Ingredients:

  • 1 lb Jumbo Shrimp (16/20 count), peeled, deveined, tail on
  • 1/2 cup All-Purpose Flour
  • 2 Large Eggs, lightly whisked
  • 1 cup Panko Breadcrumbs
  • 1 cup Shredded Coconut (sweetened)
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 4 cups High-Heat Oil (Canola or Peanut) for frying
  • 1/2 cup Sweet Chili Sauce (for optional sauce)
  • 1 Tbsp Lime Juice (for optional sauce)
  • Zest of 1 Lime (for optional sauce)

Instructions:

  1. Pat the shrimp very dry with paper towels. Season lightly with salt and pepper.
  2. Set up the dredging station: Place flour in Dish 1, whisk eggs in Dish 2. In Dish 3, thoroughly mix the Panko breadcrumbs and shredded coconut.
  3. Coat the shrimp: Working in batches, lightly dust each shrimp in flour (shaking off excess), then dip fully in egg, and finally press firmly into the coconut/panko mixture, ensuring the entire surface is covered.
  4. Chill the coated shrimp on a baking sheet in the refrigerator for a minimum of 30 minutes to allow the coating to adhere firmly.
  5. Heat the oil in a large Dutch oven or deep pot to a steady temperature of 350°F (175°C), monitoring continuously with a thermometer.
  6. Fry the shrimp: Carefully lower 4–6 shrimp at a time into the hot oil. Fry for 2–3 minutes, flipping once, until the coating is deeply golden brown and the shrimp is cooked through.
  7. Remove the fried shrimp using a spider and immediately transfer them to a wire rack set over a baking sheet to drain excess oil. Season lightly with salt immediately after frying.
  8. Prepare the optional dipping sauce by combining sweet chili sauce, lime juice, and lime zest. Serve the crispy Coconut Shrimp immediately while hot.