Patio season is the perfect opportunity to add a coconut flavoured appetizer to the menu! So sweet and delicate in flavour; they are sure to delight. These scrumptious crispy bites are an absolute favourite and make for a wonderful shareable appetizer! We love to cram as much flavour into each bite as possible, so we use coconut oil to seal the deal!
What you will need:
- 12-14 medium/large sized raw shrimp (tails attached)
- 1/3 cup all purpose flour
- 2 large eggs; beaten
- 3/4 cup breadcrumbs
- 1 cup sweetened shredded coconut
- 1/2 teaspoon of salt
- 1/2 teaspoon of pepper
- coconut or vegetable oil
- Sweet Chili Thai Sauce (for dipping!)
Prep Time: 20 minutes ◊ Cook Time: 5-6 minutes
1.) Start by laying out 4 medium size bowls. In the first bowl place your shrimp.
2.) In your second bowl mix together flour, salt and pepper. In your third bowl beat together your eggs
3.) In your fourth bowl combine the coconut and breadcrumbs; mix thoroughly. Line your 4 bowls into an assembly line for easy preparation.
4.) To coat the shrimp, first dip into the flour, then dip into the eggs (shaking lose any excess drips) and finally lay into the coconut mix, lightly patting the mixture onto the shrimp so it adheres nicely. Set aside onto a plate while you finish coating all shrimp.
5.) Heat a large frying pan to medium-high heat, coating the pan in a healthy amount of coconut oil. You will need to cook your shrimp in batches as to not crowd the pan. Cook each batch of shrimp for 2-3 minutes per side. Adding more coconut oil with each new batch.
6.) Serve and Enjoy! We love to serve our coconut shrimp with Sweet Chili Thai Sauce.