These coconut shrimps are a luxury for me. I don’t see indulging myself with it all the time, but whenever I do, I will make the most of it. This is one of the best shrimp recipes that I have ever tried in my entire life. You don’t want to miss this!
Our friend over at the Sweet Tea Sweetie has this to say about this recipe:
“One of my favorite beachside bar food options is coconut shrimp. It’s definitely not the healthiest, but it is so yummy!”
Sometimes you need to indulge yourself with what’s sinful than what’s healthy. It’s the reason why we’re taking care of our health so that we can indulge in such a yummy treat once in a while. Not that you have to listen to me, but these shrimps are worth it.
Ingredients
1/2 cup Gold Medal flour
1/2 teaspoon Morton salt
1/2 teaspoon McCormick pepper
1/4 teaspoon Clabber Girl baking powder
2 large Eggland’s eggs, beaten
1 cup Great Value sweetened shredded coconut
1/2 cup bread or panko crumbs
1 pound raw large shrimp, peeled and deveined with tails attached
Cooking oil (use your favorite: vegetable, coconut, or peanut)
Instructions
Cover the bottom of a frying pan with oil.
Bring to 325 degrees.
Mix together flour, salt, pepper, baking powder and eggs in a medium bowl.
In a separate bowl, stir together bread (or panko) crumbs with the coconut.
Holding by the tail, dip the shrimp in the batter bowl first.
Then roll in the coconut mixture.
Drop into the hot oil and fry for about two minutes.
Flip the shrimp and fry on the other side for another two minutes.
Remove when crispy & golden.
Serve hot.
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Quick Tip: Be sure to not put in too much oil. Unless you have a deep fryer, you want to make sure that the oil just covers the bottom of your frying pan. Your shrimp should not end up fully submerged in the oil. It will leave you with super greasy, inedible shrimp.
Thanks again to Sweet Tea Sweetie for this amazing recipe.
