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Classic Coconut Shrimp
Traditional dish · Seafood
Crispy, golden-brown shrimp coated in shredded coconut and fried to perfection. A classic appetizer or main course, often served with a sweet and tangy dipping sauce.
Ingredients
- Large shrimp, peeled and deveined1 lb
- All-purpose flour1 cup
- Eggs2
- Sweetened shredded coconut2 cups
- Panko breadcrumbs1/2 cup
- Vegetable oil, for frying3 cups
- Salt1 tsp
- Black pepper1/2 tsp
- Lime wedges, for serving4
- Sweet chili sauce, for dipping1 cup
Steps
- 1
Pat the shrimp dry with paper towels. Season with salt and pepper.
- 2
Set up three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of shredded coconut and panko breadcrumbs.
- 3
Dredge each shrimp in flour, then dip in egg, and finally coat thoroughly with the coconut-panko mixture.
- 4
Heat vegetable oil in a large skillet or Dutch oven over medium-high heat to 350°F (175°C).
- 5
Fry the shrimp in batches, about 2-3 minutes per side, until golden brown and cooked through. Do not overcrowd the pan.
- 6
Remove shrimp with a slotted spoon and drain on paper towels.
- 7
Serve immediately with lime wedges and sweet chili sauce.
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