- Pat shrimp dry and set aside.
- In a shallow bowl, mix flour, garlic powder, salt, and pepper.
- In another bowl, beat egg whites until slightly frothy.
- In a third bowl, combine panko bread crumbs and shredded coconut.
- Dredge each shrimp first in the flour mixture, then dip in egg whites, and finally coat with panko-coconut mixture.
- Heat oil in a deep skillet or fryer to 350°F (175°C).
- Fry shrimp in batches for 2–3 minutes per side or until golden brown and crispy.
- Drain on paper towels and serve immediately with sweet chili sauce or your favorite dip.
Serving and Storage:
- Serve immediately while hot for maximum crispiness.
- Refrigerate leftovers in an airtight container for up to 2 days.
- Reheat in an air fryer for 2–3 minutes to restore crispiness.
Tips:
- Do not overcrowd the frying pan; cook shrimp in small batches.
- Use fresh coconut for extra flavor or a mix of sweetened and unsweetened.
- Keep fried shrimp warm in the oven at 200°F (95°C) while cooking remaining batches.
- Pair with pineapple dipping sauce or sweet chili sauce for a tropical twist.
Conclusion:
Coconut Shrimp is a quick, crispy, and tropical appetizer that’s perfect for parties, family dinners, or anytime you want a fun and flavorful bite.
FAQ:
Can I bake instead of frying? Yes — bake at 400°F (200°C) for 10–12 minutes, flipping halfway.
Can I use frozen shrimp? Yes — thaw completely and pat dry before coating.
Can I use coconut oil for frying? Yes — it adds extra coconut flavor.
Can I make ahead? Coat shrimp in breadcrumbs, refrigerate for up to 1 hour, then fry before serving.
