Easy, Crispy Coconut Shrimp
- 24 medium shrimp, fresh
- 3/4 cup flour
- 1/2 tsp garlic & herb seasoning
- 1 egg, beaten
- 1/4 tsp black pepper
- 1 cup shredded coconut
- Vegetable oil for frying
- Preheat oil in a deep pan. Peel and devein the shrimp. Sprinkle shrimp evenly with seasoning blend and pepper.
- Place flour, egg and coconut in three small separate bowls. Dip the shrimp first in egg, then in flour and back in egg. Roll in coconut to coat completely.
- Drop coated shrimp in hot oil, taking care not to overcrowd pan. Fry until the shrimp is opaque and the coconut is lightly browned and crispy. Serve immediately with your favorite dipping sauce.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.