Coconut Shrimp

Coconut Shrimp

This Coconut Shrimp recipe makes a great appetizer or party food, and it’s easier to make than you might think!

 #Coconut #Shrimp

• Author: Brandie Valenzuela
• Category: Appetizer
• Cuisine: American

Ingredients

• 1 pound extra-large shrimp (about 15, peeled and de-veined)
• 2 eggs
• 1/2 cup coconut flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup unsweetened coconut flakes
• 1/2 cup panko breadcrumbs
• Vegetable oil

Instructions

1. Place eggs in a shallow bowl and beat. In another shallow bowl, place coconut flour, salt and pepper together; mix to combine. Place coconut flakes and breadcrumbs in a 3rd shallow bowl and mix to combine.
2. While holding one shrimp by the tail, dust shrimp with coconut flour, and then coat with egg mixture, allowing excess egg to fall off. Finally, coat with the panko/coconut mixture, pressing gently to adhere mixture to shrimp. Place on a plate and repeat with remaining shrimp.
3. Heat 1″ of oil over medium high heat until it reaches 350 degrees F. Add a few shrimp to the hot oil and cook for about 2 minutes or so, turning them over halfway through to fry each side. Remove from hot oil when when golden brown and place shrimp on a paper towel lined plate. Continue frying remaining shrimp until all are cooked.
4. Serve immediately with your favorite dipping sauce.

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