Peruvian Coconut Shrimp with Honey Sauce
The coconut gives this dish a tropical touch, while the panko helps to create an attractive golden crust. Use the largest shrimp you can find.
Serves: 5Hands-on: 30 minutesTotal: 30 minutesDifficulty: Medium
- 10 extra-large shrimp
- 1⁄2 tsp. salt
- 1⁄4 tsp. black pepper
- 1⁄2 cup all-purpose flour
- 2 eggs, lightly beaten
- 1 cup panko
- 1⁄2 cup grated coconut
- 1 1⁄2 cups vegetable oil
- 1⁄2 cup vinegar
- 2 Tbsp. honey
- 2 cups fish stock
- 2 Tbsp. cold unsalted butter
- Clean and peel the shrimp, leaving the tails intact. Season with salt and pepper and toss with the flour in a shallow bowl.
- Dip the flour-coated shrimp in the beaten eggs. In another bowl, combine panko and grated coconut. Roll the shrimp over this mixture to cover completely.
- In a frying pan, heat the oil over high heat and deep-fry the shrimp until golden, about 5 minutes. Drain on paper towels.
- In a small saucepan, bring the vinegar to a boil over high heat, and boil for 4 minutes. Add honey and stock. Boil until it has reduced by half. Reduce heat to low and add butter cut in pieces. Stir constantly until butter melts.
- Serve the shrimp with the honey sauce on the side for dipping.