This Easy Coconut Shrimp recipe is the perfect appetizer or main course!
For those of you who have never had coconut shrimp. Listen… you’re missing out mmk! Imagine juicy shrimp rolled in a panko/ coconut mixture fried to a delicious crisp. This is incredibly easy to make and tastes so good! I made these on the weekend as a light appetizer and I crushed them all myself. YUM!
I love to serve these shrimp with a Sweet Thai Chili Sauce!
QUICK TIP
- Feel free to use fresh or frozen shrimp based on what’s available to you. Keep in mind that If you choose to use frozen shrimp, make sure to fully defrost them before you coat and fry them.
- Pat the shrimp dry to remove any excess water before you coat it. This will help crisp the shrimp. If there is any excess moisture when it’s time to fry the shrimp will steam and become soggy.
- Leftover shrimp can be stored in an airtight container in the fridge for up to 2 days. I recommend reheating in the air fryer before serving!
PANKO VS. BREADCRUMBS?
Panko is a Japanese-style bread crumb that’s made from white bread without the crusts. This results in a lighter, airier bread crumb that absorbs less grease and stays crispier for longer than their traditional breadcrumbs. While classic breadcrumbs will also work perfectly fine, I strongly recommend using Panko for this recipe.
CAN I COOK THESE IN THE AIR FRYER?
Absolutely! You will want to follow all of the same steps, just be sure to work in batches. Once the shrimp has been added to the basket, spray with a little cooking spray and cook for about 10-12 minutes!
Questions about these Easy Coconut Shrimp? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreese on Instagram, I’d love to see your creations!
Easy Coconut Shrimp
Ingredients
- 1 lb Large Shrimp, Peeled and Deveined
- 2 Eggs, Lightly Beaten
- ⅓ Cup All Purpose, Flour
- ½ Cup Panko Breadcrumbs
- ½ Cup Shredded Coconut
- Old Bay Seasoning, as needed
- Paprika, as needed
- Garlic Powder, as needed
- Kosher Salt and Black Pepper, as needed
- Canola Oil for frying
- Sweet Chili Sauce for Dipping
Instructions
- Season the shrimp with Old Bay, Paprika and garlic powder.
- In one bowl combine flour, salt, pepper and garlic powder. In another add the eggs. And finally, combine the Panko and shredded coconut in the third bowl.
- Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixing, pressing gently. Set the coated shrimp aside on a wire rack as you coat the remaining shrimp.
- Fill a large bottom heavy pot ¾ of the way with oil and heat over medium heat. Fry the shrimp in batches, be careful not to crowd them in the pan. Flip after about 2 minutes and fry the other side for 2 minutes or until golden brown. Serve with Sweet Chili Sauce, enjoy!
Notes
- The amount of oil you'll need depends on how big/wide/tall your pot is. You want the oil to fill about 1/3 of the pot (Just enough to cover the shrimp when dropped in the oil). I used Canola oil for frying.
- Be sure to monitor the oil because if it gets too hot, the shrimp will cook too quickly on the outside and underdone on the inside. A good way to tell if your oil is hot enough is by using a candy thermometer, once it reads 350 F you should be good to go. If you don’t have one, you can stick the end of a wooden spoon in the oil and if it bubbles up then the oil is hot enough. If the oil starts going crazy it’s too hot.
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