Ingredients
Coating Mixture
- 1/3 cup all-purpose flour or whole wheat flour (spooned & leveled)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Binding and Breading
- 2 large eggs, beaten
- 3/4 cup Panko bread crumbs
- 1 cup sweetened shredded coconut
Shrimp
- 1 pound raw large shrimp, peeled and deveined with tails attached
Frying
- 3-4 Tablespoons vegetable oil or coconut oil (or olive oil)
Optional Topping
- 1 Tablespoon finely chopped cilantro
Serving Sauce (Optional)
- 3 Tablespoons Thai chili sauce
- 6 Tablespoons orange, peach, or apricot jam or preserves
Instructions
- Prepare Coating Mixtures: In three separate medium bowls, combine the dry ingredients for coating the shrimp: whisk the flour, salt, and pepper in the first bowl. Beat the eggs in the second bowl until smooth. In the third bowl, mix together the Panko bread crumbs and shredded sweetened coconut thoroughly.
- Coat the Shrimp: Take each raw shrimp and coat it first in the flour mixture, shaking off any excess. Next, dunk it fully into the beaten eggs to ensure proper adhesion. Finally, dredge the shrimp in the coconut and Panko mixture, gently pressing to help the coating stick well and cover thoroughly. Place coated shrimp on a plate and continue until all shrimp are coated.
- Heat Oil & Fry: Pour enough oil into a large skillet to cover the bottom, then heat over medium heat. When the oil is hot, add shrimp in batches—about 7-8 at a time—to avoid crowding the pan. Fry each side for approximately 2 to 3 minutes until golden brown and crisp. Flip carefully halfway through frying. Adjust frying time slightly if you prefer a darker crisp.
- Drain and Garnish: Remove cooked shrimp and place on a paper towel-lined plate to drain excess oil. Sprinkle with finely chopped cilantro if desired. Repeat frying with remaining shrimp.
- Prepare Dipping Sauce: In a small bowl, mix together the Thai chili sauce and your choice of orange, peach, or apricot jam until smooth. Serve the sauce alongside the shrimp for dipping.
- Storage: Store any leftover shrimp covered in the refrigerator for up to 3 days. For longer storage, freeze the fried shrimp in an airtight container for up to 2 months and reheat in a 350°F (177°C) oven for 10 minutes or until warm and crisp.
Notes
- Freezing Instructions: Fried coconut shrimp freezes well for up to 2 months. Reheat in a 350°F (177°C) oven for about 10 minutes or until thawed and warmed through.
- Special Tools: Glass mixing bowls, large skillet, and tongs will make preparation and frying easier.
- Shrimp: Use large raw shrimp with tails attached for best flavor and handling. Thawed peeled and deveined shrimp saves prep time. Frozen cooked shrimp can be used but raw shrimp is preferred for best results.
- Oil: Coconut oil is recommended for the best taste, but vegetable or olive oil works as well. Use enough to coat the skillet bottom evenly.
- Serving Sauce: The spicy-sweet dipping sauce made with Thai chili sauce and fruit preserves pairs perfectly with the crunchy shrimp.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
