Crispy Coconut Shrimp
Crispy coconut shrimp is a restaurant-style appetizer with a golden coating, tender shrimp, and a lightly sweet tropical flavor. The mixture of shredded coconut and crunchy breadcrumbs makes every bite crisp and satisfying. This dish is excellent for dinner parties, seafood nights, holiday meals, or as a special starter before a main course.
Ingredients
- 1 pound large shrimp (peeled and deveined)
- ½ cup all-purpose flour
- 2 eggs (beaten)
- 1 cup panko breadcrumbs
- 1 cup sweetened shredded coconut
- Salt and black pepper (to taste)
- Oil for frying
- Sweet chili sauce (for serving)
Instructions
- Pat the shrimp dry and season with salt and pepper. Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko mixed with shredded coconut. Dip each shrimp first into flour, then egg, and finally the coconut breadcrumb mixture. Heat about one inch of oil in a skillet over medium-high heat. Fry the shrimp in small batches for 2 to 3 minutes per side, until golden brown and cooked through. Place the cooked shrimp on a paper towel-lined plate.
Notes
Serve coconut shrimp warm with sweet chili sauce, mango salsa, or a lime aioli. Arrange lime wedges on the platter for a fresh finish. Avoid overcrowding the skillet, as this can make the shrimp less crispy.