Dinner · 35 min · caribbean

Camarones al Coco — Coconut Shrimp

Weeknight-friendly Caribbean cooking: Camarones al Coco — Coconut Shrimp comes together in 35 minutes with large shrimp, all-purpose flour, and not much else.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Large shrimp
• 0.75 cup All-purpose flour
• 2 Eggs
• 2 cups Sweetened shredded coconut (or fresh coconut)
• 1 cup Panko breadcrumbs
• 3 cups Vegetable oil
• 0.5 cup Mango chutney
• 1 Lime

Steps

1. Pat the shrimp completely dry and season with salt — dry shrimp grip the coating; wet shrimp shed it.
2. Set up three stations: seasoned flour, beaten eggs, and a mix of coconut and panko. Dredge each shrimp, pressing the coconut on firmly.
3. Fry at 350°F for 2 to 3 minutes until deep golden. The coconut browns fast, so watch closely — golden coconut is nutty; dark coconut is bitter.
4. Drain on a rack and squeeze lime over while hot.
5. Serve with mango chutney for dipping. Crisp, sweet, tropical — the appetizer that never survives to the main course.

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