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Plate of golden-fried coconut shrimp with dipping sauce

Coconut Shrimp

Crispy, sweet, and savory, these coconut shrimp are a delightful appetizer or a quick main course. Coated in a crunchy coconut-panko mixture and fried to golden perfection, they're irresistible served with your favorite dipping sauce.
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Prep Time 25 minutes
Cook Time 7 minutes
Total Time 32 minutes
Servings: 2 servings
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 10 pieces large shrimp, peeled, deveined, tail on
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 cup panko breadcrumbs
  • 1 cup unsweetened shredded coconut
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 cups vegetable oil, for frying
For Serving
  • 1/2 cup Sweet chili sauce or your favorite dipping sauce

Equipment

  • Shallow dishes (3)
  • Large pot or deep fryer
  • Tongs
  • Slotted spoon
  • Paper towels

Method
 

Preparation
  1. Set up a breading station with three shallow dishes: one for flour seasoned with salt and pepper, one for whisked eggs, and one for a mix of panko and shredded coconut.
Breading
  1. Dredge each shrimp by first coating it in the flour mixture, tapping off any excess, then dipping it into the whisked egg, and finally pressing it into the panko-coconut mixture to ensure a generous, even coating.
Cooking
  1. Heat vegetable oil in a large pot or deep fryer to 350°F (175°C). Carefully fry the shrimp in batches for 2-3 minutes per side, or until they achieve a golden brown color and are thoroughly cooked.
  2. Remove the cooked shrimp with a slotted spoon, place them on paper towels to drain excess oil, and serve immediately with sweet chili sauce or your preferred dipping sauce.

Notes

For an alternative cooking method, you can bake the shrimp at 400°F (200°C) for 12-15 minutes, flipping halfway, after lightly spraying them with oil, for a slightly less crispy but still delicious result.