Coconut Shrimp Recipe
Butterflied shrimp, hand battered and tossed in flaky coconut and fried until crisp. Dunk in our signature Sonic Boom sauce.
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Ingredients
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Coconut Shrimp
Method
Cooking Instructions
- 1
Prepare the Shrimp
Rinse the shrimp under cold water and pat them dry with paper towels. Butterfly the shrimp by slicing them down the back, ensuring they remain attached at the tail.
- 2
Set Up Breading Station
In three separate bowls, place the flour in the first bowl, whisk the eggs in the second bowl, and combine the panko breadcrumbs with sweetened coconut flakes in the third bowl.
- 3
Bread the Shrimp
Dredge each butterflied shrimp in flour, shaking off the excess. Dip into the whisked eggs, then coat with the panko and coconut mixture, pressing gently to adhere.
- 4
Heat the Oil
In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry the Shrimp
Carefully add the breaded shrimp to the hot oil in batches, frying until golden brown and crisp, about 2-3 minutes per side. Use a slotted spoon to transfer them to a paper towel-lined plate.
- 6
Serve
Serve the crispy coconut shrimp hot with Sonic Boom sauce for dipping.