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Crispy Coconut Shrimp

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Delightful coconut shrimp coated in a crispy layer of panko and coconut, perfect for any occasion.

Ingredients

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  • 1 pound large shrimp, peeled and deveined
  • 1 cup shredded coconut
  • 1 cup panko bread crumbs
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • Oil for frying
  • Sweet chili sauce for serving

Instructions

  1. Set up a dredging station by preparing three bowls: one with flour, one with whisked eggs, and one with panko and coconut.
  2. Season the flour with salt, pepper, and garlic powder.
  3. Coat each shrimp in the seasoned flour, then dip in the beaten eggs, and finally roll in the coconut-panko mixture.
  4. Heat the oil in a deep pan until shimmering.
  5. Fry the shrimp in batches for 2-3 minutes on each side until golden brown.
  6. Drain the shrimp on paper towels to remove excess oil.
  7. Serve hot with sweet chili sauce for dipping.

Notes

Don’t overcrowd the pan when frying to maintain oil temperature. Leftovers can be stored in an airtight container for about 2 days.

Nutrition

Find it online: https://pinrecipezbylinaa.com/coconut-shrimp-recipe/

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