![Coconut Shrimp coconut shrimp](https://www.campchef.com/dw/image/v2/BDBJ_PRD/on/demandware.static/-/Sites-CampChef-Library/default/dwfb7d213f/Coconut_Shrimp.jpg?sw=1440&sfrm=jpg)
Coconut Shrimp
prep
15 Min
cook
20 min
feeds
2
Juicy shrimp rolled in a 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
Coconut Shrimp
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 freezer bag and shake until the shrimp is fully covered.
Step 3
In a Dutch oven, heat oil to 350 °F.
Step 4
While oil is heating up, get two shallow bowls and 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 paper towel lined plate while frying the other batches.