Coconut Shrimp

Easier than you think to make this amazing appetizer or Party Favorite! Serve with an Orange Marmalade dipping sauce.

Perfect for parties, an appetizer or a side dish. Incredibly easy to make with just a handful of ingredients. Serve with an Orange Marmalade Dipping Sauce.

Ingredients

2 cups Avocado oil (Extra Virgin Olive Oil works too, try experimenting with flavors to compliment the Coconut)

1 cup Panko bread crumbs

1 cup sweetened shredded coconut

1 pound medium or large shrimp, peeled and deveined

Pennsylvania Pepper Blend, to taste

1/2 cup all-purpose flour

2 large eggs, beaten

Instructions

Heat oil in a large skillet or Dutch oven over medium high heat.

In a large bowl, combine Panko bread crumbs and shredded coconut; set aside.

Season shrimp with Pennsylvania Pepper Blend, to taste. Working one at a time, dredge shrimp in the flour, dip into the eggs, then dredge in the coconut mixture, pressing to coat.

Working in batches, add shrimp to the Dutch oven and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.

Serve immediately with Orange Marmalade sauce, if desired.

Orange Marmalade Dipping Sauce

1/2 cup Orange Marmalade

1/4 cup Wildflower Raw Honey

1/4 cup Dijon Mustard

4 drops Hot Sauce

Mix orange marmalade, honey, Dijon mustard, and hot sauce in a bowl. Serve immediately or cover and refrigerate until serving time.

Oil and Spice Company

Oil and Spice Company

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