Easy Coconut Shrimp
Golden, crispy coconut shrimp made with sweetened coconut and Panko, pan-fried to perfection. Ideal for appetizers, dinners, or party platters.
Equipment
- - 3 shallow bowls
- Skillet
- Tongs
- - Paper towels
Ingredients
- **Shrimp**
- - 1 lb large raw shrimp peeled and deveined, tails on
- - ⅓ cup all-purpose flour
- - ½ tsp salt
- - ½ tsp black pepper
- - 2 eggs beaten
- - ¾ cup Panko breadcrumbs
- - 1 cup sweetened shredded coconut
- - 3–4 tbsp vegetable or coconut oil
- **Garnish**
- - 1 tbsp chopped cilantro optional
- **Dipping Sauce optional**
- - 3 tbsp Thai chili sauce
- - 6 tbsp orange or peach jam
Instructions
- Set up three bowls: flour/salt/pepper, beaten eggs, and Panko + coconut.
- Dredge shrimp in flour, dip in egg, coat in coconut mix.
- Fry shrimp in hot oil 2–3 minutes per side until golden and crisp.
- Remove to paper towel–lined plate. Sprinkle with cilantro.
- Mix sauce ingredients in small bowl and serve with shrimp.
Notes
- For baked version: 400°F oven, flip halfway, total 18 minutes
- Freeze cooked shrimp up to 2 months
- Use gluten-free ingredients for allergy-friendly option
- Freeze cooked shrimp up to 2 months
- Use gluten-free ingredients for allergy-friendly option