Ingredients
Equipment
Method
- Prepare three medium bowls. In the first bowl, combine the flour, salt, and pepper. In the second bowl, beat the eggs. In the third bowl, combine the Panko bread crumbs and shredded coconut.
- Dip each shrimp first into the flour mixture, then into the beaten eggs, and finally dredge it in the coconut mixture. Press gently to ensure the coconut adheres well. Set the coated shrimp aside on a plate.
- Heat enough oil to cover the bottom of a large skillet over medium heat. Fry the coconut shrimp in batches of 7-8 shrimp at a time, ensuring not to overcrowd the pan. Flip the shrimp after 2 minutes and fry the other side for another 2 minutes, or until golden brown. For a darker crisp, fry each side for 2:30-3 minutes.
- Place the fried coconut shrimp on a plate lined with paper towels as you continue frying the remaining shrimp. Sprinkle with optional chopped cilantro.
- To make the optional serving sauce, mix the Thai chili sauce with your chosen jam or preserves. Serve the sauce with the shrimp.
- Cover and store any leftover shrimp in the refrigerator for up to 3 days.
Notes
Freezing Instructions: Fried coconut shrimp can be frozen for up to 2 months. Reheat in a 350°F (177°C) oven for 10 minutes, or until thawed and warm.
Shrimp: Use large raw shrimp with tails attached for best results. If using frozen shrimp, thaw them completely before starting. Peeling and deveining the shrimp beforehand will save you time. Tails can be removed before coating if preferred. If using frozen cooked shrimp, thaw and use as directed; however, raw shrimp is recommended.
Oil: Coconut oil is recommended for frying to enhance the flavor. You will need enough oil to coat the bottom of your skillet, approximately 3 to 4 tablespoons.