Coconut shrimp
Ingredients
- 1 pound shrimp large peeled and deveined
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 eggs beaten
- 1 cup shredded coconut
- Vegetable oil for frying
Instructions
- In a mixing bowl, combine the flour, salt, black pepper, and paprika. Mix well.
- Dip each shrimp into the beaten eggs, ensuring it’s fully coated.
- Next, roll the shrimp in the shredded coconut, making sure it’s evenly covered.
- Heat vegetable oil in a deep frying pan or pot to about 350°F (175°C).
- Carefully place the coated shrimp into the hot oil, frying them in batches to avoid overcrowding the pan.
- Fry the shrimp for approximately 2-3 minutes per side, or until they turn golden brown and crispy.
- Once cooked, remove the shrimp from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- Repeat the frying process with the remaining shrimp.
- Once all the shrimp are cooked, serve them warm as an appetizer with a dipping sauce of your choice, such as sweet chili sauce or a tangy mango salsa.
- Enjoy your homemade coconut shrimp! If you have any other questions or need further assistance, feel free to ask.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.



