Coconut Shrimp
User Reviews
5.0
18 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
6 servings
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Course
Appetizer
Coconut Shrimp
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You won’t believe how easy this is to make, and it’s so much cheaper and tastier to make it right at home!
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Ingredients
- 2 cups vegetable oil
- 1 cup Panko bread crumbs
- 1 cup unsweetened shredded coconut
- 1 pound medium shrimp peeled and deveined
- Kosher salt and freshly ground black pepper to taste
- ½ cup all-purpose flour
- 2 large eggs beaten
- Sweet chili sauce for serving
Instructions
- Heat vegetable oil in a large skillet or Dutch oven over medium high heat.
- In a large bowl, combine Panko* bread crumbs and shredded coconut; set aside.
- Season shrimp with salt and pepper, to taste. Working one at a time, dredge shrimp in the flour, dip into the eggs, then dredge in the coconut mixture, pressing to coat.
- Working in batches, add shrimp to the Dutch oven and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
- Serve immediately with sweet chili sauce, if desired.
Notes
- *Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.
- *Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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