Coconut Shrimp

So I don’t usually cook seafood, but my boyfriend loves coconut shrimp (he alwaysss orders it when we go out) and I decided to change it up and try something new.  Other than the shrimp I pretty much used ingredients I usually always have in the house, which made this pretty easy.

I was kind of unsure of what I was doing with the shrimp – I bought fresh shrimp, so I started by peeling and deveining (next time I want to try using frozen shrimp).  This took a few minutes and as I was deveining I butterflied the shrimp – I thought they would cook better this way and I think they did!

Once butterflied, I put the shrimp in a large ziplock bag that contained the flour, salt and pepper.  Putting the shrimp in the bag made it easier to fully coat them. Then they went into the egg and then into the panko and coconut mixture.  I made sure to fully submerge each shrimp into the panko and coconut – I wanted them to be fully coated before frying.

Once all shrimp were coated (I did about 6-7 at a time) it was time to fry!  I heated up the oil while I was preparing the shrimp – it may have been a little too hot when I put the first shrimp in, so make sure your oil isn’t too hot!!  I cooked on each side for 1-2 minutes each and then removed from the oil. Served with sweet chili sauce these were a perfect app!

If you like coconut shrimp I would definitely suggest trying this recipe – it was pretty quick and uncomplicated – if I could figure this out anyone can!

Ingredients

• ½ – 1 lb shrimp
• 1 cup flour
• 2 eggs
• ½ cup panko bread crumbs
• ¾ cup sweetened coconut
• 1 tsp salt
• 1 tsp pepper
• Canola Oil for frying

Directions

1. Using fresh shrimp, peel and devein, then butterfly shrimp.
2. Add flour, salt and pepper to large ziplock bag, mix eggs together in a bowl, and add panko and coconut to a separate bowl.  
3. Put all shrimp in bag with flour – make sure each is fully coated.
4. Remove shrimp from flour and dip in egg – a few at a time.
5. Remove from egg and submerge in panko/coconut mixture.  Make sure each is coated fully.
6. Add enough oil to cover the bottom of the frying pan and heat on low – make sure oil doesn’t get too hot!!
7. Once all shrimp are coated with panko/coconut (6-7 at a time) put in frying pan.
8. Cook on each side for 1-2 minutes or until crispy on each side!

Serve shrimp with sweet chili sauce!