Coconut Shrimp Recipe
Crispy coconut shrimp served with a sweet chili sauce.
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Ingredients
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Shrimp
Breading
Frying
Sweet Chili Sauce
Method
Preparation of Shrimp
- 1
Season the Shrimp
In a medium bowl, season the peeled and deveined shrimp with salt and black pepper. Toss to coat evenly.
Breading Process
- 2
Set Up Breading Station
Set up a breading station with three shallow bowls. In the first bowl, add the all-purpose flour. In the second bowl, whisk the eggs until well beaten. In the third bowl, combine the shredded coconut and panko breadcrumbs.
- 3
Bread the Shrimp
Take each shrimp and dip it first into the flour, shaking off any excess. Next, dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the shrimp with the coconut and panko mixture, pressing lightly to adhere. Place the breaded shrimp on a plate or baking sheet.
Frying
- 4
Heat the Oil
In a large skillet or deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil's readiness by dropping a small piece of bread into it; if it sizzles and turns golden brown, it's ready.
- 5
Fry the Shrimp
Carefully place the breaded shrimp in the hot oil, working in batches if necessary to avoid overcrowding. Fry for about 2-3 minutes on each side or until golden brown and crispy. Use a slotted spoon to remove the shrimp and place them on a paper towel-lined plate to drain excess oil.
Serving
- 6
Serve with Sauce
Serve the crispy coconut shrimp warm with sweet chili sauce for dipping.
