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Coconut Shrimp Recipe

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This recipe for Coconut Shrimp is from SHARING OUR BEST, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups panko bread crumbs
1 cup shredded coconut
4 tsps lime peel (finely grated, 2 limes)
2 tsps salt
1/2 tsp black pepper (freshly ground)
3 eggs
1 1/2 lbs shrimp (jumbo)
peanut oil (frying)
Directions:
Directions:
Line a baking sheet with parchment paper. Mix panko, coconut, lime peel, salt and pepper in a medium shallow bowl. Whisk eggs in another medium bowl to blend. Add shrimp to bowl with beaten eggs and toss to coat. Working with one shrimp at a time, coat with panko crumbs. Place shrimp on prepared baking sheet. This can be done 4 hours ahead. Cover and chill.
Pour enough peanut oil in a large skillet to a depth of 1/4 inch. Heat to medium-high temperature. Working in batches, add shrimp to skillet and cook just until golden - about 2 minutes per side. Transfer to paper towels to drain excess oil. Serve warm. This goes wonderfully with the Cilantro Chutney recipe.

*Costco frozen shrimp works beautifully - 1.5 lb. bag with 11-15 shrimp per pound. Defrost overnight in the refrigerator prior to using.

 

 

 

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