Coconut Crusted Shrimp Recipe
pineapple-jalapeño dipping 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.
For the Coconut Crusted Shrimp
For the Pineapple-Jalapeño Dipping Sauce
Method
For the Coconut Crusted Shrimp
- 1
Prepare the Shrimp
In a large bowl, season the shrimp with salt and black pepper. Set aside.
- 2
Set Up Breading Station
In three separate shallow bowls, place the flour in one, the beaten eggs in the second, and mix the shredded coconut and panko breadcrumbs in the third.
- 3
Bread the Shrimp
Dredge each shrimp first in the flour, shaking off the excess, then dip into the beaten eggs, and finally coat with the coconut-panko mixture, pressing gently to adhere.
- 4
Fry the Shrimp
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, add the breaded shrimp in batches, being careful not to overcrowd the pan. Fry until golden brown and cooked through, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
For the Pineapple-Jalapeño Dipping Sauce
- 5
- 6
