Crispy Coconut Shrimp

Ingredients

• 1 lb large shrimp (Peeled, deveined, and tails left on or removed; approximately 16–20 shrimp.)
• salt (To taste; used to season the shrimp.)
• 0.5 cup all-purpose flour (For dredging.)
• 1 large egg (Beaten for the egg wash.)
• 1 cup panko breadcrumbs (For the coating.)
• 1 cup unsweetened shredded coconut (Coconut flakes; mixed with the panko.)
• 4 cup neutral frying oil (Such as vegetable, canola, or peanut oil; the shrimp will not absorb all of the oil.)

Steps

1. 1

   Pat the shrimp dry with paper towels. Season them lightly on all sides with salt.

2. 2

   Set up three shallow bowls or dishes: place the flour in the first, beat the egg in the second, and combine the panko breadcrumbs with the coconut flakes in the third.

3. 3

   Working with one shrimp at a time, dredge it in the flour and shake off the excess.

4. 4

   Dip the floured shrimp into the beaten egg, turning it to coat completely and allowing excess egg to drip back into the bowl.

5. 5

   Press the shrimp into the panko-and-coconut mixture, turning and gently pressing so the coating adheres to all sides. Repeat with the remaining shrimp.

6. 6

   Pour enough neutral oil into a deep, heavy skillet or Dutch oven to submerge the shrimp partially or completely. Heat the oil to approximately 350°F (175°C).

7. 7

   Carefully lower the coated shrimp into the hot oil in batches, leaving space between them so the oil temperature remains steady. Do not overcrowd the pan.

8. 8

   Fry the shrimp for approximately 2–3 minutes per side, turning once, until the coating is crisp and golden brown and the shrimp are opaque and cooked through.

9. 9

   Transfer the cooked shrimp to a paper-towel-lined plate or wire rack to drain briefly. Repeat with the remaining shrimp, allowing the oil to return to temperature between batches.

10. 10

    Serve the coconut shrimp hot, optionally with a dipping sauce such as sweet chili sauce or a creamy coconut dipping sauce.

Notes

The transcript does not provide exact quantities, oil temperature, or cooking time; these amounts and details are practical estimates for approximately 1 pound of shrimp. Use a thermometer for the oil if possible, and cook shrimp until opaque throughout. The frying oil nutrition reflects the total oil listed, not the smaller amount typically absorbed during frying.

Nutrition per serving

• appetizer
• seafood
• fried
• crispy
• coconut
• quick
• restaurant-style