Print
Coconut Fried Shrimp
Servings: 2
Preparation Time: 5 minutes
Ingredients:
- 1/2 cup whole wheat flour*
- 1/2 teaspoon salt
- 2 eggs
- 1 cup shredded coconut
- palm shortening, for frying
- 1 pound shrimp
Directions:
Mix the salt in a bowl with whole wheat flour, whisk the eggs in another bowl, and pour the shredded coconut in a third bowl.
Heat palm shortening in a cast-iron skillet or other pan that is safe for high heat. Use enough to come 3/4 of the way up the shrimp. Dip each shrimp in the flour, then eggs, and finally in the coconut. Set them gently in the hot oil. Cook 30 seconds to 1 minute per side.
Serve hot with dipping sauces of choice.
*If gluten-free, use gluten-free flour of choice.
Recipe and photo submitted by Cristina, Oklahoma City, OK.
