Fried Coconut Shrimp with Thai Curry Hollandaise Dip
Fried Coconut Shrimp with Thai Curry Hollandaise Dip
Directions
In a small bowl, combine the coconut flakes, panko breadcrumbs, cilantro, and salt.
Dredge each shrimp first in the flour, then dip in the egg, and finally coat with the coconut-panko mixture.
In a large Dutch oven or deep fryer, heat the oil to 350°F. Fry the shrimp for 1-2 minutes, or until cooked through and golden brown, working in batches if needed.
Serve with fresh cilantro, lime wedges, and the prepared Thai curry hollandaise dipping sauce.
