Coconut Shrimp Recipe
Shrimp coated in coconut and fried to golden perfection.
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Ingredients
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Shrimp Preparation
Breading
Frying
Method
Shrimp Preparation
- 1
Season the Shrimp
In a medium bowl, combine the large shrimp, salt, black pepper, and garlic powder. Mix well to ensure all shrimp are evenly coated with the seasoning. Let marinate for about 15 minutes.
Breading
- 2
Prepare the Breading Stations
Set up three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with a mixture of shredded coconut and Panko breadcrumbs. Make sure to mix the coconut and breadcrumbs well in the last bowl.
- 3
Bread the Shrimp
First, dip each seasoned shrimp into the flour, coating it lightly. Shake off any excess flour, then dip it into the beaten eggs, allowing any excess egg to drip off. Finally, roll the shrimp in the coconut and Panko mixture, pressing gently to ensure the coating sticks. Repeat for all shrimp.
Frying
- 4
Heat the Oil
In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of bread in; it should sizzle immediately.
- 5
Fry the Shrimp
Carefully add the breaded shrimp to the hot oil in batches, being careful not to overcrowd the pan. Fry for about 2-3 minutes on each side, or until they are golden brown and crispy. Use a slotted spoon to remove the shrimp and transfer them to a paper towel-lined plate to drain excess oil.
- 6
Serve
Once all the shrimp are fried, serve them hot with your choice of dipping sauce, such as sweet chili sauce or a tangy lime dip.
