Restaurants›North and South Seafood & Smokehouse›Shrimp - Coconut Recipe

Shrimp - Coconut Recipe

Inspired by North and South Seafood & Smokehouse
Time30m
Serves4

tropical rum, coconut breading

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Shrimp Ingredients

Method

Cooking Directions

1

Prepare the Shrimp

In a bowl, mix the peeled and deveined shrimp with the rum, salt, and black pepper. Allow it to marinate for about 15 minutes.

2

Set Up Breading Station

In one bowl, place the coconut flour. In another bowl, beat the eggs. In a third bowl, combine the shredded coconut with a pinch of salt.

3

Bread the Shrimp

Take each marinated shrimp and first coat it in the coconut flour, then dip it in the beaten eggs, and finally coat it with the shredded coconut. Ensure each shrimp is well coated.

4

Fry the Shrimp

In a large skillet, heat the vegetable oil over medium heat. Once hot, carefully add the breaded shrimp in batches. Fry until golden brown, about 2-3 minutes per side.

5

Drain and Serve

Remove the shrimp from the skillet and place them on paper towels to drain excess oil. Serve warm with your favorite dipping sauce.