Golden, crispy coconut shrimp paired with japchae, a slightly sweet and savory cold Korean glass noodle dish is the perfect meal for a picnic. It's refreshing, light, and the flavors compliment each other perfectly. Minimal ingredients needed for this colossal shrimp dish!
Brought to you by @c.health.and.wellness
Ingredients:
- Coconut Shrimp:
- 1 lb Legal Sea Foods Online Shop’s Colossal Raw Shrimp
- 1/3 cup all purpose flour
- 2 large eggs beaten
- 1 /2 teaspoon smoked paprika, black pepper, and sea salt
- 1 cup shredded coconut
- 3/4 cup panko
- 3-4 tbsp avocado oil or butter
- Japchae:
- 14oz noodles (for this recipe, shirataki noodles were used, but you can use glass sweet potato noodles)
- 3 tablespoons coconut aminos
- 3 tablespoons tamari
- 2 tablespoons toasted sesame oil
- 1/2 cup red cabbage
- 1 large carrot
- 3-4 shiitake mushrooms
- 2 tablespoons minced garlic
- 1/2 cup scallions
- 1/ 4 cup pickled ginger
- 1/ 4 teaspoon black pepper
- toasted sesame seeds (optional)
Instructions:
- Thaw out your shrimp and pat dry any excess moisture.
- Rinse your shirataki noodles, and Place shirataki noodles on a medium high heat pan with no oil to cook out any extra moisture for about 7 minutes. Add all other ingredients and set aside.
- Combine flour and seasonings in one bowl. Beat the eggs in a separate bowl. Combine panko and shredded coconut in a third bowl.
- Dip the shrimp into flour, eggs, and coconut mixture.
- Heat a pan on medium heat and place 7-8 shrimps on the pan. Do not overcrowd.
- Flip them after 2 minutes, and cook shrimp for addition 2 minutes. If you prefer a crispy exterior and darker, cook for 2 minutes 30 seconds on each side. Enjoy!
Helpful tips:
- You can add baking soda and salt to give the shrimp a crisper, snappier texture and rinse before dipping in coconut, panko, flour, and egg.
- Pat dry shrimp to help them get crispy.
- If you want more flavor, brine your shrimp in salt, sweetener and water.
- Use shredded coconut for even coating.
