Coconut Shrimp Fried Golden

Coconut shrimp is a perfect balance of crispy and sweet making it a favorite for casual dinners or when you want to impress without too much fuss. The combination of shredded coconut and panko breadcrumbs creates a crunchy coating that locks in the juicy texture of the shrimp inside. This recipe is straightforward enough to pull off on a weekday but special enough to elevate any meal.

I remember making this for a friends gathering and everyone kept asking for the recipe because it tastes like a restaurant version but much easier

Ingredients

• One pound large shrimp peeled and deveined: choose fresh or thawed frozen shrimp to ensure juiciness
• One cup shredded coconut: adds a sweet nutty flavor opt for unsweetened coconut to keep the balance right
• One cup panko breadcrumbs: for that light airy crunch fresh panko works best for coating
• Half a cup all-purpose flour: helps the egg and coconut mixture stick to the shrimp without clumping
• Two eggs: whisked to create a binding layer between flour and coating
• One teaspoon garlic powder: adds a hint of savory depth you can use fresh garlic but powder distributes more evenly
• Half a teaspoon salt: brings out all the natural flavors adjust to taste as needed
• Quarter teaspoon black pepper: for a subtle kick use freshly ground for best aroma
• Oil for frying: vegetable or canola oil with a high smoke point ensures crispiness without burning

Instructions

Build The Coating Mixture:

Mix the shredded coconut and panko breadcrumbs thoroughly in a shallow dish to evenly distribute the sweet and crunchy elements

Prep The Binding Layer:

In a separate bowl whisk the eggs until smooth to create a perfect sticky layer for the coating to adhere

Season And Flour The Shrimp:

Pat the shrimp dry with paper towels then sprinkle evenly with salt garlic powder and black pepper dust with flour making sure each piece is lightly coated to help the egg stick

Dip And Coat The Shrimp:

Dip each floured shrimp into the whisked eggs then immediately press into the coconut and panko mixture ensuring every side is covered for maximum crunch

Fry Until Golden:

Heat oil in a deep skillet or fryer to medium high temperature carefully drop shrimp in batches to avoid overcrowding turn once golden on one side fry until crispy and cooked through about two to three minutes per side

Drain And Serve Hot:

Use a slotted spoon to transfer shrimp to paper towels to remove excess oil serve immediately for the best texture and flavor

Coconut is my favorite ingredient here it adds unexpected sweetness without overpowering the shrimp and makes the texture more interesting. This recipe always sparks memories of summer cookouts and casual gatherings where the shrimp disappears before the plates are empty.

Storage Tips

Store leftover coconut shrimp in an airtight container in the refrigerator for up to two days. Reheat in a hot oven or air fryer to bring back the crispiness avoid microwaving as it will make the coating soggy.

Ingredient Swaps

Try panko breadcrumbs alone for a less sweet version or add a pinch of cayenne pepper to the flour for a spicy kick. Using fresh minced garlic instead of powder works well if you want more pronounced garlic flavor but be careful not to burn it while frying.

Serving Ideas

Serve coconut shrimp over jasmine rice or alongside a crisp green salad for a light meal. They also make great appetizers with dipping sauces like mango chutney or a spicy mayo.

Enjoy this delicious coconut shrimp with a side of your favorite dipping sauce for a perfect meal.

Frequently Asked Recipe Questions

→ What type of shrimp works best?

Large shrimp, peeled and deveined, work best as they hold the coating well and cook evenly.

→ How to ensure a crispy coating?

Using panko breadcrumbs combined with shredded coconut and frying at the right temperature helps achieve a golden, crispy crust.

→ Can I bake instead of frying?

Baking is possible but may result in a less crispy texture compared to frying in hot oil.

→ What oil is recommended for frying?

Use a neutral oil with a high smoke point, like vegetable or canola oil, for best frying results.

→ How to prevent coating from falling off?

Season shrimp and coat them in flour before dipping in egg and then the coconut-panko mix to help the coating stick well.