Description
Lightly sweet, super crunchy shrimp coated with coconut and panko — ready in about 30 minutes. Perfect as an appetizer or a main with rice and a dipping sauce.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined (tails on or off, your call)
- 1 cup shredded coconut (sweetened or unsweetened)
- ½ cup panko breadcrumbs
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 tsp fine salt
- ½ tsp freshly ground black pepper
- 1 tsp garlic powder (optional)
- Neutral oil for frying (vegetable, canola, or peanut)
Instructions
- Pat the shrimp dry with paper towels and set them aside. Dry shrimp = crisp coating.
- In a shallow dish combine the shredded coconut and panko; mix until evenly distributed.
- Put the flour in a second shallow bowl and season it with half the salt, the pepper, and garlic powder.
- Beat the eggs in a third bowl and stir in the remaining pinch of salt.
- Working one at a time, dredge each shrimp first in the seasoned flour (shake off extra), then dip into the beaten eggs, and finally press into the coconut-panko mix so the coating sticks well. Place coated shrimp on a tray while you finish the rest.
- Heat about ½ inch of oil in a large skillet over medium heat. Test the oil by dropping in a pinch of panko — it should sizzle immediately.
- Fry the shrimp in batches so they don’t crowd the pan. Cook about 2–3 minutes per side, until the crust is golden and the shrimp are opaque and cooked through.
- Transfer cooked shrimp to a paper towel–lined plate to drain briefly.
- Serve hot with your favorite dipping sauce (sweet chili, mango salsa, spicy mayo, or ponzu all work great).
Notes
- Baked Option (healthier)
- Preheat oven to 400°F (200°C). Arrange coated shrimp on a parchment-lined baking sheet, spray lightly with oil, and bake 12–15 minutes, turning once, until crisp and golden.
- Make-Ahead & Freezing
- You can bread the shrimp and freeze them in a single layer on a baking sheet. Once frozen, transfer to a sealed bag and keep up to 3 months. Fry or bake from frozen (add 1–2 minutes to cook time).
- Serving ideas
- Pile them over steamed jasmine rice, tuck into warm tortillas for tacos, or serve alongside a simple green salad. Garnish with lime wedges and chopped cilantro for brightness.
- Quick tips for success
- Dry the shrimp thoroughly before breading for best crunch.
- Don’t overcrowd the pan when frying — that keeps the oil temperature steady and the coating crisp.
- If the coconut browns too fast, lower the heat a touch and cook a little longer so the shrimp finish cooking without burning the crust.
- Variations
- Add a pinch of cayenne to the coconut mix for heat.
- Swap some coconut for finely chopped macadamia or pecans for extra crunch.
- Try dipping in a beaten mixture of egg + a tablespoon of mayo for a creamier binder.
- Storage
- Leftovers keep in the fridge for 2–3 days in an airtight container. Reheat briefly in a hot skillet or air fryer to revive the crispness.