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Savory & sweet. Crispy & delicious. That pretty much sums up this coconut shrimp. While I was in Charlottesville this weekend, we did a ton of cooking as always. While Cainon was in the Virgin Islands for part of his holiday he had coconut shrimp and raved about how good it was.

Thus, cooking adventure #1 for the weekend: make coconut shrimp. We ended up using a spicier jerk seasoning in the flour mixture and sweetened coconut for a sweet and spicy nice balance. We both stood at the stove coating the shrimp, frying, and eating. They were just too delicious to wait!

Coconut Shrimp

  • 1 lb peeled and deveined shrimp, tails on
  • 1 cup flour
  • 1 tbsp Caribbean jerk seasoning
  • 2 eggs
  • 1/2 cup bread crumbs (I used Panko)
  • 3/4 cup coconut (I used sweetened, but feel free to use unsweetened)
  • Canola oil for frying

Heat about an inch of oil and a deep frying pan. I kept my oil around medium heat on the burner. Mix flour and jerk seasoning together on a small plate. Crack and scramble eggs in another bowl or deep plate. Mix bread crumbs and coconut together on a third plate.

Coat each shrimp and flour, egg and then crumb and coconut mixture; be sure to press the coconut onto the shrimp to make sure it sticks! Drop the shrimp into the oil and cook until golden. It should only take 2-3 minutes on both sides. Make sure not to crowd the pan or the oil temp will go down and they won’t crisp up as nicely. Enjoy!

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