Coconut Shrimp

This Coconut Shrimp recipe features juicy shrimp encased in panko breadcrumbs and shredded coconut, fried to crispy golden brown perfection. Paired with a sweet chili dipping sauce, this restaurant favourite is a family-friendly finger food!

Prep Time15

Cook Time15

Total Time30

Course: Appetizers & Starters, Fish & Seafood, Lunch, Quick, Easy & Under 30

Cuisine: American

Keyword: coconut shrimp, Coconut shrimp in oven, coconut shrimp recipe, Coconut shrimp recipes, coconut shrimp sauce, Easy coconut shrimp sauce, how to make coconut shrimp, Shrimp and coconut recipes, sweet coconut shrimp, What to serve with coconut shrimp

Servings: servings

Author: Taneisha Morris

Equipment

Large Skillet for frying
2 Wired Rack or paper towels

Ingredients

1 1/2 pound Large Shrimp peeled, deveined with tails on and pat dried
3/4 cup Shredded Coconut sweetened or unsweetened
3/4 cup Panko Breadcrumbs
1/2 cup All Purpose Flour
2 Eggs
1 tsp Paprika
Salt and Pepper to taste
Vegetable Oil for frying
Sweet Chili Sauce sweet and sour sauce, for dipping

Instructions

Set up 3 shallow dishes. Whisk together flour, paprika, salt and pepper in one shallow dish, beaten eggs in another, and shredded coconut and breadcrumbs in a third dish.
Coat each shrimp in flour, then dip it into beaten eggs, and finally coat it with shredded coconut, pressing gently to adhere. Working one by one, start by first dredging (lightly dipping) each shrimp into the flour mixture, then into the egg mixture, and lastly roll in the panko/coconut mixture until evenly coated. Place each shrimp onto a wire rack to rest, then repeat the process until all shrimp done.
Heat a large deep heavy bottom pot over medium heat, and add enough oil to fry the shrimp. Add shrimp being sure not to overcrowd your pot and cook, flipping at the halfway point for 3-4 minutes, or until golden brown and crispy. Remove from pot and drain on a clean wired rack. Repeat the process until all shrimp are cooked then serve with sauce and enjoy!

Nutrition