The Best Crispy Fried Coconut Shrimp Recipe
Ingredients
- 1 lb large shrimp (16-20 count), peeled and deveined, tails on
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1 cup sweetened shredded coconut
- 1/2 cup unsweetened coconut flakes
- 4 cups neutral oil (canola, vegetable, or peanut)
- 1/2 cup sweet chili sauce
- 1 tablespoon fresh lime juice
- 1 tablespoon cilantro, finely chopped (optional)
Instructions
- Pat the shrimp completely dry with paper towels and season with kosher salt and black pepper.
- Set up a three-dish breading station: 1) flour, garlic powder, and paprika; 2) beaten eggs; 3) panko, sweetened coconut, and unsweetened coconut.
- Dredge each shrimp first in the flour, then the egg, and finally press firmly into the coconut mixture to coat completely. Place on a baking sheet.
- Heat oil in a heavy-bottomed pot to 350°F (175°C).
- Fry the shrimp in small batches (5-6 at a time) for 2-3 minutes, flipping once, until deep golden brown and crispy.
- Remove shrimp with a slotted spoon and drain on a wire rack. Ensure oil returns to 350°F between batches.
- While the shrimp are hot, whisk together sweet chili sauce, lime juice, and cilantro for the dipping sauce.
- Serve immediately.
Notes
Ensure your oil temperature is stable at 350°F (175°C) for perfectly cooked, non-greasy shrimp.