Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs, beaten
- 1 cup sweetened shredded coconut
- 1/2 cup panko breadcrumbs
- Vegetable oil for frying
- Sweet chili sauce or mango dipping sauce for serving
Instructions
- Rinse the shrimp under cold water and pat them completely dry.
- In a shallow bowl, mix the flour, salt, and pepper. In a second bowl, beat the eggs. In a third bowl, combine shredded coconut with panko breadcrumbs.
- Dredge each shrimp in the flour mixture, then dip into the eggs, and finally press into the coconut-breadcrumb mixture until evenly coated.
- Heat vegetable oil in a skillet to about 350°F (175°C). Test with a small piece of bread; it should sizzle and turn golden within 30 seconds.
- Fry the shrimp in batches for 2–3 minutes per side, or until golden and crispy. Avoid overcrowding to maintain even cooking.
- Remove the shrimp using tongs or a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- Serve hot with sweet chili sauce or mango dipping sauce on the side.
Notes
For a lighter version, bake at 400°F (200°C) for 12–15 minutes, turning once.
Ensure shrimp are fully dry before coating to keep the batter crisp.
Adjust sweetness by using unsweetened coconut if preferred.
- Prep Time: 15
- Cook Time: 10