Gambas Al Coco Recipe
Panko coconut breaded jumbo shrimp smothered with sweet and spicy Jamaica flower sauce served with mango-jicama guacamole and white rice.
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Ingredients
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Gambas al Coco
Method
Preparation
- 1
Prepare the Shrimp
In a bowl, season the jumbo shrimp with salt and black pepper. Set aside.
- 2
Set Up Breading Stations
Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs and shredded coconut.
- 3
Bread the Shrimp
Dredge each shrimp in flour, then dip into the beaten eggs, and finally coat with the panko-coconut mixture. Place on a baking sheet.
- 4
Cook the Shrimp
Heat oil in a large skillet over medium-high heat. Fry the breaded shrimp in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
- 5
- 6
