Citrus Coconut Breading

I used this recipe for breading my shrimp when I made Coconut Crusted Shrimp for Valentine's Day on Sunday and as I made it, I realized that this recipe is so versatile!!!

It is so flavorful and all of the citrus flavors make me feel like I'm enjoying a tropical meal! If only I could be in a tropical location, enjoying a tropical meal. But instead I'll just enjoy my tropical dish in the snowy cold weather of Montana. You can't win them all.

You could use this coconut breading on chicken breasts, chicken tenders, fish, boneless pork loins, fish, etc....

The world is your oyster with this citrus breading!!!! Explore and be creative with it!

Here is what you are going to need for about 3 cups of breading:

-2 cups Panko Bread Crumbs

-1 cup shredded Coconut

-2 tbsp chopped fresh Ginger

-2 cloves of minced Garlic

-Zest of 1 Orange, Lime and Lemon-plus all their juices

For dredging your choice of meat:
-2 Eggs, Beaten

-½ cup Heavy Cream or Milk
-Salt and Pepper to taste
-Flour

In a bowl, combine Panko Bread Crumbs....

Shredded Coconut...

Zest of 1 Lime...

Zest of 1 Orange...

Zest of 1 Lemon...

And all of their juices.

Don't forget some freshly chopped Ginger and minced Garlic!

Stir to combine.

Spread the coconut mixture on a baking sheet and allow it to dry for an hour or more. Otherwise, you can't properly bread your meat because the breading is damp, which could be a nasty mess!

Once you are ready to bread your choice meat, in another bowl, combine eggs and milk. Beat to incorporate and addd salt and pepper (to taste). Dust your meat with flour and shake off any excess. Dredge each piece of meat, one by one, in egg mixture and then coat meat with coconut mixture. Fry or bake your choice of meat according to however you want to cook your meat!

Enjoy and get creative with this versatile Citrus Coconut Breading!

Print Recipe Here!