- Beat eggs and 2 Tbsp. water together in medium bowl.
- Dredge shrimp in flour, shaking off excess. Dip shrimp into egg mixture and then coat both sides with panko, pressing panko onto shrimp.
- Pour enough oil into large, heavy pot to measure 2 inches deep; heat oil over medium heat to 350°F.
- Working in batches, deep-fry shrimp in hot oil until cooked through, about 2 minutes, turning pieces over once. Remove shrimp and drain on paper towels.
- Serve shrimp with gluten-free sweet chili sauce, if desired.
Crunchy Coconut Shrimp
Yield
3 to 4 servings
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
kikkoman products used:
ingredients
2 large eggs
1 pound extra-large raw shrimp (16-20 count), peeled and deveined, leaving tails on
⅓ cup all-purpose flour
1½ cups Kikkoman® Coconut Panko
Vegetable oil
Kikkoman® Gluten-Free Sweet Chili Sauce for dipping (optional)
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
