Coconut Shrimp

Coconut Shrimp
Coconut Shrimp

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup flour

  • 2

    eggs, lightly beated

  • 1/2

    cups unsweetened coconut, finely ground

  • 1/2

    cup panko breadcrumbs

  • 1

    tsp. curry powder

  • 2

    lbs. large shrimp, peeled and deveined, tails on

  • 2

    cups vegetable oil, for frying

Directions

In a shallow dish combine flour with salt and pepper to taste. Place beaten eggs in a second dish. In a third dish combine coconut, panko and curry powder. Coat both sides of shrimp in seasoned flour, then dip in egg, then in coconut mixture; press to coat. Set aside. Heat oil in a large skillet over medium-high heat until a deep fry thermometer to 365. Slowly place shrimp in batches in oil and fy until golden, no more than 2 minutes, turning once. Repeat with remining shrimp. With a slotted spoon, transfer shrimp to a platter lined with paper towels. Serve with horseradish cocktail sauce.

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