Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Jumbo shrimp

  2. 1 tablespoon 15ml Fresh lime juice

  3. 1 cup 62g / 2 1/5oz All-purpose flour

  4. 2 Eggs - beaten

  5. 1 1/2 cups 139g / 4.9oz Coconut - freshly grated

  6. 4 tablespoons 60ml Clarified butter OR vegetable oil Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 1. Peel and devein the shrimp, leaving the tails intact. Place the shrimp in a mixing bowl and toss with the lime juice and salt and pepper. Let marinate for 5 minutes.

  2. Place the flour in a shallow bowl, the eggs in another shallow bowl, and the coconut in a third.

  3. Just before serving, melt the butter in a large heavy skillet. Dip each shrimp first in flour, shaking off the excess, then in the egg mixture, then finally in the coconut.

  4. Cook the shrimp over medium heat until golden brown, about 1 minute per side. Drain the shrimp on paper towels, and then arrange on doily-lined plated or a platter.

  5. Serve the coconut shrimp with Apricot-Horseradish Sauce for dipping


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