Coconut Shrimp Recipe
Crispy shrimp coated in coconut flakes served with a sweet chili sauce.
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
Cooking
Dipping Sauce
Method
Preparation
- 1
Prepare the Shrimp
Rinse the shrimp under cold water and pat them dry with paper towels. Place them in a bowl and season with salt and black pepper. Set aside.
Breading Station
- 2
Set Up Breading Station
In three separate shallow bowls, place the flour, beaten eggs, and a mixture of shredded coconut and panko breadcrumbs.
Coating the Shrimp
- 3
Coat the Shrimp
Dredge each shrimp in flour, shaking off excess, then dip into the beaten eggs, and finally coat with the coconut-panko mixture. Ensure each shrimp is well coated.
Frying
- 4
Heat the Oil
In a large skillet or deep fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry the Shrimp
Carefully add the coated shrimp to the hot oil in batches, ensuring not to overcrowd the pan. Fry for 2-3 minutes on each side or until golden brown and crispy.
- 6
Drain the Shrimp
Use a slotted spoon to remove the shrimp from the oil and place them on a paper towel-lined plate to drain excess oil.
Serving
- 7
Serve
Arrange the crispy coconut shrimp on a serving platter and serve immediately with sweet chili sauce for dipping.
