An easy and absolutely delicious recipe! Coconut, shrimp and T.G.I.G.F! are the perfect combination.


1 pd.         26-30 count shrimp

3/4 c.        T.G.I.G.F! Mix

1/4 c.        Shredded flake coconut

1/2 t.         Salt

1/4 t.         Pepper

1/4 t.         Cayenne Pepper, if desired

1/2 c.        Coconut Milk

1 lg.          Egg, beaten

4-6 T.        Coconut or Extra Virgin Olive Oil

directions


Peel and de-vein shrimp, set aside. In a medium bowl combine, T.G.I.G.F! mix, coconut, salt, pepper and cayenne pepper, stir together. Pour coconut milk and beaten egg into a small bowl, whisk to combine. Dip shrimp one at a time into the coconut milk/egg mixture then into the seasoned T.G.I.G.F!/Coconut mixture, lay on wax paper lined plate and repeat until all are coated. Heat oil in a large skillet over medium heat. Drop shrimp one at a time in a single layer into heated oil and cook 2-3 minutes per side, taking care to not overcook. Repeat until all are cooked. A deep fryer set to 375 degrees can also be used, cook in deep fryer for a total of 2-3 minutes, do not overcook. Serve with a spicy chili sauce, sweet and sour sauce or any other sauce you choose.

coconut shrimp

4 servings

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