You’ll Love Snacking On This Crunchy Coconut Shrimp

Now that summer has faded away and the crisp, fall air has started rolling in, many of us are doing the standard thing and going straight for that pumpkin latte and and fall-spiced everything. But there are a few people out there who refuse to accept this seasonal transition, and they want to keep the taste and feel of those summer days long after stores begin sporting their Christmas decor.

So, while we always encourage people to accept life as it comes and to be present in the now, we totally understand that summer flavors are pretty hard to beat. That’s why we want to share our recipe for coconut shrimp with you. Grab the following and meet us for some caribbean cooking!

What You’ll Need:

  • ½ cup flour
  • 2 eggs, beaten
  • ¾ cups panko breadcrumbs
  • 1 cup shredded coconut
  • 1 lb jumbo shrimp
  • Vegetable oil, for frying
  • Thai chili sauce, for dipping15These come together in the time it takes to say Aloha. Just grab three small bowl. In the first, put your flour, the next, your two beaten eggs, and in the last, your panko and coconut mixture. Using the tried and true assembly-line method, dip your shrimp into the bowl, in that order, until each one is fully coated.In a large frying pan, heat up your oil so that it bubbles when splashed with water.

    Carefully cook your shrimp 3 or 4 at a time, giving them the space to cook evenly. Flip mid-way and allow them to brown on both sides.

    Serve these warm with your thai chili sauce for dipping, and if you really miss the summer, we recommend munching on these while you sip on a nice frozen Pina Colada!



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