Lime Coconut Shrimp

INGREDIENTS:  ¾ c panko (japanese breadcrumbs)

  • ½ c unsweetened shredded coconut
  • 2 TBS finely grated lime peel
  • 1 tsp salt
  • ¼ tsp freshly ground pepper
  • 2 large eggs
  • 18 uncooked large shrimp, peeled, deveined with the tails left intact
  • peanut oil for frying

DIRECTIONS:

  1. Line a baking sheet with parchment paper
  2. Mix panko, coconut and lime peel, salt & pepper in a medium bowl.
  3. Whisk eggs in another medium bowl to blend
  4. Add shrimp to bowl with eggs and toss to coat. One shrimp at a time, take from egg bowl and roll shimp in bowl with panko mixture and then when coated, place on parchment lined baking sheet.
  5. Put enough p’nut oil in pan to have depth of ¼ in and heat over medium heat.
  6. Working in batches, add shrimp to skillet and cook until golden brown (about 2 mins per side) or until opaque. Transfer to paper towel to drain.
  7. Arrange shrimp on platter and serve warm!!

THIS RECIPE IS GREAT WITH THE CHEDDAR/BACON & CHIVE BISCUITS!!!!



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