Crunchy Coconut Shrimp with Lime

Who doesn’t love coconut shrimp? They’re crunchy, sweet and savory all in one shrimp-sized package. And so versatile, they’re perfect as an appetizer, to top a green salad or as an entrée served with rice and stir-fried vegetables. Using natural coconut oil to quick-fry the coated shrimp enriches the coconutty goodness and ensures a crisp, crunchy outcome every time.

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Serves 4

Ingredients:

• 4 tablespoons Coco Treasure Unrefined Extra Virgin Coconut Oil
• ½ cup Panko bread crumbs
• 1 cup shredded coconut
• ½ teaspoon salt
• ¼ teaspoon chili powder
• 2 eggs whites
• 1 lime cut into wedges
• 1 lb. large shrimp, deveined and peeled

Directions:

• In a shallow pan, mix the bread crumbs, shredded coconut, salt and chili pepper until ingredients are well incorporated.
• Use a mixer to whip the egg whites into a soft meringue.
• Dip shrimp into the egg mixture and then into the bread crumb mixture to coat.
• Heat coconut oil in a non-stick skillet over medium-high heat. Oil should be hot but not smoking. (After being breaded, the shrimp can hold several minutes while oil comes to temperature.)
• Place shrimp into the skillet without crowding. Cook for approximately two minutes on each side or until the breading is golden and crispy.
• Dress shrimp with a light squeeze of fresh lime juice and serve immediately.

Originally published at cocotreasure.com.