Coconut Shrimp Busters
Cuisine: Southern
  • For the shrimp:
  • 2 lbs. jumbo shrimp
  • 2 eggs, beaten
  • ½ cup rice flour
  • 2 cups Panko (or more if required)
  • ⅔ cup flaked coconut
  • Salt, Black pepper, toasted garlic granules & Cayenne to taste
  • Coconut oil (enough for an inch of oil in whatever size pan you are using)
  • For the Lemon Butter Garlic sauce:
  • 1 stick of butter
  • 3 cloves garlic, crushed
  • lemon juice or rind
  • For the catsup sauce:
  • ½ cup catsup
  • 1 tablespoon horseradish
  • 1 tsp. Worcestershire sauce
  1. For the shrimp:
  2. Prepare three containers or plates. The first with rice flour, the second with beaten eggs, and the third with Panko/coconut breading.
  3. Peel shrimp leaving the tail attached and dry off.
  4. Cut the shrimp down the back till you can lay them out almost flat & blot dry with a paper towel.
  5. Gently flatten with the bottom of an oiled meat tenderizer or glass jar.
  6. Season to taste
  7. Dip in flour, then egg, then breading.
  8. Put about an inch of oil in a pan and heat to 350.
  9. Once oil is hot add shrimp. Fry till brown on both sides about 1 minute per side.
  10. Lemon Butter Garlic Sauce:
  11. Melt butter & skim off the white solids that rise to the top.
  12. Add the crushed garlic and let simmer over an extremely low heat for 10 minutes.
  13. Grate lemon rind over sauce.
  14. Remove garlic and serve.
  15. Catsup Sauce:
  16. Stir ingredients together and serve.
Rice flour is called for because it fries up crispier, but if you don't have it use all purpose flour.
Recipe by The FrangloSaxon Cooks at