Ingredients
12 large Black Tiger Shrimp 1/4 cup All Purpose Flour 3 large Eggs 1 cup Plain Bread Crumbs 1 1/2 cup Shredded Coconut 6 cups Vegetable Oil Salt & Pepper to taste
Directions
Preheat a pot or fryer with the vegetable oil. If you are doing this on the stove, be careful of hot oil!
While your oil is heating, peel and devein the tiger shrimp
In one dish, place the flour
In another dish, mix the plain bread crumbs, shredded coconut, salt and pepper
In a separate bowl, beat the 3 large eggs
Take the shrimp and dust them with flour, then dip in the eggs
Finally, pack the shrimp with the bread crumb/coconut mixture
Once all the shrimp are coated, place them one at a time into the hot oil and cook for 3 to 5 minutes
The coconut shrimp are done when the tail turns pink and the coating turns golden brown
By: Chef Tanya (Grand Cayman)