Coconut Shrimp Recipe
16/20 count shrimp, fried golden brown, served with fresh strawberry basil salsa or mango salsa.
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Ingredients
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Shrimp
Strawberry Basil Salsa
Method
Preparation of Shrimp
- 1
Clean and Season the Shrimp
Peel and devein the large shrimp, leaving the tails on. Rinse them under cold water and pat dry with paper towels. Season the shrimp with salt and black pepper.
- 2
- 3
Bread the Shrimp
Dredge each shrimp in flour, shaking off the excess. Dip it into the beaten eggs, letting the excess drip off, and then coat it thoroughly with shredded coconut. Set aside on a plate.
Frying the Shrimp
- 4
Heat the Oil
In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry the Shrimp
Carefully add the breaded shrimp to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 2-3 minutes on each side or until golden brown and crispy. Remove from the oil and drain on paper towels.
Preparation of Strawberry Basil Salsa
- 6
Combine Ingredients
In a medium bowl, combine the diced strawberries, chopped basil leaves, finely chopped red onion, lime juice, and salt. Gently toss to combine all the ingredients.
- 7
Chill Salsa
Let the salsa sit for at least 15 minutes to allow the flavors to meld. Serve chilled with the coconut shrimp.
