Easy and Delicious Coconut Shrimp

Summer is the perfect time to enjoy this easy and delicious coconut shrimp. It takes minutes to prepare and is perfect as an appetizer or pair with a salad for dinner.

Coconut is one of my very favorite things. Coconut pie and cake are two of my favorite desserts. And if there’s coconut ice cream on the menu – that’s what I’m getting. I feel like coconut shrimp is one of those “quintessential summer foods”. It reminds me of eating at seafood restaurants on the beach.

However, I thought this would be a difficult thing to make for some reason. But I decided to try it anyway. Guess what? It’s not hard at all and it seriously only takes a few minutes.

Here’s what you’ll need:

• 1 pound peeled and deveined large or jumbo shrimp ( I recommend tail on to make it easier to pick up if you are using this as an appetizer.
• About a cup of flour
• 1 t salt
• 1/2 t pepper
• 1 t garlic powder
• 1 c panko breadcrumbs
• 3/4-1 c sweetened coconut flakes
• 2 eggs
• Oil for frying (canola, vegetable, or coconut)

First, get three pie pans (or bowls can work). Put the flour and seasonings into the first one and whisk it all together.

Next, whisk the two eggs together in the second. Finally, mix the panko breadcrumbs and coconut flakes together in the third. It’s important that you use panko breadcrumbs because they make for a much crispier shrimp. Also, it’s important to use sweetened coconut flakes because you want the sweet/savory situation and it won’t really have that with unsweetened flakes.

Dredge the shrimp in the flour, then eggs, then breadcrumbs. Make sure you push as much breadcrumb coating onto each piece as you can. Place the shrimp on a plate until you are ready to fry.

Now you are ready! Heat oil in a large skillet on medium heat. I recommend about 1/4 cup of oil. There needs to be enough to cover the bottom of your pan. Give the oil time to get hot and then start adding the shrimp. Don’t crowd the pan – this may take two or three batches to get it all fried.

Shrimp cooks really fast, so all you need is about 2 minutes on one side, then flip and another 2-3 minutes on the other side. Remove from skillet and place on paper towels to drain.

Serve it hot with whatever you’d like to dip it in. I like to use sweet chili sauce, but you could use cocktail sauce or whatever you like. This is a delicious appetizer, but add a salad or veggies to make it an incredible meal.

Click here if you’d like to also try my coconut cake recipe!

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Easy and Delicious Coconut Shrimp

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By Denise Palma

Prep Time: 10 mins – Cooking Time: 5 mins – Total Time: 15 mins

Ingredients

• 1 pound peeled and deveined large or jumbo shrimp ( I recommend tail on to make it easier to pick up if you are using this as an appetizer.
• About a cup of flour
• 1 t salt
• 1/2 t pepper
• 1 t garlic powder
• 1 c panko breadcrumbs
• 3/4-1 c sweetened coconut flakes
• 2 eggs
• Oil for frying (canola, vegetable, or coconut)

Instructions

1

Set up three bowls or pie plates.

2

In the first, whisk together the flour, salt, pepper and garlic powder.

3

In the second, beat the eggs

4

In the third, combine the panko and coconut flakes.

5

Dredge the shrimp in flour, then eggs, then panko mixture, pressing panko into each piece to fully coat.

6

Heat oil in a large skillet on medium heat.

7

Cook shrimp for about 2 mins per side, being careful not to crowd the pan.

8

Drain on paper towels.

9

Serve hot with sweet chili sauce for dipping.