Coconut shrimp is a great party appetizer. Golden brown, light flaky, crispy coconut crust on the outerand tender shrimp inside; you’ll fall instantly in love with this quick and easy-to-make finger food.
It’s crucial to have shrimps cleaned, de-veined, and pat dried ready before you start. Any moisture content in shrimp will cause oil to splutter all over your kitchen when fried.
First coat shrimps in flour-spices mix. Then coat in beaten eggs. Finally, coat in coconut-panko bread crumbs mix. Place breaded shrimps on to tray. Repeat the breading process for the rest of the remaining shrimps.
Heat oil in a wide shallow pan. Once the oil temperature reaches between 350 -375 degrees Fahrenheit. Carefully transfer breaded shrimp into hot oil. Do not overcrowd the pan. Fry a few shrimps at a time, and you’ll have to fry a couple of batches.
Once shrimps turn golden brown, remove them from the oil onto a tray lined with a kitchen towel.
Serve immediately hot with your favorite dipping sauce.
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Notes
Fresh shrimp works best rather than frozen shrimp. Leave the tail on while cleaning shrimps. Though this is optional, it makes it easier to bread shrimp. Easy to handle while eating too.Â
Jumbo shrimp or large-sized prawns are best for the recipe.
Pat dry the shrimp well before coating it in flour, egg, and coconut mix. Any moisture in the shrimp will cause oil to splutter all over.Â
Unsweetened shredded coconut gives a nice savory touch to these fried shrimps. Sweetened shredded coconut gives a nice tropical touch to it. Pick which you would love. Â
Wait till oil is heated to 350 to 375 degrees Fahrenheit. Fry in small batches. Do not overcrowd the pan. Shrimps won’t crisp up evenly.Â
 Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.