Spicy Coconut Lime Shrimp

November 11, 2013

This would be a great side for a party or an appetizer for your game day feast. I like the spiciness and the crispy coconut, and I am a big fan of the zesty lime too!

You will need:

  • 1/2 c shredded coconut
  • 1/4 c flour
  • 3 limes, zested and juiced
  • 1 T chili powder
  • 1/4 t cayenne pepper
  • Dash of salt
  • 1/4 t pepper
  • 2 eggs
  • 1 lb shrimp, deveined and peeled (tails left on)
  • 1/4 c olive oil

Then you will…

  1. In a small dish, combine the coconut with the flour, lime zest, chili, and cayenne.
  2. In a small bowl, beat the salt and pepper into the eggs.
  3. Dip the shrimp in the egg mixture and then coat with the coconut mixture.
  4. Heat 1/4 c of olive oil in a large non-stick skillet.
  5. Cook the shrimp about 2 minutes on each side.
  6. Allow to cool slightly on a paper-towel lined plate.
  7. Serve with the lime juice for drizzling.

20130929 Coconut Shrimp


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