Pan Fried Coconut shrimp

Pan Fried Coconut Shrimp


Recipe by:

Chef Barry Phillips with the Lucky Fisherman Restaurant



2 lbs. shrimp
1/2 cup shredded sweetened coconut
1 1/2 cup bread crumbs
1/4 cup sugar
1 tsp cumin
1 tsp ground ginger
2 eggs
2 cups milk
olive oil
In medium size bowl mix shredded coconut, bread crumbs, cumin, ginger, and sugar and set aside.  In a small mixing bowl add 2 eggs and mix thouroughly.  Also, in small mixing bowl add 2 cups of milk.  Next, heat a large skillet and then add 2 cups of olive oil.   Once pan is heated start by dipping shrimp into milk, next into the egg wash, and lastly into the coconut mixture.  By using your hands, gently press coconut mixture onto shrimp.  Lastly, gently lay the shrimp into the oil and fry three minutes on each side until shrimp is golden brown.