Description
This best crispy coconut shrimp delivers restaurant-quality results in your own kitchen. The coating creates an incredible crunch that stays crispy even after sitting for a few minutes. The sweet coconut pairs beautifully with tender, juicy shrimp, making it a perfect weeknight treat.
Ingredients
Scale
1 pound Large shrimp (peeled, deveined, tails on)
1/2 cup All-purpose flour
2 large Eggs
1 1/2 cups Sweetened shredded coconut
1 cup Panko breadcrumbs
1 teaspoon Salt
1/2 teaspoon Black pepper
1/2 teaspoon Garlic powder
2 cups Vegetable oil (for frying)
Instructions
- Step 1: Set up your breading station. Place flour mixed with salt, pepper, and garlic powder in one shallow bowl. Beat the eggs in a second bowl. Combine the shredded coconut and panko breadcrumbs in a third bowl
- Step 2: Pat the shrimp completely dry with paper towels
- Step 3: Dredge each shrimp in flour, dip it into the beaten eggs, and then press it into the coconut-panko mixture
- Step 4: Heat vegetable oil in a large, deep skillet to 350°F
- Step 5: Carefully place shrimp into the hot oil and fry for about 2-3 minutes per side until golden brown and crispy
- Step 6: Remove the cooked shrimp and place them on a paper towel-lined plate. Serve immediately
Notes
For a healthier version, try baking instead of frying at 400°F for about 15 minutes.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 385 kcal
- Sugar: 8g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 245mg