Description
Crispy coconut shrimp combines the crunch of panko breadcrumbs with the sweetness of shredded coconut for an irresistible dish.
Ingredients
- ½ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- 1 teaspoon garlic powder
- 2 large eggs, lightly beaten
- ¾ cup panko breadcrumbs
- 1 cup shredded coconut
- 1 pound large raw shrimp, peeled and deveined
- Canola or vegetable oil, for frying
- Thai sweet chili sauce (optional, for serving)
- Lemon wedges (optional, for serving)
Instructions
- Combine the all-purpose flour, salt, black pepper, and garlic powder in a bowl until evenly distributed.
- Beat the eggs in a separate bowl until fully combined.
- Mix panko breadcrumbs and shredded coconut in another bowl for the coating.
- Dredge each shrimp in the flour mixture, then dip in the beaten egg, allowing excess to drip off.
- Roll each shrimp in the panko-coconut mixture, pressing gently to adhere.
- Heat oil in a large skillet over medium-high heat until shimmering.
- Fry the shrimp in batches for about 2-3 minutes on each side until golden brown.
- Drain the cooked shrimp on paper towels and serve hot with optional Thai sweet chili sauce and lemon wedges.
Notes
Ensure shrimp are well-dried before dredging to help the coatings stick better. Adjust oil temperature as needed while frying.