Coconut Shrimp

All Cooking Methods

1. Prepare 3 bowls for breading. Place flour in the first bowl with a pinch each of kosher salt and black pepper. In the second bowl, whisk together eggs and water. In the third bowl, combine panko and coconut with 1/2 teaspoon each kosher salt and black pepper.
2. Pat shrimp with paper towels to remove excess moisture. One at a time, dredge shrimp in flour, shaking off excess. Dip into egg wash, allowing excess to drip off. Roll the shrimp in the coconut-panko mixture, gently pressing to adhere.

To Deep-Fry

1. Heat 2-3 inches of oil in a heavy-bottomed, deep pot to 350°F. Fry shrimp in batches of about 5-6, being sure not to crowd the pot, until the breading is golden and the shrimp are opaque throughout, about 3-4 minutes. Use a spider strainer to gently move the shrimp around in the oil for even browning.
2. Remove shrimp from the oil with the spider strainer and place them on a double layer of paper towels set on a plate or baking sheet to drain.

To Bake

1. Preheat oven to 425°F with rack in the lower-middle position.
2. Place breaded shrimp in a single layer on a baking sheet. Spray both sides of each shrimp with vegetable oil spray (I use an oil spray bottle), or another high-heat neutral flavored oil spray of your choosing.
3. Bake for 8-10 minutes, until the breading is light golden and the shrimp are opaque throughout, turning the shrimp over once halfway through baking.

To Air-Fry

1. Spray breaded shrimp on both sides with vegetable oil spray, as in the baking method. Add shrimp to the air-fryer basket in a single layer with a little space between each (cook in batches if needed).
2. Air fry at 425°F for 6-8 minutes, until breading is golden and shrimp are opaque throughout. Flip the shrimp over once during cooking.

To Serve

1. Place Coconut Shrimp on a serving platter and garnish with sliced scallions or chopped cilantro, if desired. Serve hot with your favorite dipping sauce.