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This is one of my favorite ways to cook shrimp. Not only is it ridiculously simple to make but it’s a real treat. The sweetened coconut forms a crispy, crunch crust on the outside while the shrimp stays juicy and succulent on the inside. This is often served with a spicy dip but I just love it by itself. Enjoy!
1 lb large shrimp
Juice of ½ lime
¼ tsp salt
¼ tsp black pepper
1 egg, beaten
½ cup flour
1 cup panko bread crumbs
1 cup sweetened coconut flakes
Oil for frying
Place shrimp in bowl with the juice of ½ of lime and allow to sit for just a minute; rinse. Next add salt and pepper to shrimp and mix well. Set up 3 shallow bowls; one with the flour, one with the beaten egg and in the last bowl mix the panko bread crumbs and sweetened coconut flakes together. Toss shrimp in flour to coat; shake off the excess flour. Next dip the shrimp in the egg then dip it in breadcrumb mixture, pressing gently to ensure it sticks; shake off excess. Repeat until all the shrimp is coated.
In a heavy bottom frying pan over medium fire, add enough oil so it’s approximately 1 inch deep. How much oil you use will depend on the size of your skillet. When the oil is hot add shrimp and fry until the edges are golden brown(about 2-3 minutes), then flip and fry for an additional minute. The shrimp will cook quickly so do not step away. Using a slotted spoon, remove the shrimp from the oil and place on a plate lined with paper towel. Repeat until all of the shrimp is cooked. This is best served warm.
Gosh these look so fantastic! I love how golden brown and crunchy they are!
Please send me more recipe…
Jehan, you and your recipes have turned me into the best cook. My man loves all my dishes. Thank you. You are my little secret to him, but I give you all the credit to others. Thank you
I need some Caribbean Appetizer recipes, for an Around the World Party this weekend.
Bonnie please my recipe page under appetizer.