Golden, crunchy, and perfectly sweet with just the right kick!
Crispy Coconut Shrimp
Ingredients:
- 1 lb large shrimp (16–20 count), peeled & deveined, tails on
- ½ cup all-purpose flour
- 2 large eggs
- 1 cup shredded sweetened coconut
- ½ cup panko breadcrumbs
- ½ tsp salt
- ½ tsp garlic powder
- ¼ tsp black pepper
- Vegetable or canola oil, for frying
Optional Dipping Sauce
- ½ cup sweet chili sauce
- 1 tbsp fresh lime juice
Instructions:
- Prep the shrimp – Pat shrimp dry and set aside.
- Set up dredging stations:
- Bowl 1: flour
- Bowl 2: eggs, beaten
- Bowl 3: coconut, panko, salt, garlic powder, and pepper mixed together
- Bread the shrimp – Dredge each shrimp in flour, dip into egg, then press into coconut mixture to coat fully.
- Fry – Heat oil to 350°F. Fry shrimp in batches for 2–3 minutes per side, until golden brown and crispy.
- Drain & serve – Transfer to paper towels. Serve hot with sweet chili sauce mixed with lime juice.
