Description
Make these fantastic Coconut Crusted Shrimp for your next gathering! They are crispy, tropical, and always a crowd-pleaser. You will love how easy they are to prepare.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups sweetened shredded coconut
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
Instructions
- Pat the shrimp very dry with paper towels.
- Set up a dredging station with three shallow dishes.
- In the first dish, place the flour seasoned with salt and pepper.
- In the second dish, place the beaten eggs.
- In the third dish, combine the shredded coconut and panko breadcrumbs.
- Dredge each shrimp first in the flour, shaking off the excess.
- Next, dip the floured shrimp into the egg wash, letting excess drip off.
- Finally, press the shrimp firmly into the coconut mixture until fully coated.
- Heat about 1 inch of vegetable oil in a deep skillet to 350°F (175°C).
- Fry the shrimp in batches, turning occasionally, until golden brown and cooked through, about 2-3 minutes per side. Do not overcrowd the pan.
- Remove the shrimp with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
- Serve immediately with your favorite dipping sauce.
Notes
- For an extra crunchy crust, chill the coated shrimp for 15 minutes before frying.
- If you prefer baking, place coated shrimp on a baking sheet and bake at 400°F (200°C) for 12-15 minutes, flipping halfway.
- Sweetened coconut gives the best flavor, but unsweetened works if you prefer less sugar.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American/Tropical
Nutrition
- Serving Size: 4 ounces
- Calories: 350
- Sugar: 15g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 150mg