and consistent temperature for perfect frying.
- Fry the Shrimp: Fry the shrimp in small batches (4-5 at a time) so as not to lower the oil temperature. Fry for 2 to 3 minutes, turning them halfway through, until they are golden and crispy. The professional technique is not to overload the pan to ensure crispiness.
- Drain and Serve: Remove the fried shrimp with a slotted spoon and place them on paper towels to drain excess oil. Serve immediately, accompanied by the reserved spicy sweet and sour sauce. In simple terms: the crunchiness is best when fresh.
Chef's tips
- Keep the tail of the cleaned and skinless shrimp to facilitate handling when breading and frying in the deep pan.
- Dry the shrimp meticulously with paper towels before coating in wheat flour so the crust does not detach during frying.
- Fry a maximum of 4 to 5 shrimp at a time and remove as soon as the coconut browns for about 2 to 3 minutes, draining on a wire rack.
Variations
- Airfryer preparation: spray oil on the breaded shrimp and bake at 190°C for about 8 to 10 minutes until golden.
- Spicy mango sauce: replace the apricot jam with ripe mango puree blended with finger chili and lemon juice.
- Curry touch: add 1 teaspoon of aromatic curry powder to the wheat flour of the breading for Indian notes.
Substitutions
- Apricot jam can be replaced by peach jam, pineapple chili jam, or mild orange marmalade.
- Japanese panko breadcrumbs can be substituted with homemade breadcrumbs made from toasted and coarsely ground French bread.
- Dry shredded coconut can be replaced by fresh finely grated coconut and dried in a skillet without burning.
How to store
Consume immediately after frying to enjoy the crispiness of the coconut and the tenderness of the shrimp. Leftovers can be refrigerated for up to 24 hours and reheated in the air fryer at 180°C for 4 minutes to regain the crust.
Can it be frozen?
The shrimp can be breaded raw in coconut with panko and frozen on a baking sheet uncovered for 2 hours, then transferred to freezer bags for up to 60 days. Fry them directly frozen in oil at 170°C for 4 minutes. Do not freeze fried shrimp.
What to serve with
Classic side dish for fresh lemon wedges, crunchy cabbage salad, and jasmine rice. To drink, pair with lime caipirinha, very cold light craft beer, or fresh coconut water.
Frequently asked questions
How to prevent the coconut from burning during frying before the shrimp cooks?
Monitor the oil strictly at 175°C; if it is too hot the coconut darkens quickly, and if it is cold the shrimp absorbs excess fat.
Why mix grated coconut with panko breadcrumbs in the breading?
Panko provides a light and crispy structure that doesn't burn quickly, while dried shredded coconut brings toasted aroma and tropical flavor to the shrimp.
Why drain the shrimp on a rack instead of paper towels?
The wire rack allows air circulation under the pieces, preventing residual steam from softening the crispy coconut and panko crust.
Can I use frozen shrimp for breading?
Yes, thaw the shrimp completely in the refrigerator and dry each unit impeccably with paper towels before starting.
