Easy Coconut Shrimp Recipe


  • 1/three cup all-purpose flour (or entire wheat) (measured effectively)
  • half teaspoon salt
  • 2 massive eggs, beaten
  • 3/4 cup Panko bread crumbs
  • 1 cup sweetened shredded coconut
  • half of teaspoon pepper
  • 1 pound uncooked massive shrimp, peeled and deveined with tails connected
  • vegetable oil or coconut oil1


  1. Start with 3 medium bowls. Combine flour, salt, and pepper in a single. Beat the eggs within the 2d bowl.  Combine Panko and coconut in the 1/3 bowl.
  2. Dip the shrimp into the flour, then the eggs, after which dredge the shrimp into the coconut blending, pressing lightly to stick. You want plenty of coconut on each shrimp. Set the lined shrimp apart on a plate as you coat the last shrimp.
  3. Add enough oil to cowl the bottom of a massive skillet on medium heat. Fry the coconut shrimp in batches – do no longer crowd them inside the pan. I fried approximately 6-7 at a time. Flip after 2 mins and fry the alternative aspect for two mins or till golden brown. I like mine a little darker, so I fried every facet for approximately 3 minutes.
  4. Place the finished coconut shrimp on a plate covered with a paper towel as you fry the rest. Serve together with your favourite sweet chili sauce or an orange chili sauce (which is 1 part Thai sweet chili sauce to two parts orange marmalade). I’ve attempted this dipping sauce and it is very tasty as nicely.
  5. Sprinkle with a touch chopped cilantro (optional) and serve. Leftover coconut shrimp keeps well within the fridge for up to a few days.
  6. Make beforehand tip: Fried coconut shrimp freezes well, up to 2 months. Reheat for 10 minutes in a 350F oven– or till thawed and heat.

Recipe Notes: