Van Fulton | Pedernales EC

Homemade coconut shrimp is a wonderful appetizer for any occasion. Make sure to leave the tails on when peeling the shrimp, as it will make it easier to dip the shrimp into the coatings.

1 1/4 cups shredded coconut
1/3 cup panko breadcrumbs
1/3 cup flour
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon pepper
2 eggs
1 pound raw jumbo shrimp, defrosted, peeled and deveined
Oil for frying
Chopped fresh cilantro, for garnish
Thai sweet chili sauce, for serving

1. In a shallow bowl, combine coconut and panko. In another shallow bowl, combine flour, salt, sugar and pepper. Beat eggs in a third bowl.

2. Pat shrimp dry with paper towels. Holding by the tail, dip shrimp first into the flour mixture, coating all sides. Then dip into the egg, let excess drip off and dip into the coconut mixture, pressing gently to adhere. Place coated shrimp on a baking sheet and repeat until all shrimp are coated.

3. In a heavy-bottomed pot such as a Dutch oven, add about 2 inches of oil and heat over high to 365 degrees. Use a thermometer to monitor temperature.

4. Fry shrimp in batches until golden brown, 1–2 minutes. Drain on a rack and let cool slightly before serving.

5. Garnish with cilantro, if desired. Serve with Thai sweet chili sauce for dipping.

Makes about 20 shrimps.