1/3 cup all-purpose flour
1/3 cup corn starch
1/2 Taylor Homemade Creole spice
2 large eggs, beaten
3/4 cup Panko bread crumbs
1 cup sweetened shredded coconut
1 pound raw large shrimp, peeled and
deveined with tails attached
canola oil (my preference vegetable oil also works. Canola tends to fry better to me)
Start with 3 medium bowls. Combine flour, corn starch and creole spice in one. Beat the eggs in the second bowl. Combine Panko and coconut in the third bowl.
Dip the shrimp into the flour mix, then the eggs, and then dredge the shrimp into the coconut mixing, pressing gently to adhere. You want a lot of coconut on each shrimp. Set the coated shrimp aside on a plate as you coat the remaining shrimp.
Let shrimp sit for 5-7 minutes so the coating can set.
Add enough oil to cover the bottom of a large skillet on medium heat. Fry the coconut shrimp in batches – do not crowd them in the pan. I fried about 6-7 at a time. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown.
Place the finished coconut shrimp on a plate lined with a paper towel to soak up the oil.
Sprinkle with a little chopped cilantro or parsley and serve. I like to serve with spicy peach maple honey (recipe below)
Leftover coconut shrimp keeps well in the refrigerator for up to 3 days.
Spicy Peach Maple Honey
1/2 cup Taylor Homemade Peach Maple Honey
1 Tablespoon fresh lime juice
1/2 Tablespoon lime zest
1/2 Teaspoon red pepper flakes
In a bowl, mix ingredients using a fork. Refrigerate for 30 minutes and serve. Goes great with shrimp, chicken and pork.