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Coconut Shrimp
5 from 18 votes

Coconut Shrimp

Coconut Shrimp features medium-sized shrimp coated with a crunchy mixture of panko breadcrumbs and shredded unsweetened coconut, fried until golden and crisp. Seasoned with salt and pepper and served with sweet chili sauce, this dish offers a combination of crispy texture and subtle sweetness, making it a flavorful appetizer or snack.

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 coconut unsweetened, shredded
  • 1 pound Shrimp peeled and deveined, medium
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • ½ cup all-purpose flour
  • 2 egg beaten, large
  • 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 breadcrumbs are Japanese-style crumbs and can be found in the Asian section of most grocery stores.
  • Use medium shrimp peeled and deveined for best texture and ease of eating.
  • Serve immediately after frying to maintain the crispy coating.