Coconut Shrimp

Use large shrimp that are at least 12/15 count to a pound. If the shrimp are too small, they will cook through before the coconut breading has time to crisp.


1/3 cup all-purpose flour

½ teaspoon salt

½ teaspoon ground black pepper

2 large eggs, beaten

¾ cup panko bread crumbs

1 cup sweetened shredded coconut

1 pound raw, large Gulf shrimp, rinsed, peeled and deveined, tails left on

1 cup coconut oil or vegetable oil, for frying

Sweet chili sauce, for serving


Combine flour, salt and pepper in a shallow dish. In another shallow dish, beat the eggs. In a third shallow dish, combine the panko and dried coconut.

Working in batches and holding the shrimp by the tails, coat the shrimp with the flour, then dip in the egg, and then dredge in the shredded coconut mixture, pressing gently to help coconut and panko stick to the shrimp.

Add enough oil to cover the bottom of a large skillet, and set it over medium heat.

When oil is warmed, add the shrimp to the skillet and fry, turning once, until golden brown and cooked through, about 4 minutes. Don’t crowd the pan; work in batches and add more oil as needed.

Using tongs, remove the shrimp from the oil and transfer to a paper towel-lined plate to drain.

Serve with sweet chili sauce.


Ingredients used in this recipe