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Coconut Shrimp

Try this delicious recipe using Topline Foods Wild Caught Shrimp. Serve with organic edamame quickly sauteed with a drop or two of toasted sesame oil!

 

1 lb. Topline Foods Wild Caught Shrimp, thawed

1 cup all purpose flour (or you can substitute any flour you prefer)

2 eggs, beaten

1/2 cup flaked coconut

1/2 cup panko crumbs

salt and pepper, to taste

1/2 tsp. cayenne pepper (optional)

In a small bowl, mix the flour, salt, pepper and cayenne. In another small bowl beat the eggs. And, in a third bowl, mix the panko and coconut.

Dip each shrimp in the flour, then the egg, then the coconut mixture (pressing to make sure it sticks). When all shrimp are coated, heat a couple tablespoons of olive oil in a saute pan. Place as many shrimp in the pan that will fit without crowding. If they don’t all fit, do in batches. Let the shrimp cook on one side until golden brown and then turn over. When the second side is golden brown the shrimp should be cooked. If the coconut is getting too brown before the inside is cooked you can lay them on a sheet pan and finish cooking in a 350 degree oven for a couple minutes.

Alternately, you can cook them completely in the oven to save the calories in the oil. Line a baking sheet with parchment, lay all the coated shrimp out in a single layer without touching. Bake in a 400 degree oven for about 8 minutes until the coating is crispy and the shrimp are cooked through. They won’t get as golden brown with this method but they will still get crunchy and delicious.

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