Coconut Shrimp

Adding a crispy touch to your plump and juicy Sous Vide Shrimp

Author

James Beshada

I began my journey into Sous Vide cooking when I received an Anova for my birthday. Have gone on to start my own SV Instagram and blog. @jbsousvide I love experimenting and trying/sharing new recipes with everyone.

Prep Time: 00:15

Recipe Time: 00:30

Temperature : 130F / 54.4C

Ingredients

• 1 lb Jumbo Shrimp
• 1/2 Stick butter
• Salt to taste
• 1/3 Cup Flour
• 1/2 tsp Salt
• 1/2 tsp Pepper
• 2 Eggs Beaten
• 3/4 cuo Panko Bread Crumbs
• 1 Cup Shredded Coconut (sweetened or unsweetened depending of taste)
• Dipping Sauce of choice

Directions

1. Choose a jumbo shrimp
2. Peel and Devein your shrimp
3. Salt your shrimp generously
4. Bag your shrimp with a half stick of butter
5. Set your Anova to 130 F / 54.4 C and cook for 30 min

Finishing Steps

1. After they finish cooking. Dry your shrimp
2. Set up three stations. Combine salt, pepper and flour into one. The eggs into another. And Panko / coconut into the third.
3. Dredge shrimp into flour, egg and then Panko
4. Heat oil in a cast iron skillet
5. Fry shrimp until golden brown
6. Dry shrimp on a paper towel.
7. Enjoy with your favorite dipping sauce! Sweet Chili Sauce pictured.