by Anne Carter
New Recipe
PREP TIME - 30minutes COOK TIME - 15minutes ADDITIONAL TIME - 10minutes TOTAL TIME - 55minutes COURSE - Appetizer, Main Course CUISINE - American, Caribbean SERVINGS - 6 CALORIES - 350 kcal
– Large Bowl – Medium-sized shallow bowl – Baking sheet or plate – Large non-stick or stainless steel skillet – Whisk
– 1 lb shrimp – 1/2 tsp paprika – 1/4 tsp black pepper – 1 tbsp milk – 1/2 cup Panko bread crumbs – 1/3 cup flour
– 3/4 tsp salt – 1 large egg – 3/4 cup unsweetened coconut – 1/3 cup coconut oil
– Combine shrimp, flour, paprika, salt, and pepper in a large bowl, tossing until coated. – Whisk together egg and milk in a medium-sized shallow bowl. – In a second shallow bowl, mix shredded coconut, Panko breadcrumbs, and salt.
– Dip flour-coated shrimp in the egg mixture, then coat completely in the coconut/breadcrumb mixture. – Place coated shrimp on a baking sheet or plate.
– Heat coconut oil in a large skillet over medium heat. – Cook shrimp for 2 minutes on each side until golden and curled. – Drain cooked shrimp on paper towels and repeat with remaining shrimp. Enjoy!