Servings: 4 servings
Calories: 250kcal
Equipment
- Deep frying pan
- Paper towels
- Three shallow bowls
- Tongs or slotted spoon
- Deep frying thermometer (optional)
Ingredients
- 1 pound Shrimp, peeled and deveined
- 1 cup Shredded coconut
- 1/2 cup Flour
- 2 Eggs, beaten
- 1/2 cup Breadcrumbs
- q.s. Salt and pepper to taste
- as needed Frying oil (vegetable or canola)
Instructions
- Start by peeling and deveining the shrimp. Pat them dry with a paper towel to remove excess moisture. This step ensures crispiness during frying. Wet shrimp won’t hold their coating well. Pro tip: Use fresh shrimp for the best results.
- Place flour, beaten eggs, and a mix of shredded coconut and breadcrumbs in separate bowls. This setup streamlines the breading process. The coconut-breadcrumb blend gives the dish its signature crunch. Keep everything within reach for efficiency.
- Dredge each shrimp in flour, dip into the eggs, then coat thoroughly with the coconut mixture. Make sure the coating sticks evenly. Press gently if needed. A uniform layer ensures even cooking and maximum flavor.
- Heat oil in a deep frying pan over medium-high heat. Test readiness by dropping a small piece of bread into the oil. If it sizzles immediately, you’re good to go. Proper oil temperature prevents soggy shrimp. Avoid overheating, which can burn the coating.
- Fry the shrimp in small batches until golden brown and crispy. Overcrowding lowers the oil’s temperature and leads to uneven cooking. Drain on paper towels to remove excess grease. Serve hot for the best texture.
Notes
Enjoy this crispy coconut shrimp recipe that will delight your guests with its tropical flavors and crunch. Perfect for gatherings!
Nutrition
Calories: 250kcal | Carbohydrates: 12g | Protein: 15g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 150mg | Sodium: 300mg | Potassium: 350mg | Fiber: 2g | Sugar: 5g | Vitamin A: 100IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 2mg
Tried this recipe?Let us know how it was!