Coconut Shrimp (90 Count) Recipe
Served with sweet mustard on the side
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Ingredients
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Coconut Shrimp Ingredients
Method
Coconut Shrimp Preparation
- 1
Prepare the Breading Stations
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of shredded coconut, panko breadcrumbs, salt, and pepper.
- 2
Bread the Shrimp
Dredge each shrimp first in the flour, then dip in the beaten eggs, and finally coat with the coconut-panko mixture. Ensure each shrimp is well-coated.
- 3
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry the Shrimp
Carefully place the breaded shrimp in the hot oil in batches, frying for about 2-3 minutes on each side or until golden brown and cooked through. Avoid overcrowding the pan.
- 5
Drain and Serve
Remove the shrimp from the oil and place them on a plate lined with paper towels to drain excess oil. Serve hot with sweet mustard sauce on the side.