Coconut Fried Shrimp (5) Recipe

Directions

1. 1

   Prepare the Shrimp

   Rinse the shrimp under cold water and pat them dry with a paper towel. Place them in a mixing bowl and season with salt, black pepper, and cayenne pepper.

2. 2

   Set Up the Breading Station

   In one shallow dish, place the coconut flour. In a second shallow dish, beat the eggs until well combined. In a third shallow dish, add the shredded coconut.

3. 3

   Bread the Shrimp

   Take each shrimp and first coat it in the coconut flour, shaking off any excess. Next, dip it into the beaten eggs, allowing any excess egg to drip off. Finally, roll the shrimp in the shredded coconut, pressing lightly to ensure it adheres. Repeat this process for all shrimp.

4. 4

   Heat the Oil

   In a large skillet or deep frying pan, heat the vegetable oil over medium heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of bread into it; if it sizzles, the oil is ready.

5. 5

   Fry the Shrimp

   Carefully place the breaded shrimp into the hot oil, frying in batches to avoid overcrowding. Fry for 2-3 minutes on each side or until golden brown and crispy. Use a slotted spoon to transfer the cooked shrimp to a paper towel-lined plate to drain any excess oil.

6. 6

   Serve

   Serve the coconut fried shrimp warm, garnished with lime wedges on the side for squeezing over the shrimp.