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Best Coconut Shrimp Recipe

How to Make Coconut Shrimp: Easy and Crispy Fried Recipe

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  • Total Time: 30
  • Yield: 4

Ingredients

Scale
  • 1 lbs colossal shrimp, peeled and deveined (tail on or off, optional), slow defrosted
  • 2 cups vegetable oil
  • 1 cup unsweetened coconut flakes
  • 1 cup unseasoned panko breadcrumbs
  • 1/2 cup AP flour
  • 1 tsp scotch bonnet or habanero hot sauce, or favorite hot sauce
  • 2 eggs
  • 1 tsp lime zest
  • 1/2 tsp ground ginger
  • 1 tsp fine sea salt
  • 1/4 tsp allspice
  • flaky sea salt for finishing
  • lime wedges and dipping sauce for serving

Instructions

  1. Prepare Your Shrimp: Make sure your shrimp are defrosted, rinsed, and patted dry. Mix together your salt and spices and lightly season each side of the shrimp.
  2. Prepare your Dredging Station: Add the flour and lime zest to a shallow bowl and mix well. Whisk the eggs and hot sauce together in a shallow bowl and whisk until fully incorporated and a little frothy. Add the coconut and panko to a third shallow bowl and mix to combine.
  3. Get Your Dip On: Working one shrimp at a time, dip your shrimp into the flour. Shake off any excess. Dip the shrimp into the egg wash making sure both sides are coated. Finally dip the shrimp in coconut and panko mixture, pressing it on to make sure it’s fully coated. Transfer shrimp to a waiting baking rack and proceed with the rest of the shrimp. This portion can be done ahead of time and the shrimp can be refrigerated until ready to fry.
  4. Fry Time: Heat a large cast iron skillet or Dutch oven over medium heat with vegetable oil. The oil should be at 325 degrees. Use tongs to gently lower the shrimp, a few at a time, into the hot oil, careful not to crowd them. Allow them to fry approximately 2 minutes on the first side before flipping them. Allow them to cook 1 minute more until golden brown and crispy.
  5. Finishing Touch: Transfer the shrimp to a paper towel lined cooling rack. Season with a sprinkle of flakey sea salt. Serve with your favorite dipping sauce and wedges of lime.
  • Author: Lobster Louie
  • Prep Time: 15
  • Cook Time: 15
  • Category: Appetizer
  • Method: Fry
  • Cuisine: American

Nutrition

  • Calories: 310kcal
  • Sugar: 14 g
  • Sodium: 170 mg
  • Fat: 15 g
  • Saturated Fat: 8 g
  • Carbohydrates: 25g
  • Protein: 20g
  • Cholesterol: 240 mg

Find it online: https://lobsteranywhere.com/recipes/how-to-make-coconut-shrimp/

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