Crispy Coconut Shrimp Delightful (Print Version)
# Ingredients:
→ Main
01 -
450 g large shrimp, peeled and deveined
→ Coating
02 -
125 g all-purpose flour
03 -
2 large eggs
04 -
100 g unsweetened shredded coconut
05 -
60 g panko breadcrumbs
→ Seasonings
06 -
1 teaspoon paprika
07 -
1 teaspoon garlic powder
08 -
1 teaspoon salt
09 -
0.5 teaspoon ground black pepper
10 -
0.5 teaspoon cayenne pepper (optional)
→ For Frying and Serving
11 -
Vegetable oil or coconut oil, for frying
12 -
Lime wedges, for serving
# Instructions:
01 -
Arrange three bowls: add flour to the first, beat eggs in the second, and combine shredded coconut, panko breadcrumbs, paprika, garlic powder, salt, black pepper, and cayenne pepper in the third.
02 -
Pour 2–5 cm of oil into a deep skillet or large frying pan. Heat to 175°C, ensuring the oil is stable before adding shrimp.
03 -
Individually dredge each shrimp in flour, dip into beaten eggs letting excess drip off, then coat with the coconut and panko mixture, pressing gently to ensure adherence.
04 -
Carefully add coated shrimp in batches to the hot oil, avoiding overcrowding. Fry for 2–3 minutes per side until golden brown and crispy.
05 -
Remove shrimp with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Serve immediately with lime wedges.
# Notes:
01 -
For optimal crispiness, maintain oil temperature at 175°C using a thermometer. Press the coconut coating firmly onto the shrimp to prevent it from detaching during frying.