While you won’t find Coconut Shrimp in the remote villages of Papua New Guinea, you will find it in the country’s coastal restaurants. In fact shrimp would be the dainty option; often they’ll use humongous prawns and serve spicy chili sauce on the side for dipping.
To give the shrimp authentic spice without sauce I added a sprinkle of brilliant cayenne… a spice the color of a Papua New Guinean sunset and a fishermen’s dream.
| Servings | Prep Time |
| 4 people | 15 minutes |
| Cook Time |
| 10 minutes |
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While you won’t find Coconut Shrimp in the remote villages of Papua New Guinea, you will find it in the country’s coastal restaurants. In fact shrimp would be the dainty option; often they’ll use humongous prawns and serve spicy chili sauce on the side for dipping.
To give the shrimp authentic spice without sauce I added a sprinkle of brilliant cayenne… a spice the color of a Papua New Guinean sunset and a fishermen’s dream.
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Ingredients
- 1 lb shrimp , peeled and deveined, tails on
- 1/3 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp cayenne , or more to taste
- 1/2 cup Panko bread crumbs
- 1/3 cup shredded coconut
- 1/3 cup coconut milk
- vegetable oil , for deep frying
Servings: people
Units:
Instructions
- In one bowl, mix up the cayenne, salt and flour. Go bold with the cayenne if you’d like. Personally, I was in the mood for mild.
- Fill a second bowl with coconut milk.
- In a third bowl, combine coconut flakes with panko bread crumbs.
- Coat the shrimp in the flour mixture, then dip in the coconut milk, and finally coat with the panko.
- Fry them right away in a shimmering vat of oil until golden brown (350F) – 2-3 minutes. Do not crowd: cook in batches, if necessary.
Recipe Notes
Tip: Once breaded, you may freeze the shrimp on a cookie sheet until firm, then combine into a freezer friendly container until needed.