Coconut Shrimp Recipe
Make Coconut Shrimp Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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
Method
Preparation
- 1
Prepare Shrimp
Rinse the large shrimp under cold water and pat them dry with paper towels. Set aside.
- 2
Set Up Breading Station
In three separate shallow bowls, set up your breading station: In the first bowl, add the all-purpose flour. In the second bowl, whisk together the eggs until well combined. In the third bowl, combine the shredded coconut, panko breadcrumbs, salt, and black pepper.
Breading
- 3
Coat the Shrimp
Take each shrimp and first dip it into the flour, ensuring it is fully coated. Shake off any excess flour.
- 4
Dip in Egg
Next, dip the floured shrimp into the beaten eggs, allowing any excess egg to drip off.
- 5
Final Coating
Finally, coat the shrimp in the coconut and panko mixture, pressing gently to ensure it adheres well. Place the coated shrimp on a baking sheet lined with parchment paper.
Frying
- 6
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping in a small piece of bread; it should sizzle and turn golden brown.
- 7
Fry the Shrimp
Carefully add the breaded shrimp to the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 2-3 minutes on each side, or until the shrimp are golden brown and cooked through.
- 8
Drain and Serve
Use a slotted spoon to remove the shrimp from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauce.
