Coconut Shrimp

Beverley Williams


I like mine with orange or pineapple dipping sauce.

☆☆☆☆☆ 0 votes
20 Min
10 Min
Stove Top


1 lb
large, raw shrimp, peeled, deveined with tails left on
1/3 c
all purpose flour
salt and pepper to taste
2 large
eggs, beaten
3/4 c
panko bread crumbs
1 c
sweetened, shredded coconut
coconut oil


1In first bowl, combine flour, saly and pepper.
2In second bowl, beat the eggs.
3In third bowl, combine panko crumbs and coconut.
4Dip each shrimp into the flour, then the egg and then dredge in the panko mixture to coat well. You may need to gently press the coconut to the shrimp to get it to stick. After coating set the shrimp on a plate while dipping the next shrimp.
5Add enough oil to cover the bottom of a large skillet on medium heat. Fry the coconut shrimp in batches - do not crowd them in the pan. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown.
6After frying, drain on a paper towel lined plate. Serve with your favorite dipping sauce.

About this Recipe

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: Asian