Coconut Shrimp Po’Boy

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!

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