Casey 2 Cook

Casey’s Coconut Shrimp – Recipe Corner

These shrimp will make your day!

Salty, sweet, crunchy.. they are amazing!

Casey’s Coconut Shrimp – 
1lb of 16/20 shrimp
1 can of coconut milk
1 cup of Panko
1 cup of unsweetened coconut flake
1 cup of flour
1 teaspoon of salt
1 teaspoon of pepper
2 eggs
1 tablespoon of sweetened coconut flakes to garnish
Vegetable oil to pan fry

*If you’re using frozen shrimp, defrost them

1. In a bowl large enough to fit your shrimp, put them in it along with the can of coconut milk. Cover and refrigerate for up to 2 hours.
2. Drain your shrimp. In a shallow bowl put your flour, salt and pepper. In another your egg and scramble, and in the last your Panko and unsweetened coconut flakes. (If you want you can pulse in the food processor once or twice to combine and make it a bit more fine of a mix) begin your breading. Flour, eggs then Panko mix.
3. Heat your oil over medium high heat, enough oil to cover to at least the middle of the shrimp. Fry your shrimp until golden brown, remove and let them drain on a paper towel to remove excess oil.
4. Sprinkle with sweetened coconut and serve with sweet chili sauce (optional, you can buy it in the supermarket! Delicious..)

You may want to make extra, because these are going to FLY off the table!


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