Prep Time: 20 Min
1 pound large shrimp, peeled and deveined, tails on 2 large eggs, beaten 1 cup all-purpose flour 1 cup panko breadcrumbs 1 cup shredded sweetened coconut 1 teaspoon garlic powder 1 teaspoon paprika 1 teaspoon salt 0.5 teaspoon black pepper Vegetable oil, for frying 1.5 cups white rice, uncooked 1 tablespoon lime zest 2 tablespoons lime juice 0.25 cup chopped green onions 0.25 cup chopped fresh cilantro
Cook Time: 10 Min
Ingredients
Cook the white rice according to package instructions. Once done, fluff with a fork and mix in lime zest, lime juice, green onions, and cilantro. Set aside and keep warm.
Prepare three bowls: one with seasoned flour (salt, pepper, garlic powder, paprika), one with beaten eggs, and one with panko mixed with shredded coconut.
Pat the shrimp dry. Dredge each shrimp in flour, then egg, and finally coat in the panko-coconut mix. Press firmly to adhere the coating.
In a large skillet, heat about 1 inch of vegetable oil over medium-high heat. Fry shrimp in batches for 2 to 3 minutes per side until golden and crispy. Drain on a paper towel-lined plate.