Coconut Shrimp Recipe
Jumbo shrimp breaded with coconut flakes and fried until golden brown, 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
Dipping Sauce
Method
Preparation
- 1
Prepare the Shrimp
Rinse the jumbo shrimp under cold water and pat them dry with paper towels. Season the shrimp with salt and black pepper, ensuring they are evenly coated.
Breading
- 2
Set Up the Breading Station
In three separate shallow bowls, place the all-purpose flour in the first bowl, the beaten eggs in the second bowl, and a mixture of coconut flakes and panko breadcrumbs in the third bowl.
- 3
Bread the Shrimp
Take a seasoned shrimp and dip it into the flour, ensuring it is fully coated. Shake off any excess flour, then dip it into the beaten eggs, and finally coat it with the coconut and panko mixture. Press gently to ensure the coating sticks. Repeat this process for all shrimp.
Frying
- 4
- 5
Fry the Shrimp
Carefully place the breaded shrimp in the hot oil, making sure not to overcrowd the pan. Fry in batches for about 2-3 minutes on each side or until they are golden brown and cooked through. Use a slotted spoon to remove the shrimp and place them on a paper towel-lined plate to drain excess oil.
Dipping Sauce
- 6
Prepare the Dipping Sauce
In a small bowl, mix the sweet chili sauce with lime juice. Stir well to combine and set aside for serving.