Blackstone Tequila Lime Coconut Shrimp & Rice
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Ingredients
1 Cup all-purpose flour
2 large eggs, beaten
1 Cup Panko bread crumbs
1 Cup sweetened shredded coconut
1 pound raw large shrimp, peeled and deveined with tails attached
3–4 Tablespoons vegetable oil or coconut oil (or olive oil)*
optional for topping: 1 Tablespoon finely chopped cilantro
Serving Sauce (Optional)
1/4 Cup Thai chili sauce
6 Tablespoons orange, peach, or apricot jam or preserves
Instructions
Start with 3 medium bowls. Combine flour, salt, and pepper in one.
Beat the eggs in the second bowl.
Combine Panko and coconut in the third bowl.
Sprinkle Blackstone Tequila Lime Seasoning on the sides of the shrimp and then dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixture, pressing gently to adhere. You want a lot of coconut on each shrimp. Set the coated shrimp aside on a plate as you coat the remaining shrimp.
Add enough oil to cover the bottom of a large skillet over medium heat 350 to 375. Fry the coconut shrimp in batches such as 7-8 shrimp at a time—do not crowd them in the pan. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown. If prefer yours a little darker, fry each side for about 2:30-3 minutes.
Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest. Mix dipping sauce ingredients together and serve with shrimp.
Sever or rice if you like.
Cover and store leftover shrimp in the refrigerator for up to 3 days.