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Easy Coconut Shrimp

Name: Easy Coconut Shrimp
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 1/3 cup all-purpose flour or whole wheat flour (spooned & leveled); 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 2 large eggs, beaten; 3/4 cup Panko bread crumbs; 1 cup sweetened shredded coconut; 1 poundrawlarge shrimp, peeled and deveined with tails attached; 3–4 Tablespoons vegetable oil or coconut oil (or olive oil)*; optional for topping: 1 Tablespoon finely chopped cilantro; Serving Sauce (Optional):; 3 Tablespoons Thai chili sauce; 6 Tablespoons orange, peach, or apricot jam or preserves

Prep Time

20m

Cook Time

10m

Total Time

30m

This easy coconut shrimp recipe features a crispy coating of Panko bread crumbs and sweetened shredded coconut, with a hint of spice from Thai chili sauce. Perfectly tender shrimp are pan-fried to golden perfection, making this a quick and delicious seafood dish that's sure to be a hit.

Coconut Shrimp

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Recipe Options

Ingredients

Servings: 4

Scale:

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1/3 cup all-purpose flour or whole wheat flour (spooned & leveled)

1/2 teaspoon ground black pepper

2 large eggs, beaten

3/4 cup Panko bread crumbs

1 cup sweetened shredded coconut

1 poundrawlarge shrimp, peeled and deveined with tails attached

3–4 Tablespoons vegetable oil or coconut oil (or olive oil)*

optional for topping: 1 Tablespoon finely chopped cilantro

3 Tablespoons Thai chili sauce

6 Tablespoons orange, peach, or apricot jam or preserves

Start with 3 medium bowls. Combine flour, salt, and pepper in one. Beat the eggs in the second bowl. Combine Panko and coconut in the third bowl.

Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixture, pressing gently to adhere. You want a lot of coconut on each shrimp. Set the coated shrimp aside on a plate as you coat the remaining shrimp.

Add enough oil to cover the bottom of a large skillet over medium heat. Fry the coconut shrimp in batches such as 7-8 shrimp at a time—do not crowd them in the pan. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown. We prefer ours a little darker, so I fry each side for about 2:30-3 minutes.

Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest. Sprinkle with finely chopped cilantro. Mix dipping sauce ingredients together and serve with shrimp.

Cover and store leftover shrimp in the refrigerator for up to 3 days.

Easy Coconut Shrimp

Ingredients

Serving Sauce (optional)

Steps

Nutrition Facts

Easy Coconut Shrimp

Ingredients

Serving Sauce (optional)

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts