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Coconut Shrimp-1

This is one of my favorite ways to cook shrimp. Not only is it ridiculously simple to make but it’s a real treat. The sweetened coconut forms a crispy, crunch crust on the outside while the shrimp stays juicy and succulent on the inside. Coconut Shrimp-1-7This is often served with a spicy dip but I just love it by itself. Enjoy!

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Coconut Shrimp

1 lb large shrimp
Juice of ½ lime
¼ tsp salt
¼ tsp black pepper
1 egg, beaten
½ cup flour
1 cup panko bread crumbs
1 cup sweetened coconut flakes
Oil for frying
Place shrimp in bowl with the juice of ½ of lime and allow to sit for just a minute; rinse. Next add salt and pepper to shrimp and mix well. Set up 3 shallow bowls; one with the flour, one with the beaten egg and in the last bowl mix the panko bread crumbs and sweetened coconut flakes together. Toss shrimp in flour to coat; shake off the excess flour. Next dip the shrimp in the egg then dip it in breadcrumb mixture, pressing gently to ensure it sticks; shake off excess. Repeat until all the shrimp is coated.

In a heavy bottom frying pan over medium fire, add enough oil so it’s approximately 1 inch deep. How much oil you use will depend on the size of your skillet. When the oil is hot add shrimp and fry until the edges are golden brown(about 2-3 minutes), then flip and fry for an additional minute. The shrimp will cook quickly so do not step away. Using a slotted spoon, remove the shrimp from the oil and place on a plate lined with paper towel. Repeat until all of the shrimp is cooked. This is best served warm.