Easy Coconut Shrimp
Crispy, sweet, and golden brown — this easy coconut shrimp is a 25-minute appetizer or dinner that never disappoints.
Equipment
- - Large skillet
- - 3 shallow bowls
- Tongs or slotted spoon
Ingredients
- #### For the Shrimp:
- - 1 lb large raw shrimp peeled and deveined
- - ⅓ cup all-purpose flour
- - ½ tsp salt
- - ½ tsp black pepper
- - 2 large eggs beaten
- - ¾ cup panko breadcrumbs
- - 1 cup sweetened shredded coconut
- - 3–4 tbsp vegetable or coconut oil
- #### Optional Garnish:
- - Chopped cilantro
- - Lime wedges
- #### Sweet Chili Sauce:
- - 3 tbsp Thai chili sauce
- - 6 tbsp orange or peach preserves
Instructions
- Mix flour, salt, and pepper in one bowl. Beat eggs in another. Mix panko and coconut in a third.
- Dredge shrimp in flour, then egg, then coconut-panko mix. Press to adhere.
- Heat oil in a skillet over medium. Pan-fry shrimp 2–3 minutes per side until golden.
- Drain on paper towels. Garnish and serve with dipping sauce.
Notes
- To bake: 400°F for 18–20 min, flip halfway
- To air-fry: 400°F for 10–12 min
- Freeze after frying and reheat in oven
- To air-fry: 400°F for 10–12 min
- Freeze after frying and reheat in oven