Prep time: 15 minutes
Cook time: 10 minutes
Serves: 4
Crispy Coconut Shrimp, one of my favorite appetizers! Jumbo shrimp are coated in panko and coconut shreds, then fried until gold brown and crispy – dip them into Thai Sweet Chili Sauce for the perfect balance of flavors – so delicious!
I used unsweetened coconut, but you could use sweetened shredded coconut if you want it to taste a little sweeter
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In a bowl, add ⅓ Cup All Purpose Flour, ½ Teaspoon Fine Sea Salt, ½ Teaspoon Granulated Sugar, ¼ Teaspoon Ground Black Pepper, stir with a whisk and set aside. In separate bowl, combine 1¼ Cup Shredded Coconut and ⅓ Cup Panko Crumbs (* If the Shredded Coconut pieces are long, chop them up so they’re ¼-⅓ inch pieces)
Dry off the shrimp with paper towels. Hold a shrimp by the tail and coat it well with the flour mixture, then dip into the beaten eggs, and lastly coat very well with coconut & panko. Place it onto a baking sheet or parchment paper. Repeat until you finish coating all the shrimp.
Use a large heavy bottom pot and fill with about 2 inches of frying oil. Use high heat, the oil should be 365°F – use a deep fry thermometer to monitor the temp. Fry until golden brown in batches so you don’t overcrowd the pot, it should take about 2 minutes. Drain them on a rack lined with paper towels. Wait for the oil temp to return to 365°F before frying the next batch. You can garnish with finely chopped cilantro and serve with Sweet Chili Sauce for dipping. Enjoy!
Hi everyone! I’m Van, the creator and recipe developer for FOOD is a Four Letter Word. Follow this page for delicious & eclectic recipes. I hope you find something that you enjoy making on here.
-Van
