Ingredients
Equipment
Method
- Prepare three medium bowls. In the first bowl, combine the flour, salt, and pepper. Beat the eggs in the second bowl. In the third bowl, mix the Panko bread crumbs and shredded coconut.
- Dip each shrimp first into the flour mixture, then into the beaten eggs, and finally dredge it in the coconut mixture. Press gently to ensure the coconut adheres well. Set the coated shrimp aside on a plate.
- Heat enough oil to cover the bottom of a large skillet over medium heat. Fry the coconut shrimp in batches of 7-8 shrimp at a time, ensuring not to overcrowd the pan. Flip the shrimp after 2 minutes and fry the other side for another 2 minutes, or until golden brown. For a darker crisp, fry each side for about 2:30-3 minutes.
- Place the cooked coconut shrimp on a plate lined with paper towels as you continue frying the remaining shrimp. Sprinkle with chopped cilantro if using. Mix the dipping sauce ingredients together and serve with the shrimp.
- Cover and store any leftover shrimp in the refrigerator for up to 3 days.
Notes
Fried coconut shrimp can be frozen for up to 2 months. Reheat in a 350°F (177°C) oven for 10 minutes, or until thawed and warm. For best results, use large raw shrimp with tails attached. If using frozen shrimp, thaw them completely before starting. Peeling and deveining the shrimp beforehand will save time. Tails attached make the shrimp easier to handle during the coating process. You can remove the tails before cooking if you prefer. If using cooked shrimp, thaw them first. Coconut oil is recommended for frying for the best flavor. You will need about 3-4 tablespoons of oil to coat the bottom of the skillet.