Crispy Coconut Shrimp Delightful and Flavorful Meal

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 cup shredded coconut (sweetened or unsweetened)
• 1 2 cup breadcrumbs
• 1 2 cup all-purpose flour
• 2 large eggs
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• to taste salt and pepper
• as needed oil for frying (coconut oil or vegetable oil)
• as needed fresh lime wedges for serving

Instructions

1. Pat the shrimp dry with paper towels to remove excess moisture.
2. In three separate shallow bowls, set up your breading station: Bowl 1 with flour, garlic powder, paprika, salt, and pepper mixed well; Bowl 2 with beaten eggs; Bowl 3 with combined shredded coconut and breadcrumbs.
3. Taking one shrimp at a time, dip into the flour mixture, then into the egg mixture, and finally coat with the coconut-breadcrumb mixture, pressing gently to ensure it sticks.
4. In a large frying pan, heat about 1 inch of oil over medium heat. Test if the oil is hot enough by dropping a small piece of batter into the oil; if it sizzles, it’s ready.
5. Carefully place the coated shrimp in the hot oil, avoiding overcrowding the pan. Fry for 2-3 minutes on each side or until golden brown and crispy. Use a slotted spoon to remove the shrimp and place them on a plate lined with paper towels to drain any excess oil.
6. Arrange the crispy coconut shrimp on a platter, and serve with fresh lime wedges for squeezing over the top.