Rocco Gizzo
If Coconut Shrimp is on the menu, I already know what kind of meal we are having. It is a crispy, sweet-savory appetizer made for dipping and sharing. Put it out when people are coming over and let the table do the rest. It fits naturally into a Christmas Eve seafood spread. This is the kind of food that reminds me why I like cooking in the first place. Get a few good things working together, let them taste like themselves, and make enough that somebody can grab seconds without asking. No restaurant perfection required — just good food and people you actually want to eat it with. For seafood lovers, Coconut Shrimp brings plenty of character while still letting the seafood stay front and center.
Seafood
Crispy Coconut Shrimp
Crispy Coconut Shrimp keeps seafood front and center with plenty of flavor and a recipe that feels special without getting fussy.
Ingredients
- 1 pound large shrimp raw, cleaned and deveined
- 1 cup sweetened shredded coconut plus more as needed
- 3/4 cup panko breadcrumbs plus more as needed
- 2 eggs whisked
- Flour as needed
- Salt & Pepper
- Oil for frying
Instructions
- Set up a breading station using three bowls. In one bowl add the flour, salt, and pepper. In the second bowl whisk two eggs. And in the third bow mix the shredded coconut with the panko breadcrumbs.
- Pat your shrimp completely dry, then dredge in flour (shaking any excess flour off), then dip in the whisked eggs, then coat in the coconut/panko mixture. Repeat this process until all the shrimp are breaded
- Heat a large skillet over medium-high heat and drizzle with high-heat oil. Just enough until the oil is about 1/8 inch deep. Once hot, shallow fry the shrimp in batches for 2-3 minutes per side, or until crispy. Make sure the heat isn’t too high or the sugars from the coconut will burn.
- Once done, immediately season with salt and chopped parsley. Serve with Sweet Calabrian Chili Sauce
Did You Make This Recipe?
Pick your stars and tell me everything.