Quick and Easy Coconut Shrimp Recipe: For Valentine’s Day my daughter put in a request for coconut shrimp. After a little looking around we found this easy recipe. I always go for easy the first time around.
Let me just say that getting any kind of compliment from my 14 year old is rare. She really enjoyed these and is already talking about when I make them again.
1/3 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 large eggs (beaten)
3/4 cup Panko bread crumbs
1 cup sweetened shredded coconut
1 pound raw large shrimp (peeled and devein)
Coconut oil or vegetable oil
Directions: You will need 3 bowls.
Bowl 1: Combine flour, salt, and pepper.
Bowl 2: Beat eggs.
Bowl 3: Add Panko and coconut, mix well.
In a large skillet add enough coconut oil to cover the bottom. Keep temp on medium heat.
First dip your shrimp into the flour, then eggs, and then dredge the shrimp into the coconut mixing, pressing gently to adhere. Make sure that you get a lot of coconut on each shrimp. Set the coated shrimp aside on a plate and coat the remaining shrimp.
It is easiest if you fry the coconut shrimp in couple of batches, you don’t want to crowd the pan. Flip when they are golden brown (about 2 minutes each side.) If you like them a bit crispier fry each side for 3 minutes.
Place on paper towel when they are done to get rid of any extra oil. Plate up and serve with sweet chili sauce.
We found this recipe on Sally’s Baking Addiction.