INGREDIENTS:
1 cup desiccated coconut
2 cups of Panko breadcrumbs
1egg, large
¾cup flour
Salt and pepper for seasoning
24 shrimp
3cups oil for frying
Extra Conchita’s Mango Habanero Salsa for dipping
INSTRUCTIONS:
Mix the coconut with the Panko breadcrumbs.
Whisk the egg and season lightly with salt and pepper
Place flour in a bowl and roll in the shrimp.
Dip shrimps into egg mix.
Take out and then roll each shrimp in the coconut/panko breadcrumbs.
Place shrimp on a baking sheet lined with parchment paper.
Place the shrimp in the fridge for 20 minutes.
Heat up oil in non-stick pan to 350 *C and fry the shrimp for 2 to 3 minutes until golden brown.
Serve with Conchita’s Mango and Habanero Salsa to dip.