Fried Coconut Shrimp
Coconut Fried Shrimp are a restaurant indulgence that are even BETTER at home. Juicy, perfectly cooked shrimp are coated in a crunchy golden crust of panko breadcrumbs and tropical coconut that is sweet but not too sweet.
Ingredients
- ⅓ cup panko breadcrumbs
- ⅓ cup shredded unsweetened coconut
- 3 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 1 pound 16-20 count peeled and deveined shrimp tail-on, butterflied*
- ½ teaspoon kosher salt plus additional for sprinkling after frying
- ½ teaspoon ground black pepper
- 2 large eggs
- Vegetable oil for frying
- Coconut Shrimp Sauce for serving (optional)
Instructions
- In shallow bowl, stir together panko, coconut, flour and cornstarch.
- Pat shrimp dry and sprinkle with 1/2 teaspoon each salt and pepper.
- In medium bowl, whisk eggs. Add shrimp to eggs; toss to combine.
- One at a time, toss shrimp in coconut mixture, pressing lightly to adhere. Place shrimp on large plate; repeat with remaining shrimp.
- In large Dutch oven, heat 1 inch of vegetable oil to 350 degrees F over medium heat. Line large plate with paper towel. Working in batches, transfer shrimp to oil and fry 2 to 3 minutes or until golden brown and internal temperature of shrimp reaches 145 degrees F, turning frequently. Transfer shrimp to paper towel-lined plate and immediately sprinkle with additional salt.
Notes
*Instructions for butterflying the shrimp appear in the post above.
Calories: 295kcal, Carbohydrates: 14g, Protein: 27g, Fat: 15g, Saturated Fat: 6g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 264mg, Sodium: 497mg, Potassium: 391mg, Fiber: 2g, Sugar: 1g, Vitamin A: 120IU, Vitamin C: 0.1mg, Calcium: 98mg, Iron: 2mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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