Coconut Shrimp

MAKER APPROVED
Recipe by:
Christine Yi @cy_eats
1 1/2 Cups Krusteaz Buttermilk Pancake Mix
1 Tbsp Chipotle Powder
1 Tsp Salt
Shrimp
Coconut Flakes
Panko Bread Crumbs
STEP 1

Dry Mix:

Mix dry ingredients (1 1/2 cup pancake mix, 1 tbsp chipotle powder, 1 tsp salt) into a large mixing bowl

STEP 2

Batter:

Mix Krusteaz pancake batter as per the recipe on the box, but use soda water for extra lightness; add 1 tbsp chipotle powder for extra smokey spice

STEP 3

Butterfly shrimp; put equal parts coconut flakes and panko in a separate bowl.

 

STEP 4

Coat butterflied shrimp in dry mix, then Krusteaz pancake batter, then press coconut/panko mixture into each piece of shrimp

 

*pro tip - avoid getting batter / panko mixture onto shrimp tails for presentation*

STEP 5

Pour oil (i used canola) into a pot, heat oil to 350 degrees F and fry until outside is beautifully golden (2-3 min); you may need to turn the shrimp halfway through. Remove from the oil and let drain on a paper towel covered plate

 

*Pro tip: - Don't put too many pieces in oil at once so each shrimp can fry evenly*

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