Coconut Shrimp Recipe
Six breaded shrimp served with our housemade sweet coconut rum sauce
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Ingredients
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Shrimp
Sweet Coconut Rum Sauce
Method
Shrimp Preparation
- 1
Prepare the Shrimp
In a bowl, mix flour, salt, and pepper. In another bowl, whisk the eggs. In a third bowl, combine shredded coconut and panko breadcrumbs.
- 2
Coat the Shrimp
Dredge each shrimp first in the flour mixture, then dip into the beaten eggs, and finally coat with the coconut and breadcrumb mixture.
Frying
- 3
Heat the Oil
In a large skillet, heat oil over medium heat until it reaches 350°F (175°C).
- 4
Fry the Shrimp
Carefully add the breaded shrimp to the hot oil, frying in batches if necessary. Cook for about 2-3 minutes on each side, or until golden brown. Remove and drain on paper towels.
Sweet Coconut Rum Sauce
- 5
Make the Sauce
In a small bowl, whisk together coconut cream, rum, honey, lime juice, and a pinch of salt until smooth.
