Coconut Shrimp
Hi, I’m Lauren. Delicious Little Bites is where I share easy, tasty recipes that everyone can enjoy.
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1 pound, deveined with tails on
Shrimp
1 cup
All Purpose Flour (can use gluten free)
1 13.33 ounce can
Unsweetened Coconut Milk
8 ounces
Shredded Sweetened Coconut
Place flour, milk, and coconut in 3 bowls. Coat each shrimp in flour except for the tails.
1
Tap off excess flour, then dip each shrimp into the coconut milk. Let excess drip off.
2
Toss shrimp with the shredded coconut to coat.
3
Place shrimp on a plate and refrigerate 1-2 hours to chill.
4
Pan fry in 1/4-inch deep oil on med-high, 3-5 minutes. Flip. Fry 2-3 minutes more. Remove to plate.
5
Or...deep fry at 350F for 2-4 minutes or until golden brown. Remove to a paper towel lined plate.
6
Or...air fry at 350F for 15 minutes, flipping half way.
7
Serve with your favorite dipping sauce and enjoy!
8