Coconut Shrimp
Transport your taste buds to a tropical paradise with this easy and delicious coconut shrimp recipe, featuring a perfect balance of sweetness and crunch.
Ingredients
Shrimp and Breading
- 1 lb large shrimp, peeled and deveined
- 1 cup shredded coconut (sweetened or unsweetened)
- 1 cup all-purpose flour
- 2 large eggs, whisked
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp cayenne pepper (optional)
- Oil for frying (vegetable or coconut) For frying
Instructions
Preparation
- Set up three bowls: one for flour, another for the whisked eggs, and the last for shredded coconut mixed with salt, pepper, and cayenne.
- Coat each shrimp in flour, shaking off excess to create a thin layer.
- Dip shrimp in the egg wash, then roll in the coconut mixture, ensuring the coconut clings well.
Cooking
- Heat oil in a skillet over medium-high heat to about 350°F (175°C).
- Carefully add shrimp in batches to the oil and fry for 2-3 minutes per side until golden brown.
- Drain on paper towels before serving warm with a dipping sauce.
Notes
For lighter options, consider using unsweetened shredded coconut, almond flour, or baking instead of frying. Serve with mango chutney or a creamy coconut sauce for extra flavor.