Easy Jumbo Coconut Shrimp




Let’s Get Cooking!

You will need:

12 Jumbo Shrimp cleaned

1 cup of Panko Bread Crumbs

3/4 cup of shredded Coconut

2 tablespoons of Corn Starch

3 tablespoons of All-Purpose Flour

3 Eggs beaten

Pinch of Salt

Oil for frying


Pre-Heat Oil to 375F. Whisk flour, corn starch, coconut and bread crumbs together. Dip the shrimp into the egg mixture and into the coconut/four mixture. Make sure each shrimp is well coated. Shake off excess. Drop the shrimp a few at a time into the oil. Let cook 2-3 minutes until golden brown. Lay on paper towel to drain excess grease and lightly salt. For the dipping sauce: whisk 1/2 teaspoon of Red Pepper Flakes with 3 tablespoons of Orange Preserves and 1 tablespoon of Pineapple Juice. Warm slightly and serve with shrimp.


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