Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 1 cup shredded coconut (sweetened or unsweetened)
- 1 cup panko breadcrumbs
- 1/2 cup vegetable oil (for frying)
- Lemon wedges (for serving, optional)
Instructions
- Prepare the Shrimp:
- Pat the shrimp dry with paper towels to remove excess moisture.
- Set Up Breading Station:
- In a shallow bowl, combine the flour, salt, and pepper.
- In a second shallow bowl, whisk the eggs.
- In a third shallow bowl, mix the shredded coconut and panko breadcrumbs.
- Coat the Shrimp:
- Dredge each shrimp in the flour mixture, shaking off excess.
- Dip in the beaten eggs, allowing excess to drip off.
- Coat with the coconut and panko mixture, pressing lightly to adhere.
- Fry the Shrimp:
- Heat the vegetable oil in a large skillet over medium heat.
- Fry the shrimp in batches, about 2-3 minutes per side, until golden brown and crispy. Avoid overcrowding the pan.
- Transfer the cooked shrimp to a paper towel-lined plate to drain excess oil.
- Serve:
- Serve the fried coconut shrimp warm with lemon wedges on the side if desired. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 300 kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 170mg