Ingredients
Equipment
Method
- Prepare three medium bowls. In the first bowl, combine flour, salt, and pepper. In the second bowl, beat the eggs. In the third bowl, combine Panko bread crumbs and shredded coconut.
- Dip each shrimp first into the flour mixture, then into the beaten eggs, and finally dredge it in the coconut mixture. Press gently to ensure the coconut adheres well. Set the coated shrimp aside on a plate.
- Heat enough oil to cover the bottom of a large skillet over medium heat. Fry the shrimp in batches of 7-8 at a time, ensuring not to overcrowd the pan. Fry for 2 minutes per side, or until golden brown. For a darker crisp, fry each side for 2:30-3 minutes.
- Place the fried shrimp on a plate lined with paper towels as you continue frying the remaining shrimp. Sprinkle with optional chopped cilantro.
- To make the optional dipping sauce, mix the Thai chili sauce with the jam or preserves. Serve the sauce with the shrimp.
- Cover and store any leftover shrimp in the refrigerator for up to 3 days.
Notes
Fried coconut shrimp can be frozen for up to 2 months. Reheat in a 350°F (177°C) oven for 10 minutes, or until thawed and warm. For best results, use large raw shrimp with tails attached. If using frozen shrimp, thaw them completely before starting. Using coconut oil for frying enhances the flavor. Ensure enough oil is used to coat the bottom of the skillet, approximately 3-4 tablespoons.