Servings
Font
Back
5.0 from 18 votes

Coconut Shrimp

You won’t believe how easy this is to make, and it’s so much cheaper and tastier to make it right at home!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 6 servings
Course: Appetizer

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

    Cup of Yum
  1. Heat vegetable oil in a large skillet or Dutch oven over medium high heat.
  2. In a large bowl, combine Panko* bread crumbs and shredded coconut; set aside.
  3. 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.
  4. 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.
  5. 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.