Go Back

Coconut Shrimp

A delightful dish featuring crispy coconut-coated shrimp, perfect for gatherings and casual dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Caribbean, Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb large shrimp, peeled and deveined
  • 1 cup shredded coconut
  • 1 cup panko breadcrumbs
  • 2 large eggs, beaten
  • 1/2 cup all-purpose flour
  • to taste Salt and pepper
  • as needed Oil for frying Use enough to cover the pan by 1/4 inch

Method
 

Preparation
  1. Start by rinsing your shrimp under cold water. Pat them dry with a paper towel, then season lightly with salt and pepper.
  2. In three separate shallow dishes, set out flour in one, beaten eggs in another, and a mixture of shredded coconut and panko breadcrumbs in the third.
Breading and Cooking
  1. Take each shrimp and first coat it in flour, shaking off the excess. Next, dip it into the beaten eggs before rolling it in the coconut and panko mixture until fully coated.
  2. In a large skillet, add enough oil to cover the bottom by about 1/4 inch and heat it over medium-high heat.
  3. Carefully add the shrimp in batches, making sure not to overcrowd the pan. Fry for about 2-3 minutes on each side, or until golden brown and cooked through.
  4. Remove shrimp and place them on a paper towel-lined plate to absorb any excess oil.
Serving
  1. Serve the Coconut Shrimp hot with your choice of dipping sauce.

Notes

Consider using crushed cornflakes instead of panko breadcrumbs for an extra crunch. Store leftovers in an airtight container for up to 3 days in the fridge or freeze with parchment paper layers.