Coconut Shrimp Trio Recipe
Deep fried coconut shrimps, with served with tostones topped with guacamole...
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Ingredients
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Coconut Shrimp
Tostones
Guacamole
Method
Coconut Shrimp Preparation
- 1
Prepare the Shrimp
Peel and devein the shrimp, leaving the tails on. Pat them dry with a paper towel.
- 2
Set Up Breading Station
In one bowl, place the all-purpose flour mixed with salt and black pepper. In a second bowl, beat the eggs. In a third bowl, combine the shredded coconut and panko breadcrumbs.
- 3
Bread the Shrimp
Coat each shrimp in flour, shaking off excess, then dip in the beaten eggs, and finally roll in the coconut-panko mixture until fully coated.
- 4
Fry the Shrimp
Heat oil in a deep skillet or fryer to 350°F (175°C). Fry the breaded shrimp in batches for about 3-4 minutes, or until golden brown. Remove and drain on paper towels.
Tostones Preparation
- 5
Prepare Plantains
Peel the green plantains and cut them into 1-inch thick slices.
- 6
Fry Plantains
Heat oil in a large skillet over medium heat. Fry the plantain slices for about 3-4 minutes on each side until they are lightly golden. Remove and drain on paper towels.
- 7
Smash and Fry Again
Using a flat surface, smash each fried plantain slice to about 1/2 inch thick. Return them to the hot oil and fry again until they are crispy, about 2-3 minutes. Season with salt.