Coconut Shrimp

Beverley Williams

By
@Beverley1991

I like mine with orange or pineapple dipping sauce.


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Rating:

Comments:

Serves:

6

Prep:

20 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

1 lb
large, raw shrimp, peeled, deveined with tails left on
1/3 c
all purpose flour
salt and pepper to taste
2 large
eggs, beaten
3/4 c
panko bread crumbs
1 c
sweetened, shredded coconut
coconut oil

Directions Step-By-Step

1
In first bowl, combine flour, saly and pepper.
2
In second bowl, beat the eggs.
3
In third bowl, combine panko crumbs and coconut.
4
Dip each shrimp into the flour, then the egg and then dredge in the panko mixture to coat well. You may need to gently press the coconut to the shrimp to get it to stick. After coating set the shrimp on a plate while dipping the next shrimp.
5
Add enough oil to cover the bottom of a large skillet on medium heat. Fry the coconut shrimp in batches - do not crowd them in the pan. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown.
6
After frying, drain on a paper towel lined plate. Serve with your favorite dipping sauce.

About this Recipe

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: Asian