Ingredients
– 1/3 cup all-purpose or whole wheat flour for coating
– 1/2 teaspoon salt
– 1/2 teaspoon ground black pepper
– 2 large beaten eggs
– 3/4 cup Panko bread crumbs for coating
– 1 cup sweetened shredded coconut for coating
– 1 pound raw large shrimp (peeled and deveined with tails attached) for main protein
– 3 to 4 tablespoons vegetable, coconut, or olive oil for frying
– 1 tablespoon finely chopped cilantro (optional, for topping)
– 3 tablespoons Thai chili sauce (for optional dipping sauce)
– 6 tablespoons orange, peach, or apricot jam or preserves (for optional dipping sauce)
Instructions
1-Prepare ingredients: Peel and devein the shrimp, and mix your bowls as described.
2-Set up dredging station: Use the three bowls for flour, eggs, and coconut mixture.
3-Coat the shrimp: Dip each one in flour, then eggs, and press into the coating.
4-Fry in batches: Cook for 2-3 minutes per side and drain on paper towels.
5-Serve: Add cilantro if you like, and pair with the dipping sauce made from Thai chili sauce and jam.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥥 Use sweetened shredded coconut for a caramelized sweetness that complements the shrimp.
🔥 Fry shrimp in batches to keep the oil temperature steady and ensure crispiness.
❄️ Leftover shrimp can be refrigerated up to 3 days or frozen for 2 months for convenient future meals.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian-inspired
- Diet: Pescatarian
Nutrition
- Serving Size: 4 to 5 shrimp