Coconut Shrimp Recipe
Six butterflied jumbo shrimp, hand-battered with coconut, served with sweet chili sauce.
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Ingredients
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Coconut Shrimp Ingredients
Method
Cooking Directions
- 1
Prepare the Shrimp
Butterfly the jumbo shrimp by slicing them down the middle, making sure not to cut all the way through. Rinse and pat dry.
- 2
Set Up Breading Station
In three separate bowls, place the all-purpose flour, beaten egg, and a mixture of shredded coconut and panko breadcrumbs (combined in a bowl).
- 3
Coat the Shrimp
Dredge each butterflied shrimp in flour, shaking off excess, dip in beaten egg, and finally coat with the coconut and panko mixture. Press gently to adhere.
- 4
Heat the Oil
In a large skillet, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry the Shrimp
Carefully add the coated shrimp to the hot oil, frying in batches if necessary. Cook for 2-3 minutes on each side or until golden brown and crispy.
- 6
Drain and Serve
Remove the shrimp from the oil and drain on paper towels. Serve hot with sweet chili sauce for dipping.
