Coconut Shrimp Recipe

Coconut Shrimp

1. 1

   Prepare the Shrimp

   In a large mixing bowl, season the shrimp with salt and black pepper. Toss to ensure all shrimp are coated evenly.

2. 2

   Set Up Breading Station

   In three separate bowls, place the flour in the first bowl, whisk the eggs in the second bowl, and put the coconut flakes in the third bowl.

3. 3

   Bread the Shrimp

   Take each shrimp and first dredge it in the flour, shaking off any excess. Then dip it into the whisked eggs, allowing any excess to drip off. Finally, coat the shrimp in the coconut flakes, pressing gently to ensure they stick. Set aside on a plate.

4. 4

   Heat the Oil

   In a large skillet or frying pan, heat the oil over medium-high heat until it reaches 350°F (175°C). You can test if the oil is ready by dropping a small piece of coconut into it; if it sizzles, it's ready.

5. 5

   Fry the Shrimp

   Carefully add the breaded shrimp to the hot oil in batches, making sure not to overcrowd the pan. Fry for 2-3 minutes or until golden brown and crispy, turning halfway through. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.

6. 6

   Serve

   Serve the coconut shrimp hot with the Asian ginger sauce for dipping.