Coconut Shrimp

Coconut Shrimp

Crispy shrimp coated in shredded coconut and panko, fried until golden and lightly sweet.

Total 35 min Makes 4 servings Calories 410/serving

Dietary

Pescatarian, Dairy free, Halal

Allergens

Shellfish, Eggs, Wheat, Tree nuts

These coconut shrimp feature a crunchy double coating of panko and sweetened coconut flakes, fried until deeply golden. They pair well with a tangy dipping sauce and make a satisfying appetizer for parties or a light main course over rice.

Ingredients

  • 1 pound large shrimp, peeled and deveined, tails on
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs
  • 1 cup sweetened shredded coconut
  • 1 cup panko breadcrumbs
  • 1 quart vegetable oil, for frying
  • 1/2 cup sweet chili sauce

Method

  1. Pat the shrimp dry with paper towels and set aside.

  2. In a shallow bowl, whisk together the flour, salt, and pepper.

  3. In a second bowl, beat the eggs. In a third bowl, combine the shredded coconut and panko breadcrumbs.

  4. Dredge each shrimp in the flour mixture, shaking off excess, then dip in the beaten egg, then press into the coconut-panko mixture to coat evenly on all sides.

  5. Arrange the coated shrimp on a baking sheet in a single layer.

  6. Pour vegetable oil into a large deep skillet or pot to a depth of 2 inches and heat to 350°F.

  7. Fry the shrimp in batches of 5 to 6, turning once, until golden brown and crisp, about 2 to 3 minutes per batch.

  8. Transfer fried shrimp to a paper towel-lined plate to drain briefly.

  9. Serve hot with sweet chili sauce for dipping.

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    Coconut Shrimp

    These coconut shrimp feature a crunchy double coating of panko and sweetened coconut flakes, fried until deeply golden. They pair well with a tangy dipping sauce and make a satisfying appetizer for parties or a light main course over rice.

    35 min 4 servings 410 cal

    Ingredients

    • 1 pound large shrimp, peeled and deveined, tails on
    • 1/2 cup all-purpose flour
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 2 large eggs
    • 1 cup sweetened shredded coconut
    • 1 cup panko breadcrumbs
    • 1 quart vegetable oil, for frying
    • 1/2 cup sweet chili sauce

    Method

    1. 1

      Pat the shrimp dry with paper towels and set aside.

    2. 2

      In a shallow bowl, whisk together the flour, salt, and pepper.

    3. 3

      In a second bowl, beat the eggs. In a third bowl, combine the shredded coconut and panko breadcrumbs.

    4. 4

      Dredge each shrimp in the flour mixture, shaking off excess, then dip in the beaten egg, then press into the coconut-panko mixture to coat evenly on all sides.

    5. 5

      Arrange the coated shrimp on a baking sheet in a single layer.

    6. 6

      Pour vegetable oil into a large deep skillet or pot to a depth of 2 inches and heat to 350°F.

    7. 7

      Fry the shrimp in batches of 5 to 6, turning once, until golden brown and crisp, about 2 to 3 minutes per batch.

    8. 8

      Transfer fried shrimp to a paper towel-lined plate to drain briefly.

    9. 9

      Serve hot with sweet chili sauce for dipping.