Liberty Vineyards & Winery - www.libertywinery.com
(716) 672-4520, email@example.com
2861 US Route 20, Sheridan, NY 14135
Serve with Diamond or Dry Diamond
- 1/2 cup flour
1 tablespoon water
3/4 cups panko bread crumbs
1 cup sweetened flaked coconut
1 pound peeled and deveined fresh large shrimp (tails on)
Light olive oil for frying (a combination of olive oil and coconut oil is a nice variation)
Liberty Vineyards Tropical Sauce & Glaze (for dipping)
- Prepare three small bowls. Place the flour in the first bowl. Place the eggs and water in the second
bowl and slightly beat together with a fork. In the third bowl, combine the panko bread crumbs and
Coat shrimp in flour mixture and shake off excess. Dip floured shrimp in egg mixture, then in the
panko mixture. Place on a plate and continue until all shrimp are prepared.
In a large dutch oven or wok, add oil to a depth of approximately 2”. Heat over medium heat until hot.
Fry the shrimp in small batches, for 1 minute, turn over and cook an additional minute. Remove and
drain on paper towels. Serve with tropical sauce and glaze.