Cambodian Style Coconut Shrimp (Airfry or Pan-fry)

Written By Angiela Eats

I was inspired by my recent trip to The Virgin Islands where I thought I would have the best coconut shrimp of my life; while the coconut shrimp were good, they were lacking that OOMPH . So, today I am teaching you how to jazz up your coconut shrimp and to easily whip them up at home in less that 30 minutes !! Im calling this recipe Cambodian style because I am introducing a few flavors that aren’t so traditional, but packs a punch and compliments the dish so well— I hope you try and enjoy !!

What you’ll need:

Servings: 20 jumbo shrimp

  • 20 jumbo shrimp (16/20 count)

  • 1 large egg

  • 2 tsps fish sauce

  • 1 tsp white pepper

  • 1 tsp honey

  • 1 T minced lemongrass

  • garlic powder

  • salt

  • 1 cup panko breadcrumbs

  • 1 cup coconut shreds

  • ultimate dipping sauce (green onions+ cilantro optional)

  • japanese mayo

  • sriracha

  • sweet chili sauce

  • Iceberg lettuce (optional for lettuce wraps)

Instructions:

1.  Prep the shrimp: Rinse, pat dry, and devein the shrimp. Score two small lines on the inside of each shrimp to prevent curling during cooking. Leave the tails on and butterfly the shrimp. Set aside.

  2. Coat the shrimp: Place shrimp in a large bowl, crack in one large egg, and mix to coat. If needed, add another egg.

3. Season the shrimp: Add fish sauce, white pepper, honey, and lemongrass to the shrimp. Mix well and set aside.

4. Prepare the coating: In a shallow dish, combine panko breadcrumbs, garlic powder, a pinch of salt, and coconut shreds. Mix well.

5. Bread the shrimp: Coat each shrimp in the panko-coconut mixture, pressing to ensure the breading sticks. Repeat for all shrimp.

6. Chill: Place the breaded shrimp in the freezer for at least 15 minutes to prevent the coconut shreds from burning while cooking.

7. Cook the shrimp:

   - Air fry:*Cook at 350°F for about 10 minutes, flipping halfway. Use parchment paper or nonstick spray if needed.

   - Pan fry: Alternatively, shallow fry in olive oil over medium-high heat for 2-3 minutes per side, until golden and cooked through.

8. Make the bang bang sauce: Mix equal parts Japanese mayo, sriracha, and sweet chili sauce.  -Second sauce (Ultimate Dipping Sauce and add chopped green onions and cilantro.)

9. Serve: Transfer the cooked shrimp to a serving dish and enjoy immediately!

Angiela Eats
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