Coconut Shrimp

A restaurant classic you can make.
-- Serves
SKILL LEVEL 4 to 6 appetizer servings
3 cups Mazola® Corn, Canola OR Vegetable Oil
1-1/2 cups all-purpose flour
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup unsweetened, shredded coconut
2 cups panko bread crumbs, divided
1 pound large (16 to 20 count) raw shrimp, peeled and deveined, tails on
Heat oil to 350°F in a deep fryer or large deep-sided frying pan.

Stir flour and salt together in a deep sided bowl.  Whisk eggs in a second bowl.  Combine coconut with panko in a third bowl.

Pat shrimp dry and dredge in flour shaking off excess.  Dip floured shrimp into egg then dip into coconut crumbs pressing to coat thoroughly.

Fry in two batches (do not overcrowd) 2 to 3 minutes per batch or until golden brown and cooked through.  Drain on paper towels and serve immediately.

Serving Suggestion:  Pour some prepared mango pineapple chutney into a small bowl and use as a dipping sauce.
Total Time
Cook Time 4 to 6 minutes
Nutrition Facts
Valeur nutritive

Per Serving / Par portion
Fat / Lipides  0 g
Saturated / saturés   g
Carbohydrate / Glucides   g
Fibre / Fibres   g
Sugars / Sucres   g
Cholesterol / Cholestérol   mg
Protein / Protéins   mg
Sodium   mg
Potassium   mg
Calcium   mg
Iron / Fer   mg

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