Coconut Shrimp Recipe
Fantailed shrimp rolled in coconut, quick fried, and served with Thai chili sauce
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Ingredients
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Coconut Shrimp Ingredients
Method
Cooking Directions
Prepare the Shrimp
In a bowl, season the shrimp with salt and black pepper. Set aside.
Set Up Breading Station
In three separate shallow dishes, place the flour, beaten eggs, and a mixture of shredded coconut and panko breadcrumbs.
Coat the Shrimp
Dredge each shrimp first in flour, then dip in the beaten eggs, and finally coat with the coconut and panko mixture. Press gently to ensure the coating sticks.
Heat the Oil
In a large frying pan, heat the vegetable oil over medium heat until hot (about 350°F or 175°C).
Fry the Shrimp
Carefully add the coated shrimp to the hot oil, frying in batches if necessary. Cook for 2-3 minutes on each side or until golden brown and cooked through.
Drain and Serve
Remove the shrimp from the oil and let drain on paper towels. Serve hot with Thai chili sauce on the side for dipping.