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:
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!
