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Coconut Shrimp

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A delightful and crispy coconut-coated shrimp recipe perfect for any occasion.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined with tails on
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 tablespoon water
  • 1 cup panko breadcrumbs
  • 1 cup sweetened shredded coconut
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 2 cups vegetable oil for frying
  • 1/2 cup sweet chili sauce
  • 1 lime cut into wedges

Instructions

  1. Prep the shrimp: Pat the shrimp completely dry using paper towels. Lightly season with salt and pepper.
  2. Set up your coating stations: Prepare three shallow bowls with flour mixture, egg mixture, and coconut breadcrumb mixture.
  3. Coat the shrimp: Dip each shrimp in flour, then egg, then coat with coconut breadcrumbs.
  4. Chill the coated shrimp: Refrigerate for about 15 to 20 minutes.
  5. Heat the oil: In a deep skillet, heat vegetable oil over medium heat until 350°F.
  6. Fry the shrimp: Fry in small batches for 2 to 3 minutes on each side until golden brown.
  7. Drain the shrimp: Use a wire rack or paper towel-lined plate to drain excess oil.
  8. Serve & enjoy: Serve immediately with sweet chili sauce and lime wedges.

Notes

For a healthier option, bake the shrimp instead at 400°F for about 15-20 minutes. Make sure to spray the shrimp with cooking spray for a crispy texture.

Nutrition

Find it online: https://www.spiritsdrink.com/coconut-shrimp/