Spiced Coconut Crusted Shrimp Recipe

About this recipe

A flavorful dinner option featuring crispy shrimp coated in a spiced coconut and breadcrumb mixture. Perfect for pescatarians seeking a quick and satisfying meal.

Ingredients

• 300G Orgran Gluten Free All Purpose Rice Crumbs
• - Shana Shredded Coconut
• 200G Picard - Breaded Shrimp
• - McCormick Gourmet Organic Cayenne Pepper MCG-24431
• 1.5 Kg Best In Plain Flour 1.5 Kg
• - Ktc Vegetable Oil
• NaN Organic Golden Flaxseed Flour
• 1 Kg Coarse Sea Salt, 1Kg

Instructions

1. 1. In a shallow pan, whisk together 3 eggs, 1 1/2 tsp cayenne pepper, and 1 tsp seasoning salt until well combined.
2. 2. Place 1 cup of flour in a separate shallow pan.
3. 3. In a third shallow pan, mix 3 cups of bread crumbs with 1 cup of shredded coconut.
4. 4. Dredge 24 shrimp in the flour, ensuring they are lightly coated, and shake off any excess.
5. 5. Holding each shrimp by the tail, dip it into the egg mixture, ensuring it is fully coated.
6. 6. Roll the shrimp in the breadcrumb and coconut mixture, pressing gently to adhere the coating.
7. 7. Heat 1 cup of vegetable oil in a deep skillet over medium heat until hot. Fry the shrimp in batches for 2-3 minutes per side, or until golden brown and cooked through.
8. 8. Remove the shrimp from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve immediately.