Coconut Shrimp (8pc) Recipe
Make Coconut Shrimp (8pc) 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
Dipping Sauce
Method
Preparation
- 1
Prep the Shrimp
Start by rinsing the shrimp under cold water and patting them dry with paper towels.
- 2
Prepare Breading Stations
Set up three bowls: one with all-purpose flour, one with beaten eggs, and one with a mixture of shredded coconut, panko breadcrumbs, salt, and black pepper.
Breading
- 3
Coat the Shrimp
Dredge each shrimp in the flour, shaking off the excess. Next, dip it into the beaten eggs, allowing the excess to drip off, and finally coat it in the coconut-panko mixture, pressing gently to adhere.
Frying
- 4
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry the Shrimp
Carefully place the breaded shrimp in the hot oil, cooking them in batches if necessary. Fry for about 2-3 minutes on each side or until golden brown and crispy.
- 6
Drain the Shrimp
Once fried, transfer the shrimp to a plate lined with paper towels to drain excess oil.
Serving
- 7
Serve with Dipping Sauce
Arrange the coconut shrimp on a serving platter and serve immediately with sweet chili sauce for dipping.