Coconut Shrimp

These crispy, crunchy restaurant-style coconut shrimp are a cinch to make at home. Choose from 3 different cooking methods to suit your preferences.

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Shrimp All purpose flour Eggs Cool water Breadcrumbs Shredded coconut Scallions Orange Dipping Sauce

Let's Make Coconut Shrimp

Prepare 3 bowls for breading. Place flour in the first bowl with a pinch each of kosher salt and black pepper.

Pat shrimp with paper towels to remove excess moisture. One at a time, dredge shrimp in flour, shaking off excess. Dip into egg wash, allowing excess to drip off.

Heat 2-3 inches of oil in a heavy-bottomed, deep pot to 325 to 350 degrees F. Fry shrimp in batches of 5-6, being sure not to crowd the pot, until the breading is golden and the shrimp are opaque, 3-4 minutes.

Remove shrimp from the oil with the spider strainer and place them on a double layer of paper towels set on a plate or baking sheet to drain.

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