Fried Coconut Shrimp (Printable)
Golden crispy coconut-coated shrimp with tangy dipping sauce. Ready in 30 minutes.
# What You Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined, tails on
→ Breading
02 - 2/3 cup all-purpose flour
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
05 - 2 large eggs
06 - 1/2 cup milk
07 - 1 cup unsweetened shredded coconut
08 - 1/2 cup panko breadcrumbs
→ For Frying
09 - Vegetable oil, for frying
→ Dipping Sauce
10 - 1/3 cup sweet chili sauce
11 - 1 tbsp lime juice
# Steps:
01 - Pat the shrimp dry with paper towels and set aside.
02 - In a shallow bowl, combine flour, salt, and pepper. In a second bowl, whisk together eggs and milk. In a third bowl, mix shredded coconut and panko breadcrumbs.
03 - Dredge each shrimp first in the flour mixture, shaking off excess, then dip into the egg mixture, and finally coat with the coconut-panko mixture, pressing gently to adhere.
04 - Heat about 1 inch of vegetable oil in a deep skillet or frying pan to 350°F.
05 - Fry the shrimp in batches without overcrowding the pan, 2-3 minutes per side, until golden brown and cooked through.
06 - Remove with a slotted spoon and drain on paper towels. Whisk together sweet chili sauce and lime juice for dipping. Serve hot.
# Expert Advice:
01 -
- The coconut gets perfectly toasted while staying tender inside, creating this irresistible sweet and salty situation
- They come together faster than you can debate whether to order takeout, and everyone assumes you spent way more effort than you actually did
02 -
- Do not overcrowd the pan or the oil temperature will drop and your shrimp will absorb too much oil instead of getting crispy
- The coconut can go from perfectly golden to burnt surprisingly fast, so keep your eyes on the pan the entire time
03 -
- Buy already peeled and deveined shrimp to save yourself twenty minutes of tedious work, nobody will know the difference
- Line your baking sheet with paper towels before you start frying so you have a ready made draining station