Crispy Coconut Shrimp

Yield

4 / 1 lb coconut shrimp

Cook time

4 minutes

Ingredients

• 1 lb large raw shrimp, peeled and deveined, tails on
• ⅓ cup all-purpose flour
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 large eggs, beaten
• ¾ cup panko breadcrumbs
• 1 cup sweetened shredded coconut
• Vegetable or canola oil, for frying
• 3 tablespoons Thai sweet chili sauce, optional
• 6 tablespoons orange, peach, or apricot preserves, optional

Method

1. Pat the shrimp dry with paper towels, leaving the tails attached.
2. In a shallow bowl, combine the flour, salt, and black pepper.
3. Place the beaten eggs in a second bowl. Mix the panko breadcrumbs and shredded coconut in a third bowl.
4. Coat each shrimp lightly in seasoned flour, dip into the eggs, then press firmly into the coconut-panko mixture.
5. Arrange the coated shrimp on a plate while preparing the remaining pieces.
6. Heat approximately ½ inch of oil in a 12-inch deep skillet over medium heat to 350°F (175°C).
7. Fry the shrimp in small batches for about 2 minutes per side, until golden brown, crispy, and cooked through to 145°F (63°C).
8. Transfer to a wire rack to drain excess oil.
9. For the optional dipping sauce, stir together the Thai sweet chili sauce and fruit preserves until smooth.
10. Serve the coconut shrimp hot with the dipping sauce.

Kitchen notes

Press the coconut-panko coating gently onto each shrimp before frying. Maintain steady oil temperature and avoid overcrowding the skillet to keep the coating crisp and golden without burning the coconut.