Deep Fried Coconut Shrimp

Deep Fried Coconut Shrimp

It is currently summer and outdoor gatherings for BBQs are in full swing. These delicious deep fried coconut shrimp make for a tasty appetizer. They can be made with different salsa dips to enjoy different flavors every time.

Shrimp deveined and with shells removed, but with tails left on.

Ingredients:

Coconut Shrimp

  • 20 Gulf Shrimp, shells removed and deveined (leave tails on)
  • 1 cup Coconut Flakes
  • 1 cup All Purpose Flour
  • 1 cup Panko Breadcrumbs
  • 2 Eggs, scrambled and seasoned with salt and black pepper
  • 1 Lime, juiced
  • Salt and Black Pepper, to taste
  • Peanut Oil

Salsa Dip

  • 1 Shallot, minced
  • 1 Avocado, diced
  • 2 Peaches, peeled and diced
  • 1/4 Italian Long Hot Pepper, chopped
  • Handful Cilantro, chopped
  • 2 Tbsp. Extra Virgin Olive Oil

Pour enough peanut oil in a deep skillet to cover an inch from the bottom of the pan. Heat over medium to high heat. The oil is ready once you put a toothpick into it and bubbles form around it. 

Place the flour on a flat dish and season with salt and black pepper. Mix together. On a separate flat dish, mix the cocnut flakes and the panko crumbs. Season with salt and black pepper and mix.

Pat each side of the shrimp into the flour, then submerge the shrimp in the egg mixture. Lastly, pat each side of the shrimp into the coconut flakes and panko breadcrumbs mix.

Place about half of the coconut shrimp into deep skillet, or as many the will fit without overcrowding. Fry for about two minutes, making sure to flip over half way through to cook evenly. Remove the fried coconut shrimp from the pan and place on a paper towel lined dish. Repeat the same steps for the rest of the coconut shrimp.

For the salsa dip, add the peaches, avocado, shallot, hot pepper, olive oil and lime juice into a bowl and season with salt and black pepper. Mix together and enjoy with the coconut shrimp. Salute and cin cin!

Deep Fried Coconut Shrimp

Deep Fried Coconut Shrimp

Pasquale Sciarappa
These delicious deep fried coconut shrimp make for a tasty appetizer. Can be made with different salsa dips to enjoy different flavors every time.
0 from 0 votes
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Course Appetizer
Cuisine American
Servings 4

Ingredients
  

Coconut Shrimp

  • 20 Gulf Shrimp shells removed and deveined (leave tails on)
  • 1 cup Coconut Flakes
  • 1 cup All Purpose Flour
  • 1 cup Panko Breadcrumbs
  • 2 Eggs scrambled and seasoned with salt and black pepper
  • 1 Lime juiced
  • Salt and Black Pepper to taste
  • Peanut Oil

Salsa Dip

  • 1 Shallot minced
  • 1 Avocado diced
  • 2 Peaches peeled and diced
  • 1/4 Italian Long Hot Pepper chopped
  • Handful Cilantro chopped
  • 2 Tbsp. Extra Virgin Olive Oil

Instructions
 

  • Pour enough peanut oil in a deep skillet to cover an inch from the bottom of the pan. Heat over medium to high heat. The oil is ready once you put a toothpick into it and bubbles form around it.
  • Place the flour on a flat dish and season with salt and black pepper. Mix together. On a separate flat dish, mix the coconut flakes and the panko crumbs. Season with salt and black pepper and mix.
  • Pat each side of the shrimp into the flour, then submerge the shrimp in the egg mixture. Lastly, pat each side of the shrimp into the coconut flakes and panko breadcrumbs mix.
  • Place about half of the coconut shrimp into deep skillet, or as many the will fit without overcrowding. Fry for about two minutes, making sure to flip over half way through to cook evenly. Remove the fried coconut shrimp from the pan and place on a paper towel lined dish. Repeat the same steps for the rest of the coconut shrimp. 
  • For the salsa dip, add all of the ingredients into a bowl and season with salt and black pepper. Mix together and enjoy with the coconut shrimp.

Video

Keyword coconut shrimp, deep fried, seafood, shrimp
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