coconut shrimp

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.