CPJ Market
Succulent and delicious panko-coconut crusted shrimp.
Ingredients
- 1 Pack CPJ Peeled and Deveined Shrimp
- 1/3 Cup All-Purpose or Whole Wheat Flour
- 1/2 Tsp. Salt
- 1/2 Tsp. Ground Black Pepper
- 2 Large Eggs (beaten)
- 3/4 Cup Roland Panko Breadcrumbs
- 1 Cup Sweetened Shredded Coconut
- 3-4 Tbsp. Vegetable Oil or Coconut Oil
- 1 Tbsp. Cilantro, finely chopped (for garnish)
- Serving Sauces: (optional)
- 3 Tbsp. Thai Chili Sauce
- 6 Tbsp Orange, Peach or Apricot Jam or Preserves
Instructions
- Start with 3 medium bowls. Combine flour, salt, and pepper in one. Beat the eggs in the second bowl. Combine Panko and coconut in the third bowl.
- Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixture, pressing gently to adhere. You want a lot of coconut on each shrimp. Set the coated shrimp aside on a plate as you coat the remaining shrimp.
- Add enough oil to cover the bottom of a large skillet over medium heat. Fry the coconut shrimp in batches such as 7-8 shrimp at a time– do not crowd them in the pan. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown. We prefer ours a little darker, so I fry each side for about 2:30-3 minutes.
- Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest. Sprinkle with finely chopped cilantro. Mix dipping sauce ingredients together and serve with shrimp.
- Cover and store leftover shrimp in the refrigerator for up to 3 days.
