Coconut Shrimp (Easy Recipe)
Learn the secret to making perfect Coconut Shrimp every time with just a few easy steps. You’ll get tender, juicy shrimp with a crispy coconut crust so good, takeout won’t stand a chance.
Servings: 4 servings
Calories: 329kcal
Ingredients
- ½ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- 1 teaspoon garlic powder
- 2 large eggs lightly beaten
- ¾ cup panko breadcrumbs
- 1 cup shredded coconut
- 1 pound large raw shrimp peeled and deveined
- canola or vegetable oil for frying
- Thai sweet chili sauce optional for serving
- lemon wedges optional for serving
Instructions
- Make a dredging station using 3 shallow bowls. Combine flour, salt, pepper, and garlic powder in the first bowl. Add lightly beaten eggs in the second, and combine panko and shredded coconut in the third bowl.½ cup all-purpose flour, ½ teaspoon salt, ½ teaspoon freshly cracked black pepper, 1 teaspoon garlic powder, 2 large eggs, ¾ cup panko breadcrumbs, 1 cup shredded coconut
- Dredge shrimp in flour mixture, then dip in egg mixture, and lastly, press the shrimp into the panko and coconut mixture. Transfer to a plate.1 pound large raw shrimp
- Heat a large skillet or saucepan over medium-high heat. Generously pour oil into the pan ¼-inch deep.canola or vegetable oil
- Once oil is hot and shimmering, add shrimp in batches and fry for 2 to 3 minutes per side, or until shrimp is golden brown.
- Transfer coconut shrimp to a paper towel-lined plate or sheet pan and repeat with the remaining shrimp.
- Serve shrimp with dipping sauce and lemon wedges. Enjoy.Thai sweet chili sauce, lemon wedges
Nutrition
Serving: 1serving | Calories: 329kcal | Carbohydrates: 33g | Protein: 22g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 225mg | Sodium: 1106mg | Potassium: 285mg | Fiber: 2g | Sugar: 11g | Vitamin A: 324IU | Vitamin C: 0.2mg | Calcium: 102mg | Iron: 2mg