Coconut Shrimp

• 1 pound shrimp, peeled and deveined
• 1 cup sweetened shredded coconut
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt to taste
• Vegetable oil for frying

Steps

1. 1 In a bowl, mix the coconut with garlic powder, paprika, and a pinch of salt.
2. 2 Set up three dishes: one with flour, one with beaten eggs, and one with the seasoned coconut.
3. 3 Dip each shrimp in flour, then eggs, then coat thoroughly with the coconut mixture.
4. 4 Heat oil in a skillet over medium-high heat until shimmering.
5. 5 Fry shrimp in batches until golden and crispy, about 2-3 minutes per side. Ensure shrimp reach an internal temperature of 165°F.
6. 6 Drain on paper towels and serve immediately.

Nutrition

Tips

• For extra flavor, marinate the shrimp in the beaten eggs for 15 minutes before coating.
• Use panko breadcrumbs mixed with coconut for an even crispier crust.
• If frying isn't your thing, these can be baked at 400°F for 10-12 minutes.
• Serve with a tangy mango dipping sauce for a zesty kick.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350°F to maintain crispiness.

Serving Suggestions

• Pair with a zesty lime dipping sauce.
• Serve alongside a fresh mango salsa.
• Great with a side of jasmine rice.
• Accompanied by a tropical fruit salad.

FAQ