Tropical Coconut Shrimp Skewers Irresistible and Easy

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 cup unsweetened shredded coconut
• 1 2 large eggs
• 1 2 all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 2 salt
• 1 2 black pepper
• 1 tablespoon lime zest
• 1 tablespoon honey
• 2 tablespoons coconut oil (for frying)
• 1 bunch fresh cilantro, for garnish
• 1 lime lime wedges, for serving

Instructions

1. Begin by marinating the shrimp. In a bowl, combine lime zest, honey, garlic powder, paprika, salt, and pepper. Add the shrimp and toss to coat evenly. Allow to marinate for 20 minutes.
2. Set up your breading station: Place the all-purpose flour in one shallow dish, beat the eggs in a second dish, and place the shredded coconut in a third dish.
3. Take each marinated shrimp, dip it into the flour, ensuring it's lightly coated, then into the egg, and finally press it into the shredded coconut until fully coated.
4. Preheat the coconut oil in a large skillet over medium heat. Once hot, add the coated shrimp in batches, making sure not to overcrowd the pan. Fry for about 2-3 minutes on each side or until golden brown and cooked through.
5. Remove the shrimp from the skillet and place them on a paper towel to drain excess oil.
6. Thread the cooked shrimp onto skewers. If using wooden skewers, soak them in water for 30 minutes prior to avoid burning.
7. Optionally, grill the skewers on a barbecue or grill pan for a couple of minutes to add a smoky flavor.
8. Serve warm, garnished with fresh cilantro and lime wedges on the side.