Truly Crispy Coconut Shrimp

• Seafood

  • 1 lb Shrimp, raw

• Refrigerated

  • 2 Eggs beaten with

• Condiments

  • 1 Thai chili dipping sauce to serve

• Baking & Spices

  • 1/2 cup All purpose gluten free flour
  • 1/4 tsp Black pepper, freshly ground
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 Oil suitable

• Nuts & Seeds

  • 1 cup Coconut chips, unsweetened

• Bread & Baked Goods

  • 3/4 cup Breadcrumbs, panko style gluten free

Found on noshtastic.com

Description

Directions

• Preheat your oven to 300F
• Line a large rimmed baking sheet with unbleached parchment paper and place the coconut chips on it in single layer.
• Place the baking sheet in the center of the oven for five minutes, remove from the oven and stir them around and bake for five more minutes until they are a light golden color then take them out to cool.
• crush the cooled coconut chips into small pieces and mix with the panko.
• Set up a dipping station with three shallow bowls, one with the flour, salt and pepper, one with the eggs and one with the coconut and panko mix.
• holding the shrimp by the tail, dip it in the flour first, shake of any excess, then into the egg and then fully coat with the coconut and breadcrumbs.
• place paper towels on a large plate and set aside.
• Add about 1/2 inch of oil suitable for frying to a large heavy bottomed pan such as a cast iron skillet and heat until rippling.
• Fry the shrimp in small batches, about 2-3 minutes per side, do not crowd the pan!
• remove from the pan using tongs and place on the plate with the paper towels.
• Let them cool for a minute or two, and then serve warm.

Nutrition