Coconut Shrimp Recipe

Time45m

Serves4

Make Coconut Shrimp Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Season the Shrimp
In a medium bowl, combine the peeled and deveined shrimp with salt and black pepper. Toss to coat evenly and set aside to marinate for about 15 minutes.

2
Prepare the Breading Stations
Set up three shallow dishes. In the first dish, add the all-purpose flour. In the second dish, beat the eggs until well combined. In the third dish, mix the shredded coconut and panko breadcrumbs together.
3
Bread the Shrimp
Take each marinated shrimp and dredge it in the flour, shaking off any excess. Next, dip it into the beaten eggs, allowing any excess egg to drip off. Finally, coat the shrimp in the coconut and panko mixture, pressing gently to ensure it adheres. Repeat for all shrimp.

4
Heat the Oil
In a large, deep skillet or pot, heat the vegetable 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 bread into it; if it sizzles and browns quickly, the oil is ready.
5
Fry the Shrimp
Carefully add the breaded shrimp to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 2-3 minutes on each side or until golden brown and cooked through. Use a slotted spoon to remove the shrimp and drain on paper towels.

6
Plate and Serve
Arrange the crispy coconut shrimp on a serving platter and serve immediately with sweet chili sauce for dipping.