Coconut Shrimp
Indulge in a taste of tropical paradise with our Coconut Shrimp recipe. Succulent shrimp are coated in a crispy golden crust of shredded coconut, complemented by a tangy and creamy dipping sauce, making it the perfect combination of sweet, savory, and satisfying crunch.
STEP 1
Dry Mix:
Mix dry ingredients (1 1/2 cup pancake mix, 1 tbsp chipotle powder, 1 tsp salt) into a large mixing bowl
STEP 2
Batter:
Mix Krusteaz pancake batter as per the recipe on the box, but use soda water for extra lightness; add 1 tbsp chipotle powder for extra smokey spice
STEP 3
Butterfly shrimp; put equal parts coconut flakes and panko in a separate bowl.
STEP 4
Coat butterflied shrimp in dry mix, then Krusteaz pancake batter, then press coconut/panko mixture into each piece of shrimp
*pro tip - avoid getting batter / panko mixture onto shrimp tails for presentation*
STEP 5
Pour oil (i used canola) into a pot, heat oil to 350 degrees F and fry until outside is beautifully golden (2-3 min); you may need to turn the shrimp halfway through. Remove from the oil and let drain on a paper towel covered plate
*Pro tip: - Don't put too many pieces in oil at once so each shrimp can fry evenly*
