If you’re craving a delightful seafood appetizer that bursts with tropical flavors, look no further than this Crispy Coconut Shrimp recipe. With its crunchy, golden exterior and tender shrimp inside, it’s a hit for parties, game day, or a cozy dinner at home.
Ingredients
Scale:
1 pound large shrimp (16-20 count), peeled and deveined
1 cup all-purpose flour
2 large eggs
1 cup shredded coconut (sweetened or unsweetened)
1 cup panko breadcrumbs
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon cayenne pepper (optional, for heat)
Vegetable oil or coconut oil, for frying
Tropical fruit salsa or sweet chili sauce (for dipping, optional)
Instructions
Rinse the shrimp under cold water and pat them dry with paper towels.
In three separate shallow bowls, place the flour, beaten eggs, and a mixture of shredded coconut and panko breadcrumbs combined with garlic powder, salt, black pepper, and cayenne pepper.
Dredge each shrimp in the flour, dip it into the beaten eggs, and then press it into the coconut-panko mixture.
In a large deep skillet or frying pan, heat about 1 inch of oil over medium-high heat until it reaches 350°F (175°C).
Carefully add the breaded shrimp to the hot oil in batches, frying for 2-3 minutes on each side or until golden brown.
Transfer the cooked shrimp to a paper towel-lined plate to drain excess oil.
