Coconut Shrimp

These coconut shrimp are jumbo shrimp rolled in a sweet and savory coating, then deep fried to golden brown perfection. A restaurant style appetizer or main course that's super easy to make at home.

Course Appetizer

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 326kcal

Author Sara Welch

Ingredients

2 pounds jumbo shrimp devein and peel but leave tails on
1/2 cup all purpose flour
3/4 teaspoon salt
1/2 teaspoon pepper
3 eggs beaten
1 1/2 cups finely shredded coconut the sweetened variety
1 cup panko breadcrumbs
oil for frying
3/4 cup sweet chili sauce
cilantro for garnish optional

Instructions

Place the flour in a medium size bowl along with the salt and pepper. Stir to combine.
Place the eggs in a second bowl. In a third bowl, add the coconut and breadcrumbs and mix until combined.
Dip each shrimp first into the flour, then into the egg, then roll in the coconut mixture to coat evenly. Place each breaded shrimp on a sheet pan. Repeat the process until all shrimp are breaded.
Heat 3 inches of oil in a deep large pot to 350 degrees F.
Add 6 shrimp at a time and cook for 3-4 minutes or until golden brown. Drain on paper towels.
Repeat the process with the remaining shrimp.
Place the shrimp on a plate. Serve immediately with sweet chili sauce and garnish with cilantro leaves if desired.

Notes

Use a thermometer to make sure your oil is at the correct temperature. You want your oil to be between 350 and 375 degrees F. If your oil is too hot, the coating might burn. If your oil is too cold, the breading will absorb more of the oil and become greasy.
Buy the largest shrimp you can afford – I used jumbo shrimp at 16/20 count per pound.

Nutrition