How to Finish Coconut Shrimp

Part of the Video Series How to Cook Lobster, Crab, & Shrimp

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Removing shrimp from pan and cooling; learn this and more in this free online instructional cooking video about seafood taught by an expert.

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Video Transcript

How to Finish Coconut Shrimp
All right we are back to show you the coconut shrimp and we pretty much finished these guys off. So I just got a little strainer spatula sorts here. I am going to lower those on to the paper towel and the parchment paper that I got and waiting. Just want to kind of treat these little gentle so that we don't knock off the breading. When you get some residual coconut in your oil, it is really hard to avoid. Lay these guy out in a row here. Again I used Canola Oil. I tend to get better results, really nice clean product as far as that goes. You noticed that we used a combination of the coconut flakes as well as the Japanese Tanko bread crumbs. We got a nice golden color on these guys which is what we want and there is still a little bit of sizzle left in them. As soon as you lay them on the paper towel with the parchment paper, it will pull the residual oil off there and we are going to let these guys cool before eating. They are a little hot and that coconut will scald the top of your mouth if you get into them too early. So we are just going to let these sit for a minute but this is your finished product and what it needs to look like and it makes them nice and easy to dip with the skewer and a little bit easier to eat as well so enjoy those.

About the Expert

Expert: Louis Ortiz is a professional chef instructor at a culinary institute. He has been working in the culinary industry for 10 years. Read More