Coconut Crusted Shrimp

READY IN: 30mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat a large pot of oil to 350 degrees F.
  • Butterfly the shrimp by cutting down the center back of the shrimp, do not to cut all the way through.
  • Open and flatten the two halves like a book, so that it resembles a butterfly.
  • Remove the vein.
  • Make an egg wash by whisking the eggs together with the chili flakes and a little water.
  • Season shrimp with salt and pepper.
  • Dip the butterflied shrimp into the egg wash and then coat in coconut.
  • Deep fry in hot oil until golden and crispy and shrimp is cooked through.
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