Coconut Shrimp Recipe - Laura Vitale - Laura in the Kitchen Episode 639

Mix together dry ingredients: all-purpose flour, paprika, granulated garlic, salt, and pepper.

Add 1 egg to the dry ingredients.

Pour in sparkling water, about 1 to 1.25 cups, until the batter is thinner than pancake consistency.

In a separate bowl, mix panko breadcrumbs and sweetened shredded coconut for the coating.

Prepare the shrimp by leaving the tails on and making a shallow cut along the back to butterfly them.

Coat each shrimp by dipping in flour, then in the batter, and finally in the coconut mixture.

Place the coated shrimp on a baking sheet lined with parchment paper.

Freeze the coated shrimp for 15 minutes to help the coating stick.

Heat vegetable oil in a 12-inch cast iron skillet to about 375°F.

Carefully add the shrimp to the hot oil using tongs, cooking in batches for 2-3 minutes until golden brown and crispy.

Wipe down the skillet with Clorox disinfecting wipes between batches to remove grease.

Serve with sweet chili sauce for dipping.

Equipment Needed

Spice Level: