Seafood and coconut. Two of my favorite things. And when you put them together, you get a mouthful of deliciousness. This coconut shrimp recipe is so easy to make, and oh so delicious. Let’s get cooking.
Servings: 4 · Prep time: 15 min · Cook time: 10 min · Ready in: 25 min · Skill level: Intermediate
Ingredients
- 1/2 lb of medium-sized raw shrimp (deveined, tail on)
- 2 tablespoons of fresh lime juice
- 1 teaspoon of salt
- 1 teaspoon of pepper
- 1 cup of coconut (grated)
- 1/2 cup of panko crumbs
- 1/2 cup of coconut flour
- 2 eggs
- canola oil (for frying)
Method
Place the shrimp into a medium-sized mixing bowl; add in the lime juice, salt, and pepper. Set the shrimp to the side.
In a separate bowl, whisk the eggs and set them aside.
Get two small bowls and place the coconut and panko crumbs in one bowl and the coconut flour in the other bowl.
Now it’s time to set up the shrimp dipping assembly line. (Yes, that’s a thing.) From left to right, place the three bowls in the following order: coconut flour, eggs, coconut and Panko crumb mix.
Dip each piece of shrimp into the eggs, then dredge the shrimp in the coconut flour. Dip the shrimp into the eggs for a second time, then dip the shrimp into the coconut and Panko crumb mix. Set the shrimp aside on a plate or a piece of wax paper.
Repeat this process until each piece of shrimp has been coated in egg, flour, coconut flakes and Panko crumbs.
In a large non-stick skillet, heat the canola oil to a medium heat. Place the shrimp into the skillet, but be sure to leave enough room so that the pieces do not touch each other.
Fry the shrimp for about two minutes per side and then place the shrimp on a paper towel lined plate. This will help absorb some of the excess oil.
Put the shrimp onto a serving plate and serve with a side of mango habanero dipping sauce.
