Crispy Coconut Shrimp (Printer-Friendly Version)
# What You'll Need:
→ Coating
01 -
⅓ cup all-purpose flour
02 -
½ teaspoon each salt and black pepper
03 -
2 large eggs, beaten
04 -
¾ cup Panko bread crumbs
05 -
1 cup sweetened shredded coconut
→ Main
06 -
1 pound large raw shrimp, peeled and deveined, tails on
07 -
3-4 tablespoons coconut or vegetable oil
08 -
1 tablespoon cilantro, finely chopped (optional)
→ Dipping Sauce
09 -
3 tablespoons Thai chili sauce
10 -
6 tablespoons orange, peach, or apricot preserves
# Let's Cook!:
01 -
Set up three bowls: flour mixture, beaten eggs, and combined Panko and coconut.
02 -
Dredge shrimp in flour, then eggs, then coconut-Panko mixture, pressing to adhere.
03 -
Heat oil in skillet over medium heat. Fry shrimp in batches, 2-3 minutes per side until golden.
04 -
Drain on paper towels, sprinkle with cilantro if desired. Serve with mixed dipping sauce.
# Recipe Notes:
01 -
Crispy coconut-crusted shrimp served with a sweet and spicy dipping sauce - perfect as an appetizer or main dish.