zmVault/coconut-shrimp.md

id, aliases, title, tags

id	aliases	title	tags
		Coconut Shrimp	type/recipe

Coconut Shrimp

Ingredients

• 1/3 cup all-purpose flour
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper
• 2 large eggs
• 3/4 cup Panko bread crumbs
• 1 cup sweetened shredded coconut
• 1 lb. raw large shrimp, peeled and deveined with tails attached
• 3-4 Tbsp. vegetable oil, coconut oil, or olive oil

Instructions

1. Set out 3 medium bowls. In the first, combine the flour, salt, and pepper. In the second, beat the eggs. In the third, combine the bread crumbs and coconut.

2. Utilizing the "wet hand, dry hand" method, coat the shrimp in the flour, then dip in the eggs, and then dredge the shrimp in the bread crumbs and coconut. Set the breaded shrimp aside on a plate as you dredge the rest.

3. Add enough oil to cover the bottom of a large skillet over medium heat. Fry the shrimp in batches of 7-8 at a time. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown.

4. Remove the fried shrimp to a plate lined with a paper towel as you fry the rest.

Notes

• Store leftover shrimp in the refrigerator for up to 3 days.