• Preheat a pot or fryer with the vegetable oil. If you are doing this on the stove, be careful of hot oil!
  • While your oil is heating, peel, and de-vein the tiger shrimp
  • Place flour in one dish
  • In another dish, mix the plain bread crumbs, shredded coconut, salt, and pepper
  • Get a separate bowl, beat the 3 large eggs
  • Take the shrimp and dust them with flour, then dip in the eggs
  • Finally, pack the shrimp with the breadcrumb/coconut mixture
  • Once all the shrimp are coated, place them one at a time into the hot oil and cook for 3 to 5 mins
  • The coconut shrimp is done when the tail turns pink and the coating turns golden brown

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