Ingredients
- 12 U15 or 16/20 extra jumbo or 21/25 jumbo shrimp
- c / n grated coconut
- c / n ground bread
- 1 egg
- c / s corn oil for frying
- salt to taste
- pepper to taste
- garlic powder to taste
- lemon to taste
To accompany
- Apple sauce (the amount you want)
Lets go cook
Peel the shrimp keeping the tail, remove the gut and rinse to remove any traces of intestinal matter. Salt and pepper, add a little garlic powder, the juice of a lemon and half a cup of water. Reserve.
In a container or plastic bag add the grated coconut along with a handful of ground bread
Beat an egg very well and season with salt and pepper, taking into account the previous seasoning of the shrimp.
Pass the shrimp through the beaten egg one by one and then breaded with the well-ground grated coconut, place on a tray or large plate so that when you finish with all of them, you go back through the egg and more coconut. If they were well covered or you like it with only one layer of breading, skip the second breading.
Heat the oil and fry until golden, drain on absorbent paper. Accompany them with an apple sauce.