Firecracker Coconut Shrimp
Learn how to make this Firecracker Coconut Shrimp
recipe with the voice-activated cookbook iPhone app, Myka.
Serves:
4
Cook In:
13 mins
Prep In:
25 mins
Method:
Fry
Introduction
Firecracker Coconut Shrimp
By: Sous Chef Myka
After one bite you’ll know how this Firecracker Coconut Shrimp got its name. With a sweet and fiery sauce made from peaches, fresno chilies, jalapeño, and habanero, and perfectly crunchy coconut coated shrimp, these are a definite crowd-pleaser.
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1 shallot
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2 garlic cloves
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2 fresno chilies
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1 large jalapeño
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1 habanero
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1 tbsp ginger
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1 peach
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1 c + 1 ½ tbsp water
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½ c sugar
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¼ c white wine vinegar
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1 ½ tsp kosher salt
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1 tsp mustard seed
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1 tbsp fish sauce
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1 tbsp cornstarch
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2 lbs jumbo shrimp
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¾ c + 2 tbsp all-purpose flour
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1 tsp garlic powder
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2 eggs
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1 c unsweetened coconut
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½ c panko breadcrumbs
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2 qt vegetable oil
Firecracker Coconut Shrimp
Hi Chefs, Myka here 👋
Shrimp 🍤 lovers, we hear you. This little seafood is tasty, diverse, and bite-sized. And our Firecracker Coconut Shrimp recipe leaves you with a mouth-watering shrimp that takes this humble crustacean to the next level.
You’ll start by creating the sauce for this recipe. Finely chop the shallot, garlic, fresno chilies, jalapeño, and habanero pepper. Set this aide. Grate fresh ginger, and set this aside as well.
Next, peel a peach and remove the pit, and add it to a blender. Also to the blender, you’ll add water, sugar, white wine vinegar, and salt, and blend until thoroughly combined. Add this mixture to a saucepan, add mustard seed, and bring to a boil. After reducing the heat and simmering, you’ll add your prepped fresno chilies, jalapeño, and habanero, along with fish sauce. Remove this from the heat, and add cornstarch, water, and ginger. Set the sauce aside until you’re ready to use it.
For the shrimp, you’ll peel and devein 2 pounds of jumbo shrimp. Then, to a bowl, add flour, salt, black pepper, and garlic powder. In another bowl, add 2 eggs and 2 tablespoons of all-purpose flour, whisking to combine. In a third bowl, add unsweetened coconut and panko breadcrumbs.
Now, coat the shrimp in the flour mixture, then the egg mixture, and the coconut mixture. Transfer to a plate until all of your shrimp are coated. When you’re ready, lower the shrimp one at a time into heated vegetable oil, until deep golden brown and crisp.
Serve immediately with the sauce on the side, or drizzled over the shrimp.
Happy cooking!
Step by Step Instructions
Step 1
Finely chop 1 shallot and set aside.
Step 2
Finely chop 2 cloves of garlic and set aside.
Step 3
Finely chop 2 fresno chilies, 1 large jalapeño and 1 habanero. Set aside.
Step 4
Finely grate 1 tablespoon of fresh ginger and set aside.
Step 5
Remove the peel and pit from 1 peach and add to a blender.
Step 6
Add 1 cup of water, ½ cup of sugar and ¼ cup of white wine vinegar to the blender.
Step 7
Continue adding ½ teaspoon of kosher salt and blend on high until thoroughly combined.
Step 8
Pour the mixture into a saucepan, then add 1 teaspoon of mustard seed and bring to a boil. Reduce the heat and simmer for 5 minutes.
Step 9
Add the garlic and shallot and simmer for an additional 5 minutes.
Step 10
Add the fresno chilies, jalapeño, habanero and 1 tablespoon of fish sauce and remove from the heat.
Step 11
Mix 1 tablespoon of cornstarch with 1 ½ tablespoons of water and add to the saucepan. Mix until thoroughly combined, then add the ginger. Set aside until ready to use.
Step 12
Peel and devein 2 pounds of jumbo shrimp and set aside.
Step 13
Set up three large bowls to dredge and coat the shrimp.
Step 14
In the first bowl add ¾ cup of all-purpose flour, 1 teaspoon of kosher salt, 1 teaspoon of black pepper and 1 teaspoon of garlic powder. Whisk to combine.
Step 15
In the second bowl, add 2 eggs and 2 tablespoons of all-purpose flour. Whisk until homogeneous.
Step 16
In the third bowl, add 1 cup of unsweetened coconut and ½ cup of panko breadcrumbs. Mix to incorporate.
Step 17
Add the shrimp to the bowl with flour and toss to coat evenly. Transfer the shrimp to the egg mixture and coat completely, then toss in the coconut mixture. Transfer the shrimp to a plate and set aside.
Step 18
Heat 2 quarts of vegetable oil in a large wok or dutch oven to 350℉.
Step 19
One at a time, lower the shrimp into the oil and fry, agitating constantly with a metal spider until deep golden brown and crisp. Approximately 3 minutes, then transfer to a paper towel lined plate.
Step 20
Serve immediately with the sauce on the side or drizzled over the shrimp.
