Coconut Shrimp

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You won't want to stop eating these coconut shrimp! So light & crisp, with the perfect balance of sweet & savory. Great app or main course!

Prep Time20

Cook Time10

Total Time30

Course: Appetizer, Main Course, Snack

Cuisine: American

Keyword: coconut shrimp, coconut shrimp recipe, coconut shrimp recipes, how to make coconut shrimp

Servings:

Calories: 389kcal

Ingredients

1 pound shrimp raw (peeled and deveined)
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup all-purpose flour
2 eggs large
2 teaspoons water
1 cup shredded coconut
1/2 cup panko breadcrumbs
1/2 cup oil for frying
sweet chili sauce for dipping

US Customary - Metric

Instructions

Blot the shrimp dry and season on both sides with salt and pepper.
Lightly dust the shrimp in flour, knocking off any excess.
Beat the eggs and water together until combined, then dip in each shrimp to coat.
Combine the coconut and breadcrumbs in a large, shallow bowl.
Coat the egg-dipped shrimp in the coconut mixture, pressing lightly to adhere.
Heat the oil in a large skillet until it reaches 325 to 375 degrees F.
Working in small batches so as not to crowd the pan, lightly fry the shrimp (turning) until golden and crisp on both sides (approx. 3 to 5 minutes on each side).*
Drain, and serve with sweet chili sauce for dipping.

Notes

Coconut shrimp can also be baked in the oven, convection oven, or air fryer. Preheat standard oven to 400 degrees F (convection oven or air fryer to 375 degrees F), place shrimp on a wire rack set over a baking sheet, and bake until golden brown and cooked through (approx. 15 minutes).

Nutrition