Crispy Coconut Panko Fried Shrimp Recipe
This recipe for Crispy Coconut Panko Fried Shrimp combines the crunch of panko breadcrumbs with the sweet, tropical flavor of coconut flakes to create a deliciously golden, crispy coating. Perfectly fried to a deep golden brown, these shrimp are tender and juicy inside with a satisfying crunch on the outside. Ideal for a tasty appetizer or main dish that pairs well with dipping sauces or tropical side dishes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Ingredients
Shrimp Coating
- 30 large raw shrimp (tail on)
- 2 cups panko crumbs
- 2 cups sweetened coconut flakes
Egg Wash
- 2 large eggs
- 1 tbsp sugar
- 1/2 tsp salt
For Frying
- Oil for frying (enough to fill Dutch oven with 2 inches depth)
Instructions
- Heat the Oil: Pour 2 inches of oil into a Dutch oven and slowly heat it to 375°F (190°C), ensuring the oil is hot enough for frying.
- Prepare the Shrimp: Dry the shrimp thoroughly using paper towels to remove excess moisture, which helps the coating stick better.
- Mix Dry Coating: In a medium bowl, combine 1 cup of panko crumbs and 1 cup of sweetened coconut flakes to create the initial dry mixture.
- Make Egg Wash: In a small bowl, crack the two eggs, add the sugar and salt, then beat the mixture well to incorporate all ingredients evenly.
- Set Up Plates: Cover two plates with paper towels; one will hold the dredged but unfried shrimp, and the other will hold the fried shrimp to drain excess oil.
- Dredge the Shrimp: Dip each shrimp into the egg wash, letting excess drip off, then roll in the panko/coconut mixture. Dip again in the egg wash and then in the dry mixture once more, ensuring a thick coating. Place the coated shrimp on the paper towel-lined plate. Repeat with remaining shrimp.
- Refresh Mixtures as Needed: If the dry mixture becomes clumpy or overly saturated with egg wash, mix remaining panko and coconut flakes to replenish it. Replace egg wash if it becomes too full of crumbs to maintain coating consistency.
- Fry the Shrimp: Once the oil reaches 375°F, carefully lower shrimp in batches of 5-6 into the hot oil. Fry until shrimp turn a deep golden color, approximately 2-3 minutes per batch.
- Drain the Fried Shrimp: Remove shrimp from hot oil using a slotted spoon and transfer onto the paper towel-lined plate to drain excess oil. Repeat with all batches until all shrimp are fried.
Notes
- Be sure to maintain the oil temperature at 375°F for optimum crispiness and to avoid greasy shrimp.
- Drying shrimp well before coating helps the breading stick better and prevents splattering.
- Use fresh panko and coconut flakes to keep the coating light and crunchy.
- These shrimp are great served with sweet chili sauce, pineapple salsa, or a tangy dipping sauce.
- Adjust the quantity of sugar in the egg wash to taste if you prefer less sweetness.
