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Coconut Shrimp Recipe

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This recipe for Coconut Shrimp is from Feldberg Family Favorites, 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:  
Vegetable oil, for frying
1/2 cup cornstarch
1/2 cup all-purpose flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 large eggs
1 cup shredded sweetened coconut flakes
1 cup panko breadcrumbs
1 1/2 pounds peeled and deveined jumbo shrimp,
butterflied (about 36)
Lime wedges, for garnish
Directions:
Directions:
Heat about 1/2 inch of vegetable oil in a nonstick skillet over medium heat to 350 degrees F.

Combine the cornstarch, flour, salt, and pepper
in a bowl. Beat the eggs and 1/2 cup water in a second bowl. In a third bowl, combine the coconut flakes and breadcrumbs.

Bread the shrimp by dipping them first in the flour mixture and shaking off any excess, then in the egg wash and finally in the coconut breadcrumbs, pressing to make sure each shrimp has an even coating.

Fry the shrimp in the oil in batches of 3 to 12
until golden and crispy, approximately 2 minutes per side. Drain on a paper towel-lined plate.

Arrange on a platter and serve immediately
alongside your favorite dipping sauce. Garnish with lime wedges.
Number Of Servings:
Number Of Servings:
8

 

 

 

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