Coconut Shrimp Recipe

Coconut Shrimp Directions

1. 1

   Prepare the Shrimp

   In a medium bowl, season the peeled and deveined shrimp with salt, black pepper, and cayenne pepper. Toss to coat evenly and set aside.

2. 2

   Set Up Dredging Station

   In three separate shallow bowls, place the all-purpose flour in the first bowl, beat the eggs in the second bowl, and mix the shredded coconut and panko breadcrumbs in the third bowl.

3. 3

   Dredge the Shrimp

   Take each shrimp and first dredge it in the flour, shaking off the excess. Then, dip it into the beaten eggs, allowing any excess to drip off, and finally coat it with the coconut and panko mixture, pressing gently to adhere.

4. 4

   Heat the Oil

   In a large skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test if the oil is hot enough by dropping a small amount of the coconut mixture into the oil; it should sizzle immediately.

5. 5

   Fry the Shrimp

   Working in batches, carefully add the coated shrimp to the hot oil. Fry for 2-3 minutes on each side or until golden brown and crispy. Avoid overcrowding the pan to ensure even cooking.

6. 6

   Drain and Serve

   Once cooked, use a slotted spoon to remove the shrimp from the oil and place them on a plate lined with paper towels to drain excess oil. Serve immediately with lime wedges on the side.