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
Cooking Directions
- 1
Prepare the Shrimp
In a shallow bowl, mix together the flour, salt, and black pepper. In another bowl, beat the eggs. In a third bowl, combine the shredded coconut and panko breadcrumbs.
- 2
Coat the Shrimp
Dredge each shrimp in the flour mixture, shaking off any excess. Dip it into the beaten eggs, then coat it with the coconut and panko mixture, pressing gently to adhere.
- 3
Heat the Oil
In a large skillet or deep fryer, heat the oil over medium heat until it reaches 350°F (175°C).
- 4
Fry the Shrimp
Carefully add the shrimp to the hot oil in batches, frying until golden brown and cooked through, about 2-3 minutes per side. Use a slotted spoon to transfer the shrimp to a paper towel-lined plate to drain excess oil.
- 5
Serve
Serve the coconut shrimp hot with sweet chili dipping sauce on the side.
