Coconut Shrimp Recipe
Crispy coconut shrimp with sweet chili sauce.
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Ingredients
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Coconut Shrimp
Method
Cooking Instructions
- 1
Prepare the Shrimp
Rinse the shrimp under cold water and pat them dry with paper towels.
- 2
Set Up Breading Station
Place flour in one bowl, beaten eggs in a second bowl, and combine shredded coconut and panko breadcrumbs in a third bowl. Season the flour with salt and black pepper.
- 3
Bread the Shrimp
Dredge each shrimp in the flour, shaking off the excess. Dip into the beaten eggs, then coat with the coconut-panko mixture, pressing gently to adhere.
- 4
Heat the Oil
In a large skillet, heat vegetable oil over medium-high heat until hot (about 350°F or 175°C).
- 5
Fry the Shrimp
Carefully add the breaded shrimp to the hot oil, frying in batches to avoid overcrowding. Cook for about 2-3 minutes on each side until golden brown and crispy.
- 6
Drain and Serve
Remove the shrimp from the oil and drain on paper towels. Serve hot with sweet chili sauce.