Coconut Shrimp

Years ago at an alumni event I discovered coconut shrimp.  I was hooked on the first bite!  Oh my gosh they are so good.  So I decided to make them at home.  The trick to making coconut shrimp is two fold.  First you need large 16 to 20 count per pound uncooked shrimp peeled with tails attached.  The second tip is you panko bread crumbs, a crunchy Japanese style of bread crumbs.

Shrimp goes on sale here from time to time.  I usually buy larger shrimp either pre-cooked or uncooked.   Both may need peeling before using in dishes or serving.  My husband and I fried the coconut shrimp to a golden brown.  We served them with home canned plum sauce. 

I created my own recipe for making coconut shrimp.  It is really easy.  Just mix equal amounts of panko bread crumbs with flaked coconut.   Place about a cup of flour in a separate bowl then in another bowl whisk two eggs.  Dredge the prepared shrimp in the eggs then the flour then eggs and finally pat good with the bread crumb and coconut mixture.  Fry on medium high in peanut oil in about a half inch of oil.  Deep frying is an option but I didn't want to change out the oil for peanut oil, an oil I feel performs the best for coconut shrimp.