Coconut Shrimp with Crispy Coating (Printable Version)
Crispy coconut-crusted shrimp delivers juicy, tender bites and irresistible crunch. Perfect with sweet chili dip.
# What You'll Need:
→ Dredging Station
01 -
65 grams all-purpose flour
02 -
0.5 teaspoon fine salt
03 -
0.5 teaspoon freshly cracked black pepper
04 -
1 teaspoon garlic powder
05 -
2 large eggs, lightly beaten
06 -
75 grams panko breadcrumbs
07 -
80 grams shredded coconut
→ Main Seafood
08 -
450 grams large raw shrimp, peeled and deveined
→ Frying Oil
09 -
Canola or vegetable oil, for frying
→ For Serving
10 -
Thai sweet chili sauce (optional)
11 -
Lemon wedges (optional)
# Steps to Follow:
01 -
Set up three shallow bowls: mix flour, salt, pepper, and garlic powder in the first; lightly beaten eggs in the second; combine panko breadcrumbs and shredded coconut in the third.
02 -
Dredge each shrimp in the seasoned flour, dip in eggs, then press into the panko and coconut mixture until well coated. Set aside on a plate.
03 -
Pour oil into a large skillet or saucepan to a 0.5-centimetre depth and heat over medium-high until shimmering.
04 -
Add coated shrimp in batches and fry 2–3 minutes per side until golden brown and crisp.
05 -
Transfer cooked shrimp to a plate lined with kitchen paper; repeat frying with remaining shrimp.
06 -
Present hot shrimp with Thai sweet chili sauce and lemon wedges, if desired.
# Additional Notes:
01 -
For best results, press shrimp firmly into the coconut mixture to ensure a thick, even coating.