Coconut and Pumpkin Shrimp Dredged in Pumpkin flour

Sep 15, 2015



  1. Start with 3 medium sized bowls and a large plate. Combine pumpkin flour, salt, and pepper in one. Beat the eggs in the second bowl, and combine chicharones and coconut in the third bowl.

  2. Dip the first shrimp into the Pumpkin flour dredge, then move to the egg wash. Finally, dredge the shrimp into the coconut/chicharones mixture, pressing gently to adhere. You want a lot of coating on each shrimp so don't be stingy. Set the coated shrimp aside on the plate as you coat the remaining shrimp.

  3. Once all shrimp have been coated, add enough oil to cover 1/2" of the bottom of a large skillet. Preheat to medium and fry the shrimp in batches of 6 or so for about 2 minutes per side.

  4. Set the finished shrimp aside on a plate lined with a paper towel as you fry the rest of your batches. Optional: Serve with fish sauce, salsa or your favorite dipping sauce.