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Yummy Coconut Shrimp Appetizer

 


I decided to do some appetizer recipe posts throughout the holiday season.  It’s the time of year that people are popping over and you’re gonna want to have some quick and easy meals to serve.  

This coconut shrimp recipe can be made ahead of time and freezes well for a couple months. It goes great with dipping sauces and can even be placed on skewers when served if you prefer finger foods.


Ingredients 

1 lb. large raw shrimp peeled and devained. Leave the tail on for easy grabbing 

1/2 cup flour

2 large eggs

1 cup panko bread crumbs

1 cup of Edward & Sons LETS DO ORGANIC lightly sweetened coconut

Salt and pepper (1/2 tsp each)


For frying

1/4 cup vegetable oil or coconut oil


Directions 

You are going to need 3 bowls for this recipe.

In the first bowl place flour, salt and pepper

In the second bowl place beaten eggs

In the third bowl place panko breadcrumbs and Edward & Sons LETS DO ORGANIC lightly sweetened coconut


*It is best to prep the shrimp one at a time.

Start by lightly coating your shrimp in flour 

Next dip your shrimp in the egg wash

Now, dip your shrimp in the panko and coconut mixture and lightly press the mixture onto the shrimp to help it adhere. Make sure you get lots of coconut on there so that when it fries it caramelizes and makes it nice and crispy.

In a large pan,  place your oil and heat it. Place 6 shrimp in your pan for 2 minutes on each side or until thoroughly cooked. 

Place shrimp on a paper towel to drain excess oil.

*Serve with Edward & Sons Organic Gluten Free Teriyaki  sauce for dipping or any of the other delicious sauces available.


About Edward & Sons

Our company was born out of a commitment to create delicious vegetarian foods with convenient preparation for those with busy, health-aware lifestyles.  We travel the world tasting regional foods, sourcing the finest ingredients and partnering with reliable, ethical farmers, packers and food artisans to create our unique range of organic vegetarian specialties. 


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