Coconut Shrimp Recipe
Hand-breaded coconut shrimp, lightly fried, topped with mango pico de gallo and shredded coconut, sweet chili sauce for dipping.
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Ingredients
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Shrimp
Breading
Mango Pico de Gallo
Dipping Sauce
Method
Preparing Shrimp
- 1
Clean and Season Shrimp
Peel and devein the shrimp, leaving the tails on. Rinse under cold water and pat dry with paper towels. Season with salt and black pepper.
Breading Process
- 2
Setup Breading Station
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and another with a mixture of shredded coconut and panko breadcrumbs.
- 3
Bread the Shrimp
Dip each shrimp into the flour, shaking off excess, then into the egg, and finally into the coconut-panko mixture, pressing gently to adhere.
Frying Shrimp
- 4
Heat Oil
In a large skillet, heat about 1 inch of vegetable oil over medium-high heat until hot but not smoking.
- 5
Fry Shrimp
Carefully add the breaded shrimp to the hot oil in batches, frying for 2-3 minutes on each side or until golden brown. Remove and drain on paper towels.
Mango Pico de Gallo
- 6
Serving
- 7
Plate the Dish
Serve the fried coconut shrimp on a platter topped with mango pico de gallo and a side of sweet chili sauce for dipping.
