Coconut Shrimp
Shrimp dredged in flour and egg, then pressed into a mix of sweetened coconut and panko breadcrumbs for extra crunch and fried until golden - panko alongside the coconut is what most simplified versions leave out, along with drying the shrimp first so the coating actually sticks.
⏱ 30 min🍽 4 servings
dinnerquick
Ingredients
- •1 lb shrimp, peeled with tails on
- •1/2 cup flour
- •1/2 tsp salt
- •2 eggs, beaten
- •1 cup sweetened shredded coconut
- •1 cup panko breadcrumbs
- •2 cups vegetable oil for frying
Steps
- 1.Pat the shrimp completely dry, then dredge each one in the flour mixed with salt, shaking off the excess - dry shrimp hold the coating far better than wet ones.
- 2.Dip in the beaten egg, then press into a mixed coating of the shredded coconut and panko - the panko is what keeps the crust crisp while the coconut caramelizes, rather than using coconut alone.
- 3.Heat the oil to 350°F and fry the shrimp in batches for 2-3 minutes until golden - frying at the right temperature is what keeps the crust from turning soggy.
- 4.Drain on paper towels.
- 5.Serve with a sweet chili dipping sauce.