Coconut Shrimp Recipe
Jumbo shrimp with coconut flakes, served with sweet Thai chili sauce.
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.
Coconut Shrimp Ingredients
Method
Coconut Shrimp Preparation
- 1
Prepare the Shrimp
In a bowl, season the peeled and deveined shrimp with salt and black pepper. Set aside.
- 2
Set Up Breading Station
In three separate bowls, place the flour, beaten eggs, and a mixture of shredded coconut and panko breadcrumbs.
- 3
Bread the Shrimp
Dredge each shrimp in flour, shaking off the excess. Dip into the beaten eggs, then coat with the coconut and panko mixture, pressing gently to adhere.
- 4
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until hot but not smoking.
- 5
Fry the Shrimp
Working in batches, carefully place the breaded shrimp in the hot oil. Fry for 2-3 minutes on each side or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
- 6
Serve
Serve the coconut shrimp hot with sweet Thai chili sauce for dipping.
