031 - Coconut Shrimp

Coconut-Shrimp.jpg
Coconut-Shrimp.jpg

031 - Coconut Shrimp

50.00
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Coconut Shrimp


6 - (16 - 20 ct) peel & deveined shrimp - tail on
2 eggs - beaten
1 cup flour
1 cup panko breadcrumbs
1 cup sweetened shredded coconut
1/2 cup corn starch
Salt & Pepper to taste
Canola or veggie oil for frying

Season shrimp with salt and pepper.

Combine panko, cornstarch, & coconut to make breading mixture. Toss/dredge shrimp in flour, using tail as handle submerge flesh part of shrimp into egg. Still holding tail, toss shrimp into breading mixture and then firmly press .
Preheat oil in pan to 350 - put shrimp into pan and avoid overcrowding. Cook for approx. 3 - 5 minutes until golden brown and the flesh is no longer translucent.

Put cooked shrimp onto paper towel to cool.

Serve with favorite dipping sauce

NOTE: Shrimp can be breaded & refrigerated up to one day in advance.