Coco-Loco Shrimp

This recipe is the sister of one of Joe’s favorite recipes, Coco-Loco Chicken Strips with Sweet and Spicy Sauce.  Same concept of an egg wash and coconut followed by a light fry until they’re crispy and delicious.

What to buy (serves 2-3):

  • 3 cups coconut flakes
  • 1 pound shrimp, peeled and tails off
  • 2 cups flour
  • 1/2 cup dijon mustard
  • 2 egg whites + 2 eggs cracked and whipped for egg wash
  • 1 lime, cut into wedges
  • salt and pepper
  • 1/4 cup canola oil

What to do:

  • toss the shrimp in the flour, then the egg wash, and finally the coconut
  • fry the shrimp for about 2 minutes on each side until the coconut begins to turn a golden-brown and the shrimp turn pink
  • serve immediately with spicy butter sauce or just some ketchup and sriracha
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