Coconut Shrimp with Cocktail Sauce
- 1 bottle Kelchner’s Cocktail Sauce
- 3-4 cups canola oil for frying
- 1 pound raw jumbo shrimp 16-20 count, peeled and deveined
- kosher salt for seasoning shrimp
- 1 cup all-purpose flour
- ¾ teaspoon paprika
- ½ teaspoon ground white pepper or black
- 1/8 teaspoon cayenne pepper
- ¼ teaspoon table salt
- 4 large eggs
- 1½ teaspoons cold water
- 1 cup unsweetened or sweetened shredded coconut
- 1 cup panko bread crumbs
Heat oil in a deep-sided, sauté pan over medium heat until it registers 340°F on an instant-read thermometer. While the oil heats, lay the shrimp on double thick paper towels and pat the tops dry with another paper towel. Lightly season the shrimp with kosher salt. In a shallow bowl, whisk together flour, paprika, pepper, cayenne pepper and salt.
In a second shallow bowl, whisk together 2 whole eggs, 2 egg whites and water.
In a third shallow bowl, whisk together panko breadcrumbs and shredded coconut.
When the oil is ready, pick up the shrimp by the tail, dip it in the flour mixture and shake off the excess. Dredge the shrimp in the beaten eggs allowing the excess to drip off. Press the shrimp in the coconut/panko mixture so the mixture adheres. Dip the shrimp in the beaten eggs a second time and allow the excess to drip off. Once again, press the shrimp in the coconut/panko mixture and place it carefully in the hot oil.
Fry the shrimp about 1 minute, or until golden brown, on the bottom side then flip it over and fry the other side about 1 minute. It should take about 2-2½ minutes for the shrimp to be cooked through and golden brown. Set the cooked shrimp on a paper towel-lined plate and repeat until all shrimp are cooked. Immediately serve with Kelchner’s Cocktail Sauce.