Coconut Shrimp Recipe

Time30m

Serves4

Served with a sweet chili sauce.

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Ingredients

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1
Prepare the Shrimp
Rinse the shrimp under cold water and pat dry with paper towels. Season the shrimp with salt and black pepper, ensuring they are evenly coated.

2
Set Up Breading Station
In three separate bowls, set up your breading station. In the first bowl, place the flour. In the second bowl, beat the egg. In the third bowl, combine the coconut flakes and panko breadcrumbs.

3
Coat the Shrimp
Take each shrimp and first coat it in the flour, shaking off any excess. Then dip the shrimp into the beaten egg, allowing any excess to drip off, and finally roll it in the coconut and panko mixture, pressing gently to ensure it adheres well.

4
Heat the Oil
In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
5
Fry the Shrimp
Carefully add the breaded shrimp to the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 2-3 minutes per side, or until golden brown and cooked through. Use a slotted spoon to remove the shrimp and place them on a paper towel-lined plate to drain excess oil.

6
Serve with Sauce
Arrange the fried coconut shrimp on a serving platter and serve warm with sweet chili sauce on the side for dipping.