Coconut Shrimp
Crisp, golden coconut shrimp with a light coconut-panko crust, served with sweet chili sauce and fresh lime.
Servings 4 servings
Ingredients
- 1 pound large shrimp peeled and deveined with tails left on
- 1/2 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 large eggs
- 1 tablespoon water
- 3/4 cup sweetened shredded coconut
- 3/4 cup panko breadcrumbs
- Vegetable or canola oil for frying
- Sweet chili sauce for serving
- Fresh lime wedges for serving
Instructions
- Pat the shrimp completely dry with paper towels.
- Arrange three shallow trays. Combine the flour, salt, and pepper in the first. Whisk the eggs with the water in the second. Combine the coconut and panko in the third.
- Holding each shrimp by the tail, coat it lightly in the seasoned flour, dip it into the egg mixture, then press it into the coconut-panko mixture until evenly covered.
- Arrange the breaded shrimp on a tray and refrigerate uncovered for 15 minutes to help the coating adhere.
- Pour 2 to 3 inches of oil into a heavy-bottomed pot and heat to 350°F.
- Fry the shrimp in small batches for 2 to 3 minutes, turning once, until deeply golden and cooked through. Keep the oil close to 350°F between batches.
- Transfer the shrimp to a wire rack set over a sheet pan. Season lightly with salt and serve immediately with sweet chili sauce and lime wedges.
Notes
Drying the shrimp thoroughly and allowing the breaded shrimp to rest briefly are the keys to a crisp coating that stays in place.