Ingredients
Equipment
Method
- Prepare three medium bowls. In the first bowl, combine the flour, salt, and pepper. Beat the eggs in the second bowl. In the third bowl, mix the 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 coconut shrimp in batches of 7-8 shrimp at a time, ensuring not to overcrowd the pan. Flip the shrimp after 2 minutes and fry the other side for another 2 minutes, or until golden brown. For a darker crisp, fry each side for 2:30-3 minutes.
- Place the cooked coconut shrimp on a plate lined with paper towels as you continue frying the remaining shrimp. Sprinkle with optional chopped cilantro. If making the serving sauce, mix the Thai chili sauce and jam or preserves together and serve with the shrimp.
- Cover and store any leftover shrimp in the refrigerator for up to 3 days.
Notes
To freeze fried coconut shrimp, store them in an airtight container in the freezer for up to 2 months. Reheat in a 350°F (177°C) oven for 10 minutes, or until thawed and warm.
Using large raw shrimp with tails attached is recommended for easier handling during preparation. If using frozen shrimp, thaw them completely before starting. Peeled and deveined shrimp will save you preparation time. You can remove the tails before coating if preferred.
Coconut oil is recommended for frying to enhance the flavor. You will need enough oil to coat the bottom of your skillet, approximately 3 to 4 tablespoons.