Give fried shrimp tropical flavor by adding coconut flakes to your breading mix! Serve this dish at a backyard bash paired with piña coladas—it’ll taste just like summer.
Coconut-Crusted Shrimp Recipe
Give fried shrimp tropical flavor by adding coconut flakes to your breading mix!
Ingredients
Coconut-Crusted Shrimp Ingredients
- 1 Cup mayonnaise
- 3 to 4 tablespoons wasabi paste
- 1 teaspoon Soy Sauce
- 1 to 2 tablespoons honey
- 2 Cup tortilla chips
- 1 Cup coconut flakes
- 1/2 teaspoon Salt divided
- 1/2 teaspoon freshly ground black pepper divided
- 1 1/2 cups all-purpose flour
- 2 medium eggs
- 16 to 18 large Shrimp peeled with tails left on
- 1 Cup vegetable oil
Instructions
- Make the wasabi dip: Mix all ingredients in a small bowl. Cover and chill until ready to use. (You can make this ahead of time; mixture lasts up to 5 days in the refrigerator.)
- Whiz tortilla chips and coconut in a food processor until almost completely crushed. Season with ¼ teaspoon salt and ¼ teaspoon pepper.
- Place all-purpose flour and crushed chip mixture on two separate plates. Season flour with the rest of the salt and pepper. Break eggs into a bowl and whisk until yolks and whites are completely combined.
- Coat each shrimp in seasoned flour, dip in egg, then coat with crushed chip mixture.
- Pour oil into a nonstick frying pan over medium heat until it comes 1 inch up the sides of the pan. When oil is hot, fry shrimp until golden brown, about 6 to 8 minutes. Serve immediately with wasabi dip.
Tried this recipe?Let us know how it was!
CONTINUE READING BELOW
