Coconut Shrimp Recipe
Make Coconut Shrimp Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Shrimp
Breading
Cooking
Dipping Sauce
Method
Preparation
- 1
Prepare the Shrimp
In a bowl, rinse the peeled and deveined shrimp under cold water. Pat them dry with paper towels and season with salt and black pepper. Set aside.
- 2
Prepare the Breading Station
Set up a breading station with three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with a mixture of shredded coconut and panko breadcrumbs.
Breading
- 3
Bread the Shrimp
Coat each shrimp in flour, shaking off the excess. Dip it into the beaten eggs, then roll it in the coconut and panko mixture, pressing gently to ensure the coating sticks. Repeat until all shrimp are coated.
Cooking
- 4
Heat the Oil
In a deep skillet or frying pan, heat the cooking oil over medium-high heat until it reaches 350°F (175°C), or until a small piece of bread dropped into the oil sizzles and browns.
- 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 crispy. Remove shrimp with a slotted spoon and drain on paper towels.
Serving
- 6
Serve the Shrimp
Plate the crispy coconut shrimp and serve warm with sweet chili sauce for dipping.
