Coconut Shrimp

Coconut shrimp makes a fabulous finger food for a party, but can be prepared as a quick dinner too.. ENJOY

 

INGREDIENTS:

  • 1/3 cup all-purpose flour (or whole wheat)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 large eggs, beaten
  • 3/4 cup Panko bread crumbs
  • 1 cup sweetened shredded coconut
  • 1 poundraw large shrimp, peeled and deveined with tails attached
  • vegetable oil or coconut oil1

 

INSTRUCTIONS:

  • Start with 3 medium bowls. Combine flour, salt, and pepper in one. Beat the eggs in the second bowl.  Combine Panko and coconut in the third bowl.
  • Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixing, pressing gently to adhere.
  • 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. I fried about 6-7 at a time. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown.
  • Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest. Serve with your favorite sweet chili sauce or an orange chili sauce.
  • Sprinkle with a little chopped cilantro (optional) and serve. Leftover coconut shrimp keeps well in the refrigerator for up to 3 days.