Coconut Shrimp Recipe
Fried Coconut Shrimp, Served with Sweet Chili Sauce
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Ingredients
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Shrimp
Breading
Frying
Sauce
Method
Preparation
- 1
Prepare the Shrimp
Rinse the peeled and deveined shrimp in cold water and pat dry with paper towels. Season with salt and black pepper, then set aside.
Breading
- 2
Set Up Breading Station
In three separate shallow bowls, place the all-purpose flour in the first bowl, beat the eggs in the second bowl, and combine the shredded coconut and panko breadcrumbs in the third bowl.
- 3
Bread the Shrimp
Dredge each shrimp in flour, shaking off the excess. Dip into the beaten eggs, allowing any excess to drip off, then coat with the coconut and panko mixture, pressing lightly to adhere. Place the breaded shrimp on a baking sheet.
Frying
- 4
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil temperature by dropping a small piece of bread into the oil; it should sizzle and turn golden brown.
- 5
Fry the Shrimp
Carefully add the breaded shrimp to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 2-3 minutes on each side or until golden brown and crispy. Use a slotted spoon to remove the shrimp and drain on paper towels.
Serving
- 6
Serve with Sauce
Serve the hot, crispy coconut shrimp with a side of sweet chili sauce for dipping.
