Coconut Popcorn Shrimp
Coconut Popcorn Shrimp
Andrea Richter
Crispy, golden Coconut Popcorn Shrimp is coated in seasoned coconut and breadcrumbs, then fried to perfection and served with the bold heat of St. Elmo Cocktail Sauce. This easy appetizer is perfect for game day, parties, happy hour, or seafood lovers looking for a crowd-pleasing snack.
Ingredients
- Vegetable oil, for frying
- 2 large eggs, lightly beaten
- Ā¼ cup milk
- 1 cup all-purpose flour
- 2 tbsp. St. Elmo Seasoning
- 1 cup breadcrumbs
- 1 cup shredded coconut (sweetened or unsweetened)
- 1 lb. large shrimp, peeled, deveined, tails removed
- St. Elmo Cocktail Sauce, for serving
Directions
- Heat 2 inches of vegetable oil in a large skillet to 350Ā°F.
- In one bowl, whisk together the eggs and milk. In a second bowl, combine the flour and St. Elmo Seasoning. In a third bowl, mix the breadcrumbs and coconut.
- Coat each shrimp in the seasoned flour, dip into the egg mixture, then press into the coconut-breadcrumb mixture.
- Fry the shrimp in batches for about 3 minutes, turning halfway through, until golden brown and cooked through.
- Transfer to a paper towel-lined plate.
- Serve immediately with St. Elmo Cocktail Sauce for dipping.