Cooking Coconut Shrimp

Our answer

NIgella's Coconut Shrimp With Turmeric Yogurt (from AT MY TABLE) have a crisp coating that is a combination of desiccated coconut and panko breadcrumbs. Panko breadcrumbs are very light, dry Japanese breadcrumbs that give a particularly crisp coating. Our preference would be to fry the coated shrimp as if they are baked in the oven the coating could be a little dry and the time taken in the oven to brown the coating sufficiently would probably mean that the shrimp were overcooked.

It may be possible to toast the breadcrumb and coconut coating in a frying pan first, then let it cool before using it to coat the shrimp. Then cook the shrimp in a very hot oven for 5-8 minutes until the shrimp are just cooked through. However as we have not tried this method we can't guarantee the results and, as already mentioned, our preference would be to stick with the method in the recipe.