Coconut Shrimp

This crispy coconut shrimp is a delectable dish featuring succulent shrimp coated in a coconut and breadcrumb mixture, offering an irresistible taste in every bite.

Prep Time30

Cook Time3

Total Time33

Course: Appetizer, Main Course

Cuisine: American

Keyword: Coconut Shrimp Recipe

Servings:

Calories: 312kcal

Ingredients

1 pound raw shrimp, deveined and peeled
½ cup all-purpose flour
½ teaspoon garlic powder
½ teaspoon sea salt
½ teaspoon coarse black pepper
4 egg whites
¾ cup panko bread crumbs
1 cup shredded coconut, sweetened or unsweetened
2 cups vegetable oil, for frying (shortening or coconut oil)

Instructions

Be sure that the shrimp are thawed completely. Rinse in a sieve and allow to drain.
Whisk together the flour, garlic powder, salt, and pepper in a large shallow bowl.
In a second shallow bowl, whisk or froth egg whites until foamy.
In a third bowl, toss together the Panko bread crumbs and coconut.
Dip each shrimp into the flour mixture to coat, then dip into the frothy egg whites, then coat with the Panko/coconut mixture. Place dredged shrimp in a single layer on a sheet pan.
Meanwhile, fill a Dutch oven or heavy stock pot with 3-4 inches of oil. Heat until the oil reaches 375°F (this will take 10-15 minutes).
Carefully drop several coated shrimp at a time into the hot oil and fry until golden brown and crispy (about 1-2 minutes). Turn the shrimp over in the oil a couple of times to ensure even cooking.
Place cooked shrimp on a few layers of paper towel to soak up excess oil.

Notes

You can also use whole eggs for dredging; egg whites provide a lighter taste.
If you have access to a deep fryer, they work really well because the oil temperature is held even, and you don’t have to toss the oil every time.
Use a candy or deep fryer thermometer to check and monitor the temperature of the oil. The oil will lose some heat as the cold shrimp are added, so adjust the burner as needed to keep the oil hot.

Nutrition