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October 7, 2014

Fried & Coconut Shrimp



The idea of coconut fried shrimp was not that exciting to me until I tasted these fresh out of the fryer. Sweet, crunchy and honestly don’t even need a dipping sauce!


1 1/2 lbs shelled, butterflied and deveined raw shrimp (jumbo)
1 cup flour
1 tsp salt
1/2 tsp garlic powder
1 tbsp Tony’s Cajun Spice
1/2 tsp black pepper
1 cup Panko breadcrumbs
1 cup shredded coconut
2 eggs
2 cups buttermilk

canola oil for frying


Lightly season shrimp with salt. mix flour and other seasonings a a flat plate or pie plan. Mix the edges and buttermilk in a medium sized bowl. Combine Panko and coconut in a flat plate or pie pan. Dredge raw shrimp in the flour mixture (shake off excess). Dip them in the buttermilk egg mixture, then dredge them in the Panko-coconut mixture. Place breaded shrimp on a cookie sheet lined with parchment or wax paper and refrigerate until ready to fry. (this will keep the breading from getting soggy and adheres it to the shrimp better.

Deep fry in an iron skillet or deep fryer set to 350 degrees. Fry about 1/5- 2 minutes or until golden brown (turning once). Drain on paper towels and serve with Mango Salsa.



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