Nevisian Coconut Crusted Shrimp
Indulge in the flavors of the Caribbean with this delicious Nevisian Coconut Crusted Shrimp recipe. The combination of crispy coconut coating and succulent shrimp makes for a delightful dish that is perfect for any occasion.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup shredded coconut
- 1/2 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying
Instructions
- In a shallow dish, mix together the shredded coconut, panko breadcrumbs, garlic powder, paprika, salt, and black pepper.
- Place the flour in another shallow dish.
- Dredge each shrimp in the flour, then dip into the beaten eggs, and finally coat with the coconut mixture, pressing gently to adhere.
- In a large skillet, heat vegetable oil over medium-high heat.
- Fry the coated shrimp in batches for 2-3 minutes on each side, or until golden brown and crispy.
- Remove the shrimp from the skillet and place on a paper towel-lined plate to drain excess oil.
- Serve the Nevisian Coconut Crusted Shrimp hot with your favorite dipping sauce or a squeeze of fresh lime juice.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 10 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 15g
- Carbohydrates
- 20g
- Fat
- 12g
Supplies
Shallow dishes Large skillet Tongs Paper towels
Tools
Knife Cutting board Measuring cups and spoons
Serving suggestions
Serving suggestions: Serve with a side of coconut rice and a fresh tropical fruit salad.
Tips & tricks
Tips: Make sure the oil is hot enough before frying the shrimp to ensure a crispy coating.
Cost
$15