Ingredients
The following ingredients have 4 Servings
- 1 pound Jumbo Shrimp (21 to 25 count size, peeled and deveined)
- 1 cup All-Purpose Flour
- 1/2 teaspoon Paprika
- 1/2 teaspoon freshly ground White Pepper
- 1/4 teaspoon Cayenne Pepper
- 1/4 teaspoon Salt
- 1/4 teaspoon Sugar
- 2 Eggs
- 1 tablespoon Water
- 1 cup unsweetened Shredded Coconut
- 1 cup Panko Bread Crumbs
- 1 - 2 quarts Vegetable Oil (as needed, for frying)
- Bahama Breeze Citrus Mustard Sauce (to serve (See box below for this Straight-From-the-Restaurant Recipe))
Instruction
- In a shallow bowl or pan, whisk together flour, paprika, white pepper, Cayenne pepper, salt and sugar.
- Place eggs and water in a second bowl and lightly beat.
- Place coconut and panko in a third shallow dish. Mix well.
- Pour vegetable oil in a Dutch oven or other large pot and place over medium-high heat. Heat until it reaches 350°F.
- Drop 3 or 4 shrimp into the flour mixture. Turn to coat.
- Shake excess flour from the shrimp and dip into the eggs, turning to coat well.
- Allow the excess to drip off.
- Drop the wet shrimp into the coconut-panko mixture. Press coconut lightly to adhere.
- Shake off any excess coconut and place the shrimp on a plate or cooking sheet.
- Repeat until all remaining shrimp are coated.
- When oil has reached 350 degrees, gently place 1/2 of the shrimp in the oil. Fry, stirring frequently to prevent sticking, until golden, about 2 1/2 minutes.
- Using a slotted spoon, spider or tongs, remove the shrimp to a wire cooling rack placed over a baking sheet (to catch the dips) and repeat with the remaining shrimp.
- Serve immediately, accompanied by the dipping sauce.
