Coconut Shrimp

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Shrimp dipped in batter and rolled in a blend of shredded coconut and bread crumbs. A crispy and subtly sweet treat.

Time 15 mins
Servings 4
Difficulty Easy




  • 2 cups Neutral oil
  • 1 cup Bread crumbs, preferably Panko
  • 1 cup Coconut, shredded, unsweetened
  • 1 lb Shrimp, medium, peeled, deveined
  • ½ cup All-purpose flour
  • To taste Salt
  • To taste Black pepper, freshly ground
  • 2 Eggs, beaten


  • Heat oil in a large skillet over medium high heat.
  • In a large bowl, combine bread crumbs and shredded coconut; set aside.
  • Season shrimp with salt and black pepper, to taste. Working one at a time, dredge shrimp in the flour, dip into the eggs, then dredge in the coconut mixture, pressing to coat.
  • Working in batches, add shrimp to the skillet and fry until golden brown and crispy, about 2 to 3 minutes. Transfer to a paper towel-lined plate. Serve with sweet chili sauce, if desired.