WEEKDAYS 1e|12c|p

Coconut Shrimp

Clinton Kelly
1 to 30 min

These coconut shrimp will help turn your appetite into a tropical resort. A great way to start your meal!

  • Ingredients
  • step-by-step directions
Coconut Shrimp
  • 20 Large shrimp (peeled and deveined)
  • 2 cups Desiccated coconut (unsweetened flaked)
  • 3 Eggs (lightly beaten)
  • 2 tablespoons Coconut milk
  • 1 cup Flour
  • 3 tablespoons Garlic powder
  • vegetable oil for frying
  • Preheat grill to medium high heat.
  • Blend garlic powder with flour. In a separate bowl, beat eggs with coconut milk.
  • Set up dredging station in three shallow dishes: the first with the flour mixture, the next with the egg mixture, and the third with the desiccated coconut.
  • In a large Dutch oven heat oil to 350F degrees.
  • Dredge shrimp in flour mixture and shake off excess flour. Next, dip shrimp in egg mixture and then coconut and transfer to oil.
  • Fry shrimp until they are golden brown and serve immediately. Be careful that the coconut does not burn. 
  • Serve with Mango-Orange Sauce
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