Crunchy Coconut Shrimp Recipe

Preparation

1. 1

   Prepare the Shrimp

   Rinse the shrimp under cold water and pat them dry with paper towels. Butterfly each shrimp by slicing them along the back, being careful not to cut all the way through.

2. 2

   Set Up the Breading Station

   In three separate shallow bowls, place the flour (seasoned with salt, black pepper, and garlic powder), beaten eggs, and a mixture of coconut flakes and panko breadcrumbs.

3. 3

   Bread the Shrimp

   Dip each butterflied shrimp first into the flour, ensuring it is fully coated. Shake off any excess. Next, dip it into the beaten eggs, allowing any excess egg to drip off. Finally, coat the shrimp in the coconut and panko mixture, pressing gently to ensure it adheres well.

4. 4

   Heat the Oil

   In a large, deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil temperature by dropping a small piece of bread into the oil; if it sizzles and browns quickly, the oil is ready.

5. 5

   Fry the Shrimp

   Carefully place the breaded shrimp in the hot oil, making sure not to overcrowd the pan. Fry the shrimp for 2-3 minutes on each side, or until they are golden brown and crispy. Remove them from the oil and place them on a paper towel-lined plate to drain any excess oil.

6. 6

   Serve

   Serve the crunchy coconut shrimp warm with sweet Thai chili sauce for dipping.