🍤 Coconut Shrimp

Chef notes

First time making a seafood dish! You dredge the shrimp in flour, then egg, then a mix of coconut and panko. The coconut gets really toasty and crispy when you fry them. They came out way better than I expected: crunchy outside, juicy inside. Good with a sweet chili sauce.

Ingredients

• Large shrimp
• Shredded coconut
• Panko breadcrumbs
• Eggs
• All-purpose flour
• Salt
• Black pepper
• Vegetable oil

Recipe

1. 1.Set up a breading station: whisk flour, salt, and pepper in one shallow dish; place beaten eggs in a second dish; stir together panko and shredded coconut in a third dish.
2. 2.Line a plate with paper towels for draining.
3. 3.Holding each shrimp by the tail, dredge in the flour mixture and shake off the excess. Dip in egg, then press into the coconut-panko mixture to coat. Set on a wire rack.
4. 4.Pour vegetable oil to a depth of 1 inch in a large cast-iron skillet. Heat over medium-high until a thermometer reads 350°F.
5. 5.Working in batches, fry the shrimp, turning as needed, until golden brown, about 1–2 minutes per batch. Drain on the paper-towel-lined plate.
6. 6.Serve immediately with sweet chili sauce for dipping.