Coconut Shrimp

 
 
 

If you love seafood, don't miss out on this recipe from Nicole ( @beachgirlgrills) . This Florida girl loves all things tropical, including coconut shrimp.

Enhance your culinary talent with Nativo Spices.


Ingredients:

  • Spice The Sea

  • Oil for frying

  • 1 lbs colossal shrimp, peeled and deveined, tails on

  • 1/2 cup AP flour

  • 1 cup unseasoned panko bread crumbs

  • 1 cup unsweetened coconut

  • 2 eggs

  • 1 tsp scotch bonnet or habanero Caribbean style hot sauce

  • 1 tsp lime zest

  • 1/2 tsp fine sea salt

  • 1/8 tsp ginger powder

  • 1/8 tsp allspice

  • Lime wedges and dipping sauce for serving

  • Flaky sea salt for finishing


Method:

  • Pat shrimp dry.

  • Mix together the seasonings and season both sides of the shrimp.

  • Create your 3 part breading station.

  • Add the flour and lime zest to one bowl. Whisk the eggs with the hot sauce in another.

  • In the 3rd mix together the panko and coconut.

  • Dip the shrimp into the flour, shaking off excess.

  • Dip into the eggs.

  • Finally dip into the panko/coconut, making sure to press down.

  • You can chill the breaded shrimp until ready to use.

  • Heat oil in a large skillet to 350 over medium heat.

  • Working in batches, careful not to over crowd, gently add shrimp to hot oil.

  • Allow them to fry until golden, flipping once, approximately 2-3 minutes.

  • Remove to a paper towel lined cooling rack and finish with a sprinkle of flaky sea salt.

  • Serve with dipping sauce and lime.

¡SERVE AND ENJOY!

 
Spice the Sea
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