Coconut Shrimp
This Chinese-style coconut shrimp features a crispy panko and coconut coating surrounding tender shrimp, perfect as an appetizer or main dish.
Ingredients
For the shrimp
- 1 pound large shrimp, peeled and deveined (tails on or off to your preference)
- 1/2 cup all-purpose flour For a gluten-free version, swap for rice flour.
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 whole eggs, beaten
- 1 cup panko breadcrumbs Can use gluten-free panko if needed.
- 1 cup shredded coconut, sweetened or unsweetened Unsweetened gives a less sugary finish.
- Oil for frying (neutral oil with a high smoke point, e.g., vegetable, canola, or peanut)
- Sweet chili sauce for serving
Instructions
Preparation
- Set up three shallow bowls: one with flour mixed with salt, pepper, and garlic powder; one with beaten eggs; and one with panko and shredded coconut.
- Pat shrimp dry with paper towels. Dredge each shrimp in the seasoned flour, then dip in beaten eggs, and press into the panko-coconut mixture, ensuring they’re well coated.
- Place coated shrimp on a tray while you heat the oil.
- Heat oil in a deep skillet or medium saucepan to 350°F (175°C).
Cooking
- Fry shrimp in small batches for about 2–3 minutes per side until golden brown and opaque inside.
- Remove shrimp with a slotted spoon and drain on paper towels. Keep warm in a 200°F (95°C) oven if needed.
Serving
- Serve hot with sweet chili sauce and lemon wedges if desired.
Notes
For best crunch, reheat in a 375°F (190°C) oven or air fryer for 6–8 minutes. Store leftovers in an airtight container for up to 2 days. Flash-freeze for up to 1 month.