Coconut Shrimp SNAFU

I tried to make coconut shrimp today.

It was, for lack of a better word, a disaster.

Let me fill you in on what I learned:

1) You must shell your shrimp.  You must not forget to shell the shrimp, coat it with coconut and panko, fry it and serve it to your friends.

2) Shrimp is easier to shell when it has not been deep fried.

3) When your friends ridicule you for your errors, it’s best to just laugh and not daydream of poisoning their beer.

4)  Bringing bread and cheese to snack on while a disaster is resolved is never a bad idea.

5) When you go to fry your new batch of battered shrimp, make sure you use new oil, because the coconut that fell off the old shrimp has now been burned and will stick to the new shrimp, making it inedible.

6) When cooking for people, make sure you are cooking for dear friends who are tolerant of your stupidity.

Here is the recipe if you’d like to try what I think has the potential to be a great dish, but can’t yet be sure:

1 lb SHELLED and cooked shrimp

1 cup shredded coconut

1 cup Panko bread crumbs

3 eggs

1 tbls chili flakes

3-4 cups of oil

Heat your oil on medium heat.  Beat the eggs with a little water and the chili flakes.  Dip your shrimp first into the egg wash and then in the coconut/Panko mix.  Fry them for just about a minute, until the outsides are golden brown and crispy.  Transfer to a plate with a paper towel to soak up the excess grease.  Serve with sweet and sour sauce.


I hope you have better luck than me, learn from my mistakes and don’t end up with this.