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.
Coconut Shrimp
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- Prep Time
- Minutes
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- Cook Time
- Minutes
- Difficulty 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)
Instructions
- 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.
- Servings : 4
- Ready in : 25 Minutes
- Course : Appetizer
- Recipe Type : Appetizers
- Ingredient : Fish
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