Coconut Shrimp

Recipe Information

Prep Time: 15 Min
Cook Time: 20 min
Servings: 2

Description

Juicy shrimp rolled in an aromatic combination of coconut flakes, breadcrumbs, and spices, then fried to a delicious crisp! So tasty!

Ingredients

- 1 lb butterflied shrimp, peeled and deveined
- 3 cups unsweetened coconut, shredded
- 1 Tablespoon Camp Chef's Mango Chipotle Rub
- 4 large eggs
- 1/2 cup cornstarch
- Salt and pepper to taste

Instructions

Step 1: In a medium bowl, combine Camp Chef's Mango Chipotle Rub, cornstarch, salt, and pepper, and mix until well combined.

Step 2: Place shrimp in a gallon freezer bag along with the dry seasoning mix. Seal the freezer bag and shake until the shrimp is fully covered.

Step 3: In a Dutch oven, heat oil to 350 °F.

Step 4: While the oil is heating, get two shallow bowls: put coconut in one and eggs in the other. Beat eggs.

Step 5: Working in batches, dip shrimp in eggs, then coconut, and fry until golden brown—about 7 minutes. Place fried shrimp on a paper-towel-lined plate while frying the other batches.