Coconut Shrimp
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(6)
Ingredients
6 servings
- 2 cups vegetable oil
- 1 cup Panko bread crumbs
- 1 cup unsweetened shredded coconut
- 1 pound medium shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper, to taste
- ½ cup all-purpose flour
- 2 large eggs, beaten
- Sweet chili sauce, for serving
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Preparation
Step 1
Heat vegetable oil in a large skillet or Dutch oven over medium high heat.
Step 2
In a large bowl, combine Panko bread crumbs and shredded coconut; set aside.
Step 3
Season shrimp with salt and pepper, to taste. Working one at a time, dredge shrimp in the flour, dip into the eggs, then dredge in the coconut mixture, pressing to coat.
Step 4
Working in batches, add shrimp to the Dutch oven and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
Step 5
Serve immediately with sweet chili sauce, if desired.
Step 6
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Chef's notes
Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.
