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Coconut Shrimp


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

  • 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)

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