When we go out to eat I always look for coconut shrimp for an appetizer. Something about the coconut and shrimp texture together is unstoppable. But the price at the restraints can be a big disappointment so why not learn how to make them at home?
Shrimp 1-1/2 lbs de-veined and shelled. Use 31 to 40 count for the size
1 cup flour
1/2 tsp salt
1/2 tsp pepper
2 eggs, beaten
1 cup sweetened coconut
1 cup panko bread crumbs
1/2 cup marmalade
1/2 cup Dijon mustard
1/4 cup honey
1 teaspoon hot sauce
Prepare three bowls for coating the walleye strips. In the first bowl, combine the flour, salt and pepper. In the second bowl, beat two eggs. In the third bowl, combine the coconut and panko bread crumbs.
Dredge the walleye strips in the flour mixture, then coat with egg. Completely cover with coconut panko mixture. Place Shrimp on a wire rack on a cookie sheet.
Bake at 350°F until crispy, approximately, 15 minutes.
Mix the dipping sauce ingredients and serve with the Shrimps
There are a ton of different recipe online. Some call for baking and others are fried, I prefer baked myself, less oil and less cooking mess to clean up.
You can pair this appetizer up with a good steak or another Seafood dish.