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Coconut Shrimp

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Coconut Shrimp are crispy, golden shrimp coated in a sweet and crunchy coconut-panko crust, then fried or baked to perfection. They make a fun and flavorful appetizer or main dish.

Ingredients

  • 1 lb large shrimp, peeled and deveined
  • Salt, to taste
  • Black pepper, to taste
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 2 tablespoons milk or buttermilk
  • 1 cup shredded coconut (sweetened or unsweetened)
  • 1 cup panko breadcrumbs
  • Oil for frying (vegetable or canola)
  • Optional: lime wedges, chopped cilantro

Instructions

  1. Pat shrimp dry and season with salt and black pepper.
  2. Set up a breading station with three bowls: one with flour, one with beaten eggs and milk, and one with a mix of shredded coconut and panko.
  3. Dredge each shrimp in flour, then dip into the egg mixture.
  4. Coat the shrimp in the coconut-panko mixture, pressing to adhere.
  5. Heat oil in a skillet over medium-high heat. Fry shrimp in batches for 2–3 minutes per side until golden and crisp.
  6. Transfer cooked shrimp to a paper towel-lined plate to drain.
  7. Serve warm with lime wedges and your favorite dipping sauce.

Notes

Bake at 400°F (200°C) for 12–15 minutes for a lighter version.Add cayenne or chili powder to the coating for heat.Use crushed cornflakes for a different crunch.Serve with pineapple sweet chili sauce for a tropical flavor boost.Best served fresh; reheat in oven to retain crispiness.

Nutrition

Find it online: https://cookibly.com/coconut-shrimp/