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–+ servings
Coconut Shrimp

Coconut Shrimp

Yield: 6 servings
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
You won’t believe how easy this is to make, and it’s so much cheaper and tastier to make it right at home!
5 stars (6 ratings)

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.