A great summertime entrée, this coconut-breaded shrimp is one of our favorite things to cook on a beach vacation for the family. Pairs well with cocktail sauce or any kind of fruity dipping sauce.
Coconut Shrimp (Yields 4 servings)
Ingredients:
1.5 lb shrimp; peeled, deveined, and butterflied
1 cup panko bread crumbs
1 cup sweetened shredded coconut
4 large eggs
Salt and black pepper
1 cup all-purpose flour
1/2 tbsp onion powder
1/2 tbsp garlic powder
Directions:
1) Prepare oil for deep-frying, preheat to 350℉ (175℃)
2) In a bowl, combine panko and coconut.
3) In a second bowl, beat eggs and season with salt and pepper.
4) In a third bowl, combine flour, onion powder, and garlic powder.
5) Dredge shrimp first in flour, then egg, then panko.
6) Deep fry in batches, 2-3 minutes each or until golden brown.