Fried Coconut Shrimp
Experience an explosion of flavors with these crispy, coconut-crusted shrimp, perfect for any gathering or as a delightful treat at home.
Ingredients
For the shrimp
- 1 pound large shrimp, peeled and deveined Large shrimp recommended for better texture
Breading station
- 1 cup all-purpose flour Mixed with garlic powder
- 2 large eggs Beaten for coating
- 1 cup shredded coconut (unsweetened) For the coating
- 1 cup breadcrumbs (preferably panko) Panko provides extra crunch
- 1 teaspoon garlic powder Enhances flavor
- 1 teaspoon salt
- 1 teaspoon black pepper
- Oil for frying vegetable or canola 1 inch deep in the skillet
Instructions
Preparation
- Rinse the shrimp under cold water and pat them dry with a paper towel.
- Set up your breading station with flour mixed with garlic powder, beaten eggs, and a mix of shredded coconut and breadcrumbs.
- Coat the shrimp by dipping each in the flour mixture, then the beaten egg, and finally in the coconut and breadcrumb mix.
- Heat about 1 inch of oil in a large skillet over medium-high heat. Test oil readiness by dropping a small piece of bread into the oil; if it sizzles, it is ready.
Cooking
- Carefully place the breaded shrimp in the hot oil, frying in batches to avoid overcrowding.
- Fry for 2-3 minutes on each side or until golden brown.
Serving
- Transfer the cooked shrimp to a paper towel-lined plate to drain excess oil.
- Serve immediately with your choice of dipping sauce.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 375°F (190°C) for 10-12 minutes.