Crunchy Coconut Shrimp
Serve this sweet and crunchy coated shrimp with plum sauce or mango chutney for something a bit different.
Ingredients
- 1 ½ lbs large shrimp peeled (but keep tails on)
Coating
- 2 egg whites
- Salt and pepper
- ½ cup GF panko bread crumbs
- ¼ cup coconut flakes toasted
- 3 Tbsp coconut flour
- Oil for frying
Dipping Sauce
Instructions
- In a shallow bowl whisk together the egg whites and a bit of salt and pepper. In another dish, toss together the panko, coconut flakes and flour.
- Holding the shrimp by the tail, dip in the egg mixture, then coat in crumb mixture (pressing to adhere). Place on a baking sheet and continue to coat remaining shrimp.
- Fill a heavy pot or wok with 1-2 inches of oil and heat to about 350°F. Carefully place shrimp in (may need to do this in several batches). Once golden, flip and cook other side – total time should be about 6 minutes.
- Set to drain on a wire rack.
Notes
Toast the coconut flakes in a dry skillet until lightly golden, shaking pan often. Or bake in oven at 400°F for 5-10 minutes until golden.
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