Coconut Shrimp
Coconut Shrimp
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time” 30 minutes
Serves: 4
1 pound raw large shrimp, peeled and deveined with tails attached
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup sweetened or unsweetened shredded coconut
1 cup Panko bread crumbs
Chopped fresh parsley, for garnish, if desired
If using frozen shrimp, thaw according to package directions.
Season the shrimp with the salt and pepper.
Set up a dredging station with 3 shallow bowls. In the first, add the flour. In the second, beat 2 eggs. In the third, combine the coconut flour and Panko bread crumbs.
Dredge the shrimp in the flour, then dip it into the egg, and then dip it in the coconut and breadcrumb mixture, pressing the mixture with your hands onto the shrimp. Place on a plate and repeat with remaining shrimp.
Heat oil in a large skillet over medium high heat. Fry 6 - 7 shrimp at a time so you don’t overcrowd them. Fry for 2 minutes on each side until golden brown.
Transfer to a plate lined with a paper towel. Garnish with parsley, if desired.
Serve with your favorite dipping sauce
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