I love coconut and always have a glass jar in my pantry filled with it to top smoothies, oatmeal, or desserts. Recently, I saw my jar and started thinking about other dishes I could make with my coconut shreds. That’s when I saw the frozen bag of shrimp and knew exactly what to do. Coconut Shrimp is a classic dish and easy to make.
When I am cooking and creating recipes I try to use things I already have in my kitchen to not only save money but to make things easier and more practical. The shrimp deep fried in the coconut shreds gives a texture to the dish that makes me coming back for more. It’s delicious with sriracha mayo on the side. I have a 3 ingredient recipe for sriracha mayo if you want to make yours homemade.
I hope you enjoy my coconut shrimp! If you try it and like it, tag me on social media so I can see your version.
Thank you,
Summer Sierra
Coconut Shrimp
Ingredients
- 2 cups Vegetable oil
- 15-20 Frozen Raw Medium Shrimp (Tail Off)
- 1 cup Flour
- 1 1/2 cup Almond Milk
- 1 tsp Salt
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1/2 tsp Paprika
- 2 tbsp Italian Bread Crumbs
- 3 tbsp Coconut Shreds
Instructions
- In a medium skillet, cook the shrimp on low until shrimp thaws out then set aside
- In a large skillet, pour the vegetable oil in and turn to medium high
- In a seperate bowl, mix together flour, milk, pepper, salt, onion powder, garlic powder, and paprika.
- In another bowl, add together italian bread crumbs and shredded coconut
- Dip individual shrimp into wet mixture, then dip into coconut mixture and fry in hot oil. Cook on each side for 2 minutes.
- Once shrimp is cooked, lay over paper towel on plate and sprinkle with salt
- Dip with sriracha mayo or your favorite sauce!
