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Best Ever Coconut Shrimp
These Coconut Shrimp make an irresistible appetizer that's tender on the inside, and crispy, sweet and crunchy on the outside.
Servings: 4 servings
- 1 pound raw jumbo shrimp 21-25 count, peeled and deveined, thawed
- 2/3 cup panko bread crumbs
- 2/3 cup shredded coconut sweetened
- 2 large eggs beaten
- ½ cup all-purpose flour
- ½ tsp salt
- ½ tsp pepper
- 1 quart vegetable oil for frying
- Thai sweet chili sauce optional, for dipping
Thaw your shrimp if frozen and pat dry with paper towels. Set aside three small-medium bowls.
In the first bowl, mix together flour, salt and pepper.
In the second bowl, beat the eggs.
In the third bowl, mix together coconut and Panko bread crumbs.
Holding shrimp by the tail, dredge in the flour mixture, shake off excess and dip into beaten egg. Then dredge thoroughly in the coconut mixture to coat.
Place the coated shrimp on a baking sheet and chill for 20-30 minutes.
In a medium saucepan or deep fryer, add 2-3 inches of oil and heat to 375°F.
Fry shrimp in batches of 2-3 for about 2 minutes until golden. Remove with a slotted spoon and place on a wire cooling rack.
Serve with your Thai sweet chili sauce and enjoy!
- The chilling stage before deep frying helps to ensure the coating sticks to the shrimp. You can skip it to save time, but your coating may not come out as nicely.
- Traditionally Coconut Shrimp is made with sweetened coconut, but unsweetened works well as a substitute with sugar to taste.
Calories: 331kcal | Carbohydrates: 28g | Protein: 29g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 367mg | Sodium: 1329mg | Potassium: 216mg | Fiber: 1g | Sugar: 8g | Vitamin A: 120IU | Vitamin C: 4.6mg | Calcium: 200mg | Iron: 4.4mg