Fried Coconut Shrimp (Print View)
Crispy golden shrimp coated in sweet coconut flakes, fried to perfection and served with zesty dipping sauce.
# What You Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined, tails on
→ Breading Station
02 - 2/3 cup all-purpose flour
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 2 large eggs
06 - 1/2 cup milk
07 - 1 cup unsweetened shredded coconut
08 - 1/2 cup panko breadcrumbs
→ Frying
09 - Vegetable oil for frying
→ Dipping Sauce
10 - 1/3 cup sweet chili sauce
11 - 1 tablespoon lime juice
# How-To Steps:
01 - Pat shrimp dry with paper towels to remove excess moisture for better coating adherence.
02 - In first shallow bowl, combine flour, salt, and pepper. In second bowl, whisk eggs and milk until blended. In third bowl, mix shredded coconut with panko breadcrumbs.
03 - Dredge each shrimp in flour mixture, shaking off excess. Dip into egg wash, allowing excess to drip off. Press firmly into coconut-panko mixture, ensuring complete coverage on all sides.
04 - Pour 1 inch vegetable oil into deep skillet or frying pan. Heat to 350°F, maintaining temperature throughout frying process.
05 - Fry shrimp in batches without overcrowding, 2 to 3 minutes per side until golden brown and cooked through. Internal temperature should reach 145°F.
06 - Remove shrimp with slotted spoon, drain on paper towels to absorb excess oil. Let rest 2 minutes before serving.
07 - Whisk sweet chili sauce with lime juice until smooth. Serve alongside warm coconut shrimp.
# Expert Hints:
01 -
- The combination of sweet coconut and crispy panko creates this incredible texture that keeps you reaching for just one more
- These shrimp fry up in under 10 minutes but taste like something from a restaurant
02 -
- Do not overcrowd the pan or the oil temperature drops and you end up with soggy shrimp
- Let the fried shrimp rest for at least 30 seconds before serving, they continue crisping up outside the oil
03 -
- Use one hand for dry ingredients and one for wet to keep your fingers from getting completely coated in batter
- Let the coated shrimp sit for 5 minutes before frying, this helps the coconut adhere better