Description
Enjoy the irresistible Coconut Shrimp in 30 Minutes! This delightful dish features big, juicy shrimp coated in crispy panko and coconut, making it a quick and mouthwatering meal for any time.
Ingredients
Scale
- 1 lb shrimp, use the biggest shrimp you can (i prefer u12-16)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 3/4 cup panko breadcrumbs
- 1 cup shredded coconut, if using unsweetened shredded coconut, add 1/2 tsp sugar
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/4 cup water
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 2 quarts neutral oil for frying, i prefer avocado oil
Instructions
- Shell and devein the shrimp, leaving the tail on if desired. Pat them dry with paper towel and season with salt and pepper.
- Combine panko breadcrumbs and shredded coconut in one bowl, and in another bowl mix eggs, flour, water, salt, pepper, and garlic powder until a loose pancake batter consistency is reached, adding water or flour as needed.
- Dip each shrimp in the wet batter, letting excess drip off, then dredge in the panko and coconut mixture, ensuring each shrimp is well coated. Let them rest on a tray.
- Heat neutral oil in a large dutch oven or heavy-bottomed pan to 350F and fry the shrimp in batches for 2-3 minutes until golden brown. Serve with your favorite sauce.
Notes
For extra sweetness, use unsweetened shredded coconut and add sugar as indicated.
Ensure oil is at the right temperature for even cooking and crispiness.
These shrimp pair excellently with a sweet and sour sauce or a spicy dip.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg