This Easy Coconut Shrimp recipe brings a taste of the tropics to your table with crispy shrimp coated in sweet coconut flakes. Perfect as an appetizer or main dish, these crunchy delights are sure to please!
Ingredients for Easy Coconut Shrimp
- 1 pound large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 1 cup shredded sweetened coconut
- 1 cup Panko breadcrumbs
- Oil for frying (vegetable or canola)
- Sweet chili sauce or mango salsa, for dipping
How to Make Easy Coconut Shrimp
- Prepare Shrimp: Pat the shrimp dry with paper towels. Set up a breading station with three shallow bowls: one with flour, salt, and pepper mixed together; one with beaten eggs; and one with a mixture of coconut and Panko breadcrumbs.
- Coat the Shrimp: Dip each shrimp first into the flour mixture, shaking off excess, then into the beaten eggs, and finally into the coconut-Panko mixture, pressing gently to adhere. Place breaded shrimp on a plate.
- Heat Oil: In a large skillet, heat about 1 inch of oil over medium-high heat until it reaches 350°F (175°C).
- Fry the Shrimp: Carefully place shrimp in the hot oil in batches, making sure not to overcrowd the pan. Fry for about 2-3 minutes per side, or until golden brown and crispy. Transfer cooked shrimp to a paper towel-lined plate to drain excess oil.
- Serve: Serve the Easy Coconut Shrimp immediately with sweet chili sauce or mango salsa for dipping.
About the Main Ingredients
- Shrimp: Provide a tender, sweet seafood base for the crunchy coconut coating.
- Flour: Helps the breading adhere to the shrimp.
- Eggs: Act as a binder to hold the coconut and breadcrumbs in place.
- Coconut and Panko: Create a crispy, flavorful coating that complements the sweetness of the shrimp.
- Oil: Used for frying to achieve a crispy exterior.
Enjoy this Easy Coconut Shrimp as a delicious appetizer or main dish, bringing a taste of the tropics to your next meal!
