It's super easy to learn how to make coconut shrimp, and this is a recipe you'll have a hard time screwing up. I used Malibu Rum for this dish since it's a little sweeter than other kinds of liquor. I like my coconut shrimp more on the side of uber dulce, and, well, it's a little easier to do the "some for the dish, some for me" thing if you can actually stomach the taste of the booze! I also used rice bran oil for the actual frying, with a splash of sesame oil thrown in. It was divine.
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Author Jaden Hair
1/4cupunsweetened shredded coconut
1tablespoonhigh-heat cooking oil
1poundraw tail-on shrimpdeveined and patted dry
4wholegreen onionscut into 2-inch lengths
1tablespoonfinely minced garlic
3tablespoonscognac(brandy or rum make good substitutes)
1generous pinchof salt
1/4teaspoonsugar(omit if you are using sweetened coconut)
In a wok or frying pan over medium heat, add the coconut and toast until golden brown. This should only take about 3 to 4 minutes. Take care not to burn the coconut! Once the coconut is toasted, immediately remove to a plate to cool.
Wipe the wok or pan dry and set over high heat. When a bead of water instantly sizzles and evaporated upon contact, add the oil and swirl to coat.
Add the shrimp to the wok, keeping them in a single layer. Fry for 1 minute, flip and fry an additional minute until almost cooked through. Remove from wok, keeping as much oil in the wok as possible.
Turn the heat to medium, add the butter and, once the butter starts bubbling, add the green onion and garlic. Fry until fragrant, about 30 seconds.
Pour in the cognac and add the salt and optional sugar. Stir and return shrimp to wok. Let the whole thing bubble and thicken just a bit - the sauce should lightly coat the shrimp.
Remove from heat, sprinkle in the toasted coconut and toss well!