Coconut Shrimp With Diablo

Serves: 4

Ingredients:

  • 1 cup all-purpose flour or whole wheat flour
  • 1 teaspoon garlic powder
  • 3/4 teaspoon salt
  • 3 large eggs, beaten
  • 1 cup Panko bread crumbs
  • 1 cup sweetened shredded coconut
  • 1 pound raw large peeled and deveined shrimp with tails off Vegetable or coconut oil, for frying
  • Diablo Verde Creamy Cilantro Sauce, for serving

Directions:

  • Set up a work station with three bowls.
  • In the first bowl, combine flour, salt and garlic powder.
  • In the second bowl, add the three eggs.
  • In the third bowl, combine the Panko bread crumbs and coconut.
  • Dredge one shrimp at a time in the flour mixture, shaking off the excess.
  • Dip the shrimp into the eggs, then dredge in the Panko/coconut mixture, thoroughly coating the shrimp.
  • Add oil (about 1 inch deep) to a large skillet and heat over medium-high heat.
  • Fry shrimp in small batches, about 2-3 minutes per side, until golden brown.
  • Transfer to a plate lined with paper towels.
  • Transfer to a serving platter and serve Diablo Verde in a separate bowl as a dipping sauce. 
Photo by Traci Bourque Johannson
Download Recipe Here
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