Cookin' Outdoors with Johnny Nix                                
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Coconut Shrimp

Ingredients

  • 2 cups vegetable oil
  • 1 cup Panko bread crumbs
  • 1 cup unsweetened shredded coconut
  • 1 pound medium shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • Sweet chili sauce, for serving

 

 

Instructions

  • Heat vegetable oil in a large skillet or Dutch oven over medium high heat.
  • In a large bowl, combine Panko bread crumbs and shredded coconut; set aside.
  • Season shrimp with salt and pepper, to taste. Working one at a time, dredge shrimp in the flour, dip into the eggs, then dredge in the coconut mixture, pressing to coat.
  • Working in batches, add shrimp to the Dutch oven and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
  • Serve immediately with sweet chili sauce, if desired.