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Coconut-Crusted Shrimp in a Sandwich Maker

This dish features shrimp coated in a toasted coconut and breadcrumb mixture, cooked quickly using a sandwich maker which presses the coating onto the shrimp. The shrimp acquire a crispy exterior, while the toasted coconut adds a nutty flavor, and the dish is complemented by coconut-infused noodles that carry a subtle coconut aroma.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: fusion
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 1/2 cup shredded shredded coconut preferably toasted
  • 1 cup panko breadcrumbs
  • 1 lb large shrimp peeled and deveined
  • 2 tablespoons olive oil for coating shrimp
  • to taste salt
  • to taste pepper
  • 8 oz rice noodles cooked and drained
  • 1/2 cup coconut milk for flavoring noodles

Equipment

  • Sandwich maker
  • Baking sheet
  • Mixing bowls
  • Tongs
  • Plate

Method
 

  1. Preheat the sandwich maker without any oil, ensuring it's clean and ready.
  2. Combine toasted shredded coconut and panko breadcrumbs in a shallow dish. Season raw shrimp with salt and pepper, then toss in olive oil to lightly coat.
    1/2 cup shredded shredded coconut
  3. Dip each shrimp into the breadcrumb mixture, pressing lightly to coat evenly.
    1/2 cup shredded shredded coconut
  4. Place the coated shrimp into the sandwich maker, closing the lid gently and pressing to ensure contact with the coated sides.
    1/2 cup shredded shredded coconut
  5. Cook the shrimp in the sandwich maker for approximately 8-10 minutes, until the coconut coating is golden brown and crispy, and the shrimp are opaque and cooked through.
    1/2 cup shredded shredded coconut
  6. Meanwhile, toss cooked rice noodles with coconut milk until evenly coated and heated through.
    1/2 cup shredded shredded coconut
  7. Serve the crispy coconut shrimp atop or alongside the coconut-flavored noodles for a complete dish.
    1/2 cup shredded shredded coconut