Skip the fish fry and break out the shrimp for this fun and tasty Coconut Shrimp dish. It’s full of flavor and great for the whole family.
Growing up I could always recall what was for lunch and dinner on any given Friday during the Lenten Season. Tuna salad sandwiches made their way onto the table for lunch even if I were to take a lunch for school. Dinners usually consisted of a fried catfish meal at home or to the local Mexican restaurant that served it just on Fridays. In fact it was an all you can eat fried fish and shrimp dinner loaded with French fries and hushpuppies. Doesn’t that just make for a colorful meal?
About 20 years later I don’t crave tuna fish sandwiches and in fact try to avoid them at all cost if I can. There are just so many more options like a veggie bowl, grilled cheese sandwich, vegetable pizza or a freshly broiled or pan seared fish.
This past Friday we ventured out to our local Costco to renew our membership. They had fresh crab, lobster, shrimp, mussels and other fish to purchase. I couldn’t help but load up on crab legs and shrimp. I’d like to think my parents would be proud that I went back to my old fried fish habits by making this Coconut Shrimp dish. We don’t eat a lot of fried foods but I’ve wanted coconut shrimp for quite some time. I stopped at a local fish store for some hushpuppies and I think they were a little offended that I didn’t buy any fish with the purchase….oh well these are so much better!
In a bowl combine flour, bread crumbs, coconut, sea salt and black pepper. In a separate bowl add the eggs. Add the shrimp to the eggs and submerge. Pour canola oil into a large pot filling about 1 inch high and put heat to medium. Remove the shrimp a couple at time from egg mixture and dredge in flour and panko bowl. Then add them to hot oil to cook for 35-45 seconds or until golden brown. Flip half way through the cooking process.
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