Crispy Coconut Shrimp
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: None
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined (tails left on)
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup shredded coconut (sweetened or unsweetened)
- 1/2 cup Panko breadcrumbs
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying
Instructions
- Step 1: Set Up the Breading Station: Arrange three shallow bowls in a row. In the first bowl, mix the flour, salt, pepper, and garlic powder. In the second bowl, whisk the eggs. In the third bowl, combine the shredded coconut and the Panko breadcrumbs, mixing them well to ensure an even coating.
- Step 2: Coat the Shrimp: Hold a shrimp by the tail and dredge it in the flour mixture, shaking off any excess. Dip it into the beaten eggs until fully submerged. Finally, press the shrimp into the coconut and Panko mixture, making sure the coating sticks to all sides. Repeat this process for all shrimp and place them on a parchment-lined tray.
- Step 3: Heat the Oil: Pour about one inch of vegetable oil into a large skillet or frying pan. Heat the oil over medium-high heat until it reaches approximately 350°F. You can test the oil by dropping a pinch of breadcrumbs into it; if it sizzles immediately, the oil is ready.
- Step 4: Fry the Shrimp: Carefully place the shrimp into the hot oil in batches, being careful not to overcrowd the pan. Fry for about 2 to 3 minutes per side, or until the exterior is a deep golden brown and the shrimp is opaque and cooked through.
- Step 5: Drain and Serve: Use a slotted spoon to remove the shrimp from the oil and place them on a plate lined with paper towels to drain any excess grease. Serve immediately while they are hot and at their peak crispiness.
Find it online: https://www.swiftydish.com/dinner/crispy-coconut-shrimp/