Here’s another crispy delight! Fried shrimp stuffed inside a warm toasty bun is ALWAYS a good way to kick off a beautiful recipe. There are SO many flavors you can add to this to make your own it’s not even funny… it’s just delicious.
Begin by assembling the breading station.
In a medium bowl mix 1 cup of all-purpose flour, 1 tbsp of Spanish paprika, 1 tsp of chili powder, 1 tbsp of celery salt, salt and black pepper to taste.
Blend well.
Next whip up 1 whole egg and 1/4 cup of milk.
In a separate bowl mix up 1 cup panko…
…or regular bread crumbs…
…and 1/2 cup of shredded sweetened coconut.
Next, take 10-12 peeled and deveined shrimp and dredge them in the flour mixture first…
…then a dip into the egg mixture…
…and lastly a toss in the coconut breadcrumbs.
Once coated, carefully fry in a pot filled halfway with canola oil at 375°F.
Fry for about 2-3 minutes, or until golden brown.
Place over a paper towel cover rack or plate to drain any excess oil.
Season with salt.
All that’s left to do is toast up a couple of artisan rolls…
…whip up a simple spicy spread by combining 1/4 cup of mayo or sour cream, 1 tbsp of chopped adobo peppers, 1 tsp lime juice, and salt to taste. Give the bread a generous smear.
Top with a few of the crispy shrimp and some fresh fennel tops, cilantro, and basil.
All that’s left to do is ENJOY!
Ingredients
- 10-12 peeled and deveined shrimp (15-20ct)
- 1 cup all purpose flour
- 1 tbsp spanish paprika
- 1tsp chili powder
- 1 tbsp celery salt
- salt and black pepper
- 1 Whole egg
- 1/4 cup milk
- 1 cup panko or regular bread crumbs
- 1/2 cup shredded sweetened coconut
- 1/4 cup mayo or sour cream
- 1 tbsp chopped adobo peppers
- 1 tsp lime juice
- salt to taste
Instructions
- Here's another crispy delight! Fried shrimp stuffed inside a warm toasty bun is ALWAYS a good way to kick off a beautiful recipe. There are SO many flavors you can add to this to make your own it's not even funny... it's just delicious.
- Begin by assembling the breading station. In a medium bowl mix 1 cup of all-purpose flour, 1 tbsp of Spanish paprika, 1 tsp of chili powder, 1 tbsp of celery salt, salt and black pepper to taste. Blend well.
- Next whip up 1 whole egg and 1/4 cup of milk.
- In a separate bowl mix up 1 cup panko, or regular bread crumbs, and 1/2 cup of shredded sweetened coconut.
- Next, take 10-12 peeled and deveined shrimp and dredge them in the flour mixture first, then a dip into the egg mixture, and lastly a toss in the coconut breadcrumbs.
- Once coated, carefully fry in a pot filled halfway with canola oil at 375°F for about 2-3 minutes, or until golden brown. Place over a paper towel cover rack or plate to drain any excess oil. Season with salt.
- All that’s left to do is toast up a couple of artisan rolls and whip up a simple spicy spread by combining 1/4 cup of mayo or sour cream, 1 tbsp of chopped adobo peppers, 1 tsp lime juice, and salt to taste. Give the bread a generous smear. Top with a few of the crispy shrimp and some fresh fennel tops, cilantro, and basil. All that’s left to do is ENJOY!
Can you bread the shrimp a few hours before frying and serving?
Thanks!!