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Seafood · Entree

Coconut Shrimp

Chef Otto

Large shrimp coated with panko and sweet coconut, fried until crisp, and served with sweet chili sauce.

Prep time
20 minutes
Cook time
10 minutes
Total time
30 minutes
Servings
4 servings
Chef Otto presenting Coconut Shrimp

Ingredients

  • 1 lb large shrimp, peeled and deveined (450 g)
  • 1/2 cup all-purpose flour (60 g)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 eggs
  • 1 tbsp milk (15 mL)
  • 1 cup panko breadcrumbs (60 g)
  • 1 cup sweetened shredded coconut (85 g)
  • Vegetable oil, for frying

Dipping Sauce

  • 1/2 cup sweet chili sauce (120 mL)

Directions

  1. Pat the shrimp dry with paper towels.
  2. In one bowl, combine the flour, salt, and black pepper.
  3. In a second bowl, whisk together the eggs and milk.
  4. In a third bowl, mix the panko breadcrumbs and shredded coconut.
  5. Coat each shrimp in the flour, then the egg mixture, then the coconut mixture, pressing gently so the coating sticks.
  6. Heat vegetable oil to 350°F (175°C).
  7. Fry the shrimp in batches for 2–3 minutes, until golden brown and crispy.
  8. Remove the shrimp and drain briefly on paper towels.
  9. Serve warm with sweet chili sauce for dipping.