Coconut-Crusted Shrimp

Crispy shrimp coated in a delicate coconut crust. Perfect for a light dinner. They go wonderfully with cocktail sauce — I made a simple version using mayonnaise and ketchup.

Ingredients

• 1 kg large shrimp, preferably raw (if frozen, thawed beforehand)

• 1 cup shredded coconut

• 1 cup breadcrumbs

• 2 eggs, lightly beaten and salted

• Flour, for coating

• Oil for deep frying

Preparation

1. Prepare the shrimp:
   If your shrimp still have shells, remove them first. Using a knife, remove the digestive tract (the dark vein running along the back).

2. Prepare the coating:
   In a bowl, mix the breadcrumbs with the shredded coconut.

3. Coat the shrimp:
   Dredge each shrimp in flour, then dip in the beaten egg, and finally coat with the coconut-breadcrumb mixture.

4. Fry the shrimp:
   Pour oil into a deep pan or pot (about 1.5 cm deep) and heat. Fry the shrimp on both sides until golden brown.

5. Serve:
   Place the shrimp on a plate lined with paper towels to remove excess oil. Serve with your favorite sauces. I combined mayonnaise and ketchup, and it was delicious 🙂