These crispy, golden shrimp are coated in shredded coconut and fried until golden. Served with a tangy pineapple dipping sauce, they’re a tropical treat that’s perfect as an appetizer or main dish.
• 1 lb large shrimp, peeled and deveined
• 1/2 cup flour
• 2 eggs, beaten
• 1 cup shredded coconut
• 1/2 cup panko breadcrumbs
• Salt and pepper to taste
• Vegetable oil for frying
1. Combine coconut and breadcrumbs in a bowl.
2. Dredge shrimp in flour, then dip in beaten eggs, and finally coat in the coconut mixture.
3. Heat oil in a Ventray EL-GRILL Electric Indoor Grill.
4. Fry shrimp until golden brown, about 2-3 minutes on each side.
5. Drain on paper towels and serve with a spicy dipping sauce.
