Coconut Crusted Shrimp
By Sue Serves 6
Coconut is such a great natural crisper. These tender shrimp have a contrasting outer crust that makes eating them experience beyond words.
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- Salt to taste
- ½ cup flour
- 1 cup unsweetened finely shredded coconut
- 1 tablespoon red pepper flakes
- 24 large raw shrimp or prawns
- 1 egg
- 1 × water
- 1 × 2-3 tablespoons coconut oil
You may also need:
Bowl, Skillet, Spoon, Whisk
Peel the shrimp, leaving the tails on. Rinse and pat dry. In a mortar and pestle or with the back of a skillet grind the red pepper until it resembles a coarse pepper.
In a shallow bowl, mix shredded coconut, flour, salt, and the red pepper. Heat oil in a large skillet. Whisk the egg in a bowl with a little bit of water.
Dip each shrimp in the egg mixture and coat it lightly with the red pepper-coconut mixture. Fry for about two minutes on one side and another minute on the other side, or until golden brown and crispy.
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