Juicy shrimp rolled in a aromatic combination of coconut flakes, breadcrumbs and spices, then fried to a delicious crisp! So tasty!
- 1 lb butterflied shrimp, peeled and deveined
- 3 cups unsweetened coconut, shredded
- 1 Tablespoon Camp Chef's Mango Chipotle Rub
- 4 large eggs
- 1/2 cup cornstarch
- Salt and pepper to taste
In a medium bowl, combine Camp Chef's Mango Chipotle Rub, cornstarch, salt and pepper and mix until well combined.
Place shrimp in a gallon freezer bag along with the dry seasoning mix. Seal freezer bag and shake until the shrimp is fully covered.
In a Dutch oven, heat oil to 350 degrees F.
While oil is heating up, get to two shallow bowls and put coconut in one and eggs in the other. Beat eggs.
Working in batches, dip shrimp in eggs, then coconut and fry until golden brown. About 7 minutes. Place fried shrimp on paper towel lined plate while frying the other batches.