Coconut Shrimp with Avocado Tartar Sauce
Coconut Shrimp coated in sweet and crunchy coconut flakes served with a homemade creamy avocado tartar sauce.
Ingredients
- 1 lb raw shrimp peeled, deveined, tails on
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/3 cup all-purpose flour
- zest from 1/2 lime
- 2 eggs beated
- 1 cup shredded coconut
- 3/4 cup Panko breadcrumbs
- 2 tbsp vegetable oil for frying
Avocado Tartar Sauce
- 1 avocado
- juice of 1 lime
- 1/4 cup cilantro chopped
- 1 Jalapeño pepper seeded and chopped
- 1/3 cup tartar sauce
- salt/pepper to taste
Instructions
Coconut Shrimp
- Season shrimp with salt and pepper and set aside.
- In first mixing bowl combine flour + lime zest. In second beaten eggs. And in third combine coconut with Panko bread crumbs.
- Dip shrimp in flour mixture, then eggs and dredge in coconut mixture generously. Set the coated shrimp aside.
- Heat the skillet with vegetable oil over medium heat. Fry shrimp in batches to avoid overcrowding the pan. Fry for 2 minutes or until golden and flip. Fry another 2 minutes on the other side.
- Set the fried shrimp on baking sheet covered with cooling rack. Let cool slightly while making avocado tartar sauce.
Avocado Tartar Sauce
- In the blender or food processor combine all the ingredients and blend for a minute or two or until smooth.
- Serve with Coconut Shrimp