Coconut Shrimp with Lilikoi Butter Sauce
Coconut Shrimp with Lilikoi Butter Sauce
“This sweet, savory, coconutty shrimp plus tangy lilikoi butter makes a great pupu that everyone will love!” - Chef Adam Kamahele, Chef de Cuisine
Ingredients
- 3 pounds Size 16/20 Shrimp
- 1 13.5 ounce can Maika'i Organic Coconut Cream
- 2 cups Panko breadcrumbs
- 2 cups Maika'i Flaked Coconut
- 2 quarts Cooking oil
- 1 box Maika'i Lilikoi Butter
- Salt & Pepper
Instructions
- Peel shrimp leaving tail on. Butterfly shrimp by cutting bottom half of moon shaped shrimp and open like the shape of a butterfly’s wings.
- Pour can of coconut cream in a bowl. Put panko and shredded coconut in a separate bowl together.
- Pat dry raw, tail-on shrimp using paper towel.
- Dip each shrimp in coconut cream and then immediately into the panko-coconut mixture.
- Place each shrimp on baking rack on a baking sheet.
- Once all shrimp is breaded, put oil in a pan and heat to 350°F.
- Place shrimp in heated oil. Fry for 4-6 minutes flipping shrimp once to fry on the other side.
- Take out of oil and let rest on wired rack till cool to the touch. Sprinkle shrimp with a little salt and pepper to taste.
- Take lilikoi butter out of jar and place in microwave safe bowl. Microwave for 30-45 seconds or until butter is melted.
- Pour butter on bottom of plate. Place coconut shrimp over butter and serve.
YOUR OWN NOTES
Tried This Recipe?
Mention @foodlandhi or tag #foodlandrecipe!