Coconut Shrimp Recipe
Shrimp breaded in coconut and fried, served with a sweet chili sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Shrimp
Breading
Frying
Sweet Chili Sauce
Method
Prep the Shrimp
- 1
Season the Shrimp
In a bowl, season the peeled and deveined shrimp with salt and black pepper. Toss to coat the shrimp evenly.
Prepare the Breading Station
- 2
Set Up Breading
In three separate shallow bowls, place the flour, beaten eggs, and a mixture of shredded coconut and panko breadcrumbs. Mix the coconut and breadcrumbs together in the third bowl.
Bread the Shrimp
- 3
Coat the Shrimp
Take each shrimp and first dip 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 the coating adheres well.
Fry the Shrimp
- 4
Heat the Oil
In a large skillet or deep frying pan, heat the vegetable oil over medium-high heat until it reaches about 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 they are golden brown and crispy.
- 6
Drain the Shrimp
Once cooked, remove the shrimp from the oil and place them on a plate lined with paper towels to drain excess oil.
Serve
- 7
Plate the Dish
Serve the crispy coconut shrimp warm with a side of sweet chili sauce for dipping.