Coconut Shrimp Recipe
Jumbo shrimp hand dipped in fresh coconut panko batter, fried and served with homemade mango chutney 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.
Coconut Shrimp
Method
Preparation
Prepare the Shrimp
In a medium bowl, season the flour with salt and black pepper. In a separate bowl, beat the eggs. In another bowl, place the coconut panko breadcrumbs.
Batter the Shrimp
Take each shrimp and dip it into the seasoned flour, shaking off the excess. Then, dip it into the beaten eggs, and finally coat it with the coconut panko breadcrumbs. Press gently to ensure the breadcrumbs adhere well.
Heat the Oil
In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Fry the Shrimp
Carefully add the coated 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 place them on a plate lined with paper towels to drain excess oil.
Serve
Serve the coconut shrimp hot with homemade mango chutney on the side for dipping.