double crunch coconut shrimp
the love child of red lobster & thailand
It’s 1999—you’re blasting I Want It That Way by the Backstreet Boys from your new CD*,
still reeling from last night’s mind-bending experience watching The Matrix. As you sing along, one thought lingers: you can’t wait to dig into those coconut shrimp at Red Lobster.
*CD — compact discs, youngins!
That was once my reality. Fast forward a couple of decades & coconut shrimp still happen to be one of my favorite appetizers. They’re great as-is but today’s recipe reimagines them with a Thai spin: say hello to my double crunch coconut shrimp.
This recipe takes inspiration from the traditional Goong Hom Pha,
also known as shrimp in a blanket. It’s a very simple dish featuring shrimp wrapped in a light spring roll pastry then deep-fried until golden brown. They’re crunchy, light & addictive.
To make Goong Hom Pha, you start by seasoning your shrimp; I keep things simple:
white pepper, garlic powder & msg. Oh yeah, by the way, we’re team msg all day, every day over hur — you can take your issues & grievances to HR.
Once you season the shrimp, you make a few shallow cuts on the belly so they don’t curl up. This is pretty key. You want a SKRATE shrimp. Next is a bit of shrimp origami. I’ve included a rolling diagram in the recipe instructions below but it is fairly simple.
Now at this point, you have created Goong Hom Pha but we’re adding some new layers of flavor to it.
Each of those swaddled skrimps are coated in egg wash then a panko-coconut coating.
For a double crunch, you repeat that process. I know some of y’all hate to pull out that oil & skillet for a deep-fried recipe but let me tell you: this is the one. The golden brown hue & earth-shattering crunch can only be obtained that way. However, I do include baking & air frying instructions — because I am a man for the people.
If desired, sprinkle with a bit of flaky salt & serve hot with your favorite brand of sweet chili sauce. Red Lobster would pair its coconut shrimp with a pina colada sauce but it wasn’t my jam.
With each bite, you’re met with a soul-satisfying crunch from the panko-coconut coating
followed by the pillowy softness of the spring roll pastry. Hidden beneath those two layers are succulent shrimp whose mild flavor is mostly at the background of the sweet chili sauce.
It is a masterpiece of a mash-up.
recipe — double crunch coconut shrimp
prep 15 mins
cook 5-20 mins
total time 20-35 mins
ingredients
3 eggs
20 jumbo shrimp, shelled + deveined with tails on
½ teaspoon msg
½ teaspoon garlic powder
¼ teaspoon white pepper
10 spring roll puff pastry sheets
2 cups panko bread crumbs
1 ¼ cups shredded coconut
vegetable oil
sweet chili sauce
instructions
Combine panko & shredded coconut in a bowl. Using scissors, cut the shredded coconut into varying sizes. This will aid in the coating. Set bowl aside. In a separate bowl, whisk eggs & set aside. Add shrimp to a bowl. Season with msg, garlic powder & white pepper. Gently toss or mix. Remove shrimp & score one at a time.
To score the shrimp, make three to four shallow slits along the inside curve of the shrimp with a paring knife. Do not cut too deep or the shrimp may break.
Place a sheet of spring roll paper on a flat surface. A corner should be facing toward you & away from you. Fold the side closest to you up toward the top. It should crease slightly below the middle of the paper. Place a shrimp on the center of the paper with the tail hanging off. Fold the left side over the shrimp followed by the top corner. Tuck the sides in & roll toward the right side. Brush a bit of egg wash on the wrapper to seal & finish rolling. Place on a plate or platter & repeat with remaining shrimp.
Pour remaining whisked eggs onto a shallow plate or dish. Dip rolled shrimp into egg then into the panko-coconut mixture. For the double crunch, repeat the process. Place on a plate or platter & repeat with remaining shrimp.
To deep fry, add oil to a deep wok or skillet over medium heat. Once the oil reaches 350ºF, gently add shrimp; do not overcrowd the pan. Fry for 3 minutes, carefully flipping halfway through.
To air fry, set the temperature & time to 350°F / 180°C for 10-12 minutes. Once preheated, add shrimp in a single layer without overcrowding. Coat with cooking spray. Flip halfway through, coat with cooking spray & cook for an additional 4-6 minutes or until golden brown.
To bake, preheat oven to 425°F / 218°C. Place shrimp rolls on a greased baking sheet. Coat rolls with cooking spray. Bake for 18 minutes, without flipping, or until lightly toasted.
Place cooked shrimp on a plate lined with a paper towel as you fry the rest. Sprinkle with flaky salt then serve with a squirt of lemon & sweet chili sauce for dipping.