Coconut Shrimp Recipe
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Yield:
4 to 6 appetizer servings
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Total Time:
21 mins
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Prep Time:
15 mins
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Cook Time:
6 mins
Ingredients
- 3 cups Mazola® Corn Oil
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 eggs, lightly beaten
- 1 cup unsweetened, shredded coconut
- 2 cups panko bread crumbs, divided
- 1 pound large (16 to 20 count) raw shrimp, peeled and deveined
Instructions
- Step 1) Heat oil to 350°F in a deep fryer or large deep-sided frying pan.
- Step 2) Stir flour and salt together in a deep sided bowl. Whisk eggs in a second bowl. Combine coconut with panko in a third bowl.
- Step 3) Pat shrimp dry and dredge in flour shaking off excess. Dip floured shrimp into egg then dip into coconut crumbs pressing to coat thoroughly.
- Step 4) Fry in two batches (do not overcrowd) 2 to 3 minutes per batch or until golden brown and cooked through. Drain on paper towels and serve immediately.
- Serving Suggestion: Pour some prepared mango pineapple chutney into a small bowl and use as a dipping sauce.
