Coconut Shrimp
Coconut shrimp are an amazing balance of different levels of sweet flavor profiles. The sweetness of the coconut paired with the colossal shrimp are just delicious, Pair this with a spicy dipping sauce (if you can handle it) for a well rounded bite.


Coconut Shrimp
Ingredients
- 1 lb shrimp
- 1 cup flour
- 2 cups sweetened coconut flakes
- 2 eggs beaten
- 1 cup panko
- ½ tbsp all purpose seasoning
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Oil for frying
Instructions
- To your cleaned shrimp, take a knife and create a slit down the back, to butterfly your shrimp. Season with all purpose seasoning, smoked paprika, and garlic powder. Set aside.
- To a food processor or blender, pulse your coconut flakes about 4 times until theyr're fine. Add in panko and pulse 3 more times, to make sure the textures match.
- Set up your dredging stations in either 3 bowls or plates. One should be flour, the next should be your beaten eggs, and the final should be your coconut/panko mix.
- Heat your oil to 350℉ and begin dredging your shrimp. Coat shrimp in flour, followed by egg, and finished with coconut/panko mixture. Allow to rest on baking sheet while oil is heating up.
- Fry shrimp until cooked through, about 90 seconds to 2 minutes.
- Serve immediately with your favorite hot sauce or sweet chili sauce.