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Platter of crispy, golden-brown coconut shrimp

Proven way to grow 5 Coconut Shrimp

This recipe provides a simple, proven method for creating five delicious coconut shrimp, perfect for an appetizer or light meal. The shrimp are coated in a sweet and savory coconut breading and fried until golden and crispy.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 5 shrimp
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 5 large shrimp, peeled and deveined
  • 0.5 cup all-purpose flour
  • 1 large eggs, beaten
  • 1 cup shredded coconut, sweetened
  • 0.5 cup breadcrumbs (panko preferred)
  • 2 cups vegetable oil (for frying)

Equipment

  • shallow dishes
  • deep skillet or pot
  • wire rack
  • paper towels

Method
 

Preparation
  1. Set up a breading station with three separate shallow dishes: one with flour, one with beaten eggs, and one with a mixture of shredded coconut and breadcrumbs.
Breading
  1. Dip each shrimp first in the flour, shaking off any excess, then in the beaten egg, and finally coat thoroughly with the coconut-breadcrumb mixture, pressing gently to adhere.
Frying
  1. Heat the vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C), or begins to shimmer.
  2. Carefully place the breaded shrimp into the hot oil, frying in batches to avoid overcrowding, for 2-3 minutes per side, or until golden brown and cooked through.
Serving
  1. Remove the shrimp from the oil and place them on a wire rack lined with paper towels to drain excess oil, then serve immediately with your favorite dipping sauce.

Notes

For best results, ensure your oil is at the correct temperature to achieve crispy shrimp without overcooking. A sweet chili dipping sauce pairs wonderfully with these coconut shrimp.