Crispy Coconut Shrimp

Delight in the taste of the tropics with these crispy coconut shrimp, featuring a perfect balance of sweetness and savory flavors encased in a golden, crunchy coating.

Prep time: 15 minutes
Cook time: 10 minutes
Serves: 4

Ingredients

1 lb large shrimp, peeled and deveined

1 cup all-purpose flour

1 tsp salt

1 tsp black pepper

2 large eggs

1 cup sweetened shredded coconut

1 cup panko breadcrumbs

Vegetable oil, for frying

Lime wedges, for serving

Instructions

1. In a medium bowl, mix together flour, salt, and pepper.

2. In a separate bowl, beat the eggs.

3. In another bowl, combine shredded coconut and panko breadcrumbs.

4. Dredge each shrimp in the flour mixture, shaking off excess.

5. Dip shrimp into beaten eggs, then coat with the coconut-panko mixture, pressing to adhere.

6. In a large skillet, heat oil over medium-high heat until shimmering.

7. Fry shrimp in batches until golden and cooked through, about 2-3 minutes per side.

8. Remove shrimp and drain on paper towels.

9. Serve immediately with lime wedges.

Storage

Store leftover shrimp in an airtight container in the refrigerator for up to 2 days.

Reheating

Reheat in a preheated oven at 350°F for about 10 minutes until hot and crispy.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.