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Fried Coconut Shrimp

Fried Coconut Shrimp – - Recipe

Sweet and savory coconut shrimp served with a creamy Thai curry dipping sauce. A dynamic menu addition.

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Ingredients per serving

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Preparing the hollandaise

Thai Curry Hollandaise

  • Shrimp (peeled and deveined, tails on) 2.0 lbs
  • All-purpose flour 1.0 cup
  • Eggs (beaten) 2.0 each
  • Unsweetened Shredded Coconut Flakes 1.0 cup
  • Panko breadcrumbs 1.0 cup
  • Cilantro (minced) 2.0 Tbsp
  • Salt 1.0 tsp
  • Oil for frying
  • Lime wedges and fresh cilantro (for serving)

Sweet and savory coconut shrimp served with a creamy Thai curry dipping sauce. A dynamic menu addition.

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Preparation

  1. Preparing the hollandaise

    5 minutes
    • After preparing the Knorr Professional Ultimate Hollandaise, mix in the Thai green curry paste, sugar, and cilantro. Set aside for serving.

  2. Thai Curry Hollandaise

    30 minutes
    • In a small bowl, combine the coconut flakes, panko breadcrumbs, cilantro, and salt.
    • Dredge each shrimp first in the flour, then dip in the egg, and finally coat with the coconut-panko mixture.
    • In a large Dutch oven or deep fryer, heat the oil to 350°F. Fry the shrimp for 1-2 minutes, or until cooked through and golden brown, working in batches if needed.
    • Serve with fresh cilantro, lime wedges, and the prepared Thai curry hollandaise dipping sauce.
    • TIP: Use unsweetened coconut flakes for better control over the sweetness level.