Ingredients
Scale
- 1 pound large shrimp (16-20 count), peeled and deveined, tails on or off
- ½ cup all-purpose flour (or gluten-free flour blend)
- 2 large eggs
- 2 tablespoons water
- 1½ cups sweetened shredded coconut
- 1 cup panko breadcrumbs
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
- Vegetable oil for frying (about 2 cups)
- ½ cup sweet chili sauce (for serving)
- Fresh lime wedges (optional, for garnish)
- Chopped fresh cilantro (optional, for garnish)
Instructions
- Prepare the shrimp: Pat shrimp completely dry with paper towels. This is crucial for getting the coating to stick properly. If using shrimp with tails, leave them on for easy handling. Season lightly with a pinch of salt and pepper.
- Set up your breading station: Place flour in the first shallow bowl. In the second bowl, whisk together eggs and water until well combined. In the third bowl, mix together shredded coconut, panko breadcrumbs, salt, garlic powder, paprika, and black pepper until evenly distributed.
- Bread the shrimp: Working with one shrimp at a time, dredge it in flour, shaking off excess. Dip into the egg mixture, letting excess drip off. Finally, press the shrimp into the coconut mixture, coating both sides generously and pressing gently so the coating adheres. Place breaded shrimp on a plate or baking sheet. Repeat with remaining shrimp.
- Heat the oil: Pour about 1-2 inches of vegetable oil into a large, deep skillet. Heat over medium-high heat until it reaches 350°F. To test without a thermometer, drop a pinch of the coconut mixture into the oil – it should sizzle immediately and float to the surface.
- Fry the shrimp: Carefully add 4-5 shrimp to the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes on the first side until golden brown and crispy. Flip and cook for another 1-2 minutes until the second side is golden and the shrimp are cooked through (they should be opaque and pink).
- Drain and keep warm: Using tongs, transfer fried shrimp to a paper towel-lined plate or wire rack. If desired, keep finished shrimp warm in a 200°F oven while you fry the remaining batches.
- Serve immediately: Arrange coconut shrimp on a serving platter. Serve hot with sweet chili sauce for dipping. Garnish with fresh lime wedges and chopped cilantro if desired.
Notes
- Don’t skip patting the shrimp dry – moisture is the enemy of a crispy coating
- Maintain consistent oil temperature between 340-360°F for the crispiest results
- Don’t overcrowd the pan or the temperature will drop and shrimp will absorb too much oil
- These are best served immediately while the coating is at peak crispiness
- For a lighter version, you can bake these at 425°F for 10-12 minutes, flipping halfway through
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Pan-Frying
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 5 shrimp (approximately 4 ounces)
- Calories: 385
- Sugar: 8g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 195mg