Crispy Coconut and Panko Shrimp (Prawns)

Name: Crispy Coconut and Panko Shrimp (Prawns)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Argentine
Ingredients: 200 g shrimp (prawns), peeled and cleaned; 2 eggs; 150 g panko; 150 g desiccated coconut; All-purpose flour (plain flour), as needed, for the first coating; Oil for frying, as needed; Salt and freshly ground black pepper, to taste; 4 round zucchini (courgettes), for the side dish; 200 g button mushrooms, for the side dish; Olive oil, as needed, for the side dish

⏱ 30 min in total🔪 15 min prep🍳 15 min cooking🍽 2 portiesEasy

Shrimp (prawns) in a coating of panko and desiccated coconut — two textures that together stay crisper than either alone — with zucchini (courgette) and mushrooms from the wok alongside. Ready in 30 minutes.

Panko cannot be replaced here by ordinary breadcrumbs. It is a coarser, airier flake that takes up less fat and therefore stays crisp instead of going soft. It is in the Asian aisle of any larger supermarket.

And the shrimp need two to three minutes, no more: fried longer they turn rubbery, and then the coating would be the best part of the dish.

Ingredients

Measurements

🍽 2 servings

200 g shrimp (prawns), peeled and cleaned
2 eggs
150 g panko
150 g desiccated coconut
All-purpose flour (plain flour), as needed, for the first coating
Oil for frying, as needed
Salt and freshly ground black pepper, to taste
4 round zucchini (courgettes), for the side dish
200 g button mushrooms, for the side dish
Olive oil, as needed, for the side dish

Method

1
The coating station: set out three bowls in a row. In the first, flour; in the second, the two eggs lightly beaten and seasoned; and in the third, the panko mixed well with the desiccated coconut.
2
Coating technique: pass the cleaned shrimp first through the flour, shaking off the excess, then through the beaten egg, and finally coat them generously in the panko and coconut mixture, pressing gently so it sticks.
3
Skewering and a short fry: thread the coated shrimp onto wooden skewers. Fry them in plenty of hot oil, around 170-180 °C, for 2 to 3 minutes, until the coating is golden and crisp. Lift them out and drain on kitchen paper.
4
Preparing the vegetables: for the side dish, peel the round zucchini lightly and cut each into six wedges. Clean the mushrooms and quarter them.
5
In the wok: heat a wok or large pan with a thread of olive oil and fry the zucchini wedges. When they are just coloured but still firm, add the quartered mushrooms.
6
Carry on cooking the side dish over medium heat for another 5 minutes. Season and take the hot vegetables to the table to go straight alongside the crisp shrimp skewers.