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Ingredients
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Coconut Shrimp
Method
Coconut Shrimp
Prepare the Shrimp
Rinse the shrimp under cold water and pat dry with paper towels. Season with salt and black pepper.
Set Up Breading Station
In three separate shallow bowls, place the flour in one, beaten eggs in the second, and a mixture of shredded coconut and panko breadcrumbs in the third.
Bread the Shrimp
Coat each shrimp in flour, shaking off the excess. Dip it into the beaten eggs, and finally coat it with the coconut-panko mixture, pressing gently to adhere.
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until hot (about 350°F or 175°C).
Fry the Shrimp
Carefully add the breaded shrimp to the hot oil in batches, frying until golden brown and cooked through, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.