Coconut Shrimp
With Mazola® Corn Oil
SERVING SIZE
4 to 6 Appetizer Servings
TOTAL TIME
1 Hour 30 Minutes
SKILL LEVEL
Beginner
Ingredients:
- 3 cups Mazola® Corn Oil
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 eggs, lightly beaten
- 1 cup unsweetened, shredded coconut
- 2 cups panko bread crumbs, divided
- 1 pound large (16 to 20 count) raw shrimp, peeled and deveined, tails on
Instructions:
- Heat oil to 350°F in a deep fryer or large deep-sided frying pan.
- Stir flour and salt together in a deep sided bowl. Whisk eggs in a second bowl. Combine coconut with panko in a third bowl.
- Pat shrimp dry and dredge in flour shaking off excess. Dip floured shrimp into egg then dip into coconut crumbs pressing to coat thoroughly.
- Fry in two batches (do not overcrowd) 2 to 3 minutes per batch or until golden brown and cooked through. Drain on paper towels and serve immediately.
- Serving Suggestion: Pour some prepared mango pineapple chutney into a small bowl and use as a dipping sauce.
