| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | Serves 4 |
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | Serves 4 |
Ingredients
- 3/4 cup all-purpose flour
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Pinch kosher salt, plus additional for sprinkling
- 3 large eggs
- 1 cup panko breadcrumbs
- 1 cup shredded unsweetened coconut
- 3/4 pound large peeled and deveined shrimp, with tails on
- 1 1/4 cups coconut oil
- Spicy Mayo, recipe follows
- Lemon wedges, for serving
- 1/2 cup mayonnaise
- 1 to 2 tablespoons sriracha
- Juice of 1/2 lemon
Instructions
- Whisk the flour, paprika, garlic powder, onion powder and 1 teaspoon salt in a wide, shallow bowl. Beat the eggs with a splash of water in a second bowl. Combine the panko and coconut in a third bowl. Line a pan in foil and set aside.
- Toss the shrimp in the flour mixture to coat; then, working one at a time, shake off the excess flour and dip the shrimp in the egg. Let the excess egg drip off, then toss the shrimp in the coconut-panko mixture until thoroughly coated. Put the shrimp on the lined pan and repeat with the remaining shrimp.
- Heat the coconut oil in a large skillet over medium-high heat until very hot and a panko crumb dropped into it sizzles immediately. Line a plate with a paper towel. Add about half of the shrimp, making sure the skillet is not too crowded, and pan-fry, turning once, until the shrimp are cooked through and golden brown all over, 3 to 4 minutes; transfer to the lined plate and sprinkle with salt. Repeat with the remaining shrimp. Serve with the Spicy Mayo and lemon wedges.
- Combine the mayonnaise, sriracha and lemon juice in a small bowl.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1202 |
| Total Fat | 109 g |
| Saturated Fat | 76 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 5 g |
| Sugar | 3 g |
| Protein | 28 g |
| Cholesterol | 288 mg |
| Sodium | 522 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1202 |
| Total Fat | 109 g |
| Saturated Fat | 76 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 5 g |
| Sugar | 3 g |
| Protein | 28 g |
| Cholesterol | 288 mg |
| Sodium | 522 mg |
Reviews
This was ok….nothing very special. It was easy to make. I tried it with the coconut oil and with regular vegetable oil for the frying. Took the same amount of time and tasted no different. A little too much coating for me.
Loved these… I will leave our salt next time…. the crushed pork rinds were salty on their own
I like this recipe however I would to make it again. I would not use coconut oil and I would also change the amount of unsweetened coconut to 1/4 cups.
This recipe is delicious! The only thing we did differently was adding oil to the breadcrumbs and cooking it in our air fryer.