Coconut ShrimpSeptember 22nd, 2015 0 Comments
Growing up in Florida, I gained a love for coconut shrimp. It was always a treat to go out and order them as an appetizer (and later in life for happy hour!). I FINALLY got around to making them and they were well worth the hot oil burns 😉
- 1/2 cup flour (or whole wheat)
- 1/2 tsp salt
- 1/2 tsp pepper
- 3/4 cup panko crumbs
- 1 cup shredded coconut (raw, no sugar added)
- 2 eggs, beaten
- 1 lb raw shrimp, de-veined and peeled
- Oil for cooking
Place the flour, salt and pepper in one bowl and mix well. Add the beaten eggs to another bowl and set aside. Then mix the panko crumbs and coconut well in a third bowl. Line the three bowls up and dip the shrimp in each bowl, turning to coat–starting with the flour mixture, eggs and then the coconut and panko mix. Set on a plate until you finish all of the shrimp.
In a large skillet, heat oil on medium heat. Add just a few shrimp at a time and cook for 2-3 minutes on each side until golden brown. Place cooked shrimp on a plate on top of a paper towel to absorb some of the oil.
Some great serving suggestions are with orange marmalade for dipping, or over black beans and rice with a mango salsa!
Pairing Suggestion: A crisp and fruit white such as a Sauvignon Blanc would pair well with the coconut shrimp
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I am a web designer by day and a food enthusiast by night. I'm originally from the Fort Lauderdale/Miami area but moved to the west coast (first Oregon ans now California) three years ago. Prior to that I spent two years in France and Spain. Living in Europe not only made me a much more experimental cook, but also taught me about the importance of improvising in a recipe -- because on most days I could never find all of the ingredients I needed!
I try to use fresh/seasonal market ingredients when available and I add hot peppers to pretty much everything (so watch out!). I hope you enjoy my recipes and feel free to share.
Have fun browsing and even more fun cooking!
*All recipes are my own unless otherwise noted.
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