|Melting coconut oil|
|Stop, in the name of shrimp!|
|Close up of panko|
|Bubble, bubble, boil and bubble|
This is definitely not the end of my shrimp experimenting. Nor is it the beginning, pineapple shrimp kabobs weren't so great so not very blog worthy. Overall, shrimp on the barby is a great idea though!
|With a side of chipotle mustard, this was delicious|
- Shrimp (uncooked, de-tailed)
- Panko bread crumbs (or regular ones)
- Coconut Oil
- Once the shrimp have been thawed, carefully remove the shells and tails. Set raw shrimp aside and discard the shells.
- In three small bowls, add flour, eggs and bread crumbs to each (separately). The amount you use will vary depending on how many shrimp you make but you can always add more if you run out.
- Add a lump of coconut oil to a skillet and begin to heat until the oil has melted. Again, the amount you need will depend on how much shrimp you make and can always be increased.
- While the oil is melting and heating, dip one shrimp at a time in the flour. Once coated, transfer to the egg wash to completely coat. Allow any excess egg to run off into the bowl before dipping in bread crumbs.
- Once coated in bread crumbs, carefully add the shrimp to the oil. Avoid splashing the oil as it will be very hot. Allow to cook until golden brown.
- Using tongs, remove the cooked shrimp from the pan and lay on a plate covered in a paper towel to absorb any extra oil.
- Repeat with each shrimp. You may need to lower your burner heat as the oil becomes hot to prevent the bread crumbs from burning before the shrimp is cooked.
- Serve with your desired sauce-- tartar sauce, mustard, cocktail sauce, etc.