Coconut Shrimp
This Coconut Shrimp recipe features a crispy, crunchy coating of panko breadcrumbs and sweet shredded coconut, paired with juicy shrimp for a perfect balance of sweet and savory flavors. Easy to prepare and versatile for frying, baking, or air frying, it’s perfect as an appetizer or main dish.
Servings: 4 servings
Ingredients
- 1 pound large shrimp peeled and deveined (tails on or off, your choice)
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 2 tablespoons water
- 1 cup panko breadcrumbs
- 1 cup sweetened shredded coconut
- Vegetable oil for frying (or any neutral oil with a high smoke point)
- Lime wedges for serving
Instructions
- Rinse the shrimp under cold water and pat them dry thoroughly with paper towels to help the coating stick better and prevent splattering during frying.
- In three separate shallow bowls or plates, prepare the dredging stations: mix flour, salt, and black pepper in the first bowl; whisk eggs with water in the second; combine panko breadcrumbs and shredded coconut in the third.
- Coat each shrimp by dredging first in the flour mixture, shaking off excess, then dipping into the egg wash, letting excess drip off, and finally pressing into the coconut and panko mixture to coat thoroughly. Place coated shrimp on a plate or tray and repeat with all shrimp.
- Pour vegetable oil into a heavy-bottomed pan or skillet to about 1 inch depth. Heat over medium-high heat until oil reaches 350°F (175°C) or test by dropping a small piece of bread or batter; it should sizzle and turn golden within about 30 seconds.
- Carefully fry shrimp in batches, avoiding overcrowding, for about 2-3 minutes per side until golden brown and cooked through. Use a slotted spoon or tongs to transfer shrimp to a paper towel-lined plate to drain excess oil.
- Serve the coconut shrimp warm with lime wedges and your choice of dipping sauces such as sweet chili sauce or mango salsa.
Equipment
- Heavy-bottomed pan or skillet
- Three shallow bowls or plates
- Slotted spoon or tongs
- Paper Towels
- Wire rack and baking sheet (optional)
Notes
Pat shrimp dry before dredging for best coating adherence. Maintain oil temperature between 350°F and 360°F for optimal frying. Fry in batches to keep shrimp crispy. Leftovers can be stored refrigerated up to 2 days and reheated in an oven to maintain crispiness. Baking or air frying are great lighter alternatives.