Ingredients
Shrimp and Coating
- 1 lb Shrimp (peeled and deveined with the tail on, fresh or frozen)
- 2/3 cup Shredded Coconut
- 1/2 tsp Garlic Powder
- 1/2 tsp Paprika (mild or hot)
- Sea Salt (to taste)
- Black Pepper (freshly ground, to taste)
Binding and Frying
- 2 small Eggs
- 1/2 cup Avocado Oil (or other vegetable oil)
Garnish
- 1 tsp Dried Green Onions (to garnish)
Instructions
- Prepare the egg wash: Whisk the eggs in a shallow bowl and season with a pinch of salt and freshly ground black pepper. This will help the coconut mixture adhere to the shrimp.
- Mix the coating: In a separate bowl, combine the shredded coconut, garlic powder, paprika, and a pinch of salt and pepper. This mixture will provide the crispy and flavorful crust.
- Coat the shrimp: Dip each shrimp first into the egg wash, then thoroughly coat it with the coconut mixture, making sure to cover all surfaces except the tail for easy handling.
- Heat the oil and fry: Warm the avocado oil in a frying pan over medium heat. Fry the shrimp for 2-3 minutes on each side until they turn opaque, golden, and crispy. Avoid overcrowding the pan to ensure even cooking.
- Serve: Remove the shrimp from the oil and drain on paper towels if needed. Serve hot, optionally sprinkled with dried green onions for a touch of color and added flavor.
Notes
- Use fresh or fully thawed shrimp for the best texture.
- You can substitute avocado oil with any neutral vegetable oil suitable for frying, like canola or sunflower oil.
- Adjust the paprika heat level to your preference, choosing mild or hot varieties.
- Ensure the oil is hot enough (medium heat) to achieve a crisp crust without burning.
- Serve with a sweet chili or mango dipping sauce to complement the coconut flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
