How to Make Coconut Shrimp

Craving coconut shrimp, but don't feel like leaving the house? Good news! You can make your own coconut shrimp right at home, using a few simple ingredients, many of them pantry staples. You'll also need oil for frying and a deep, heavy pan to fry them.

 

Things You'll Need 
 Heavy-bottomed frying pan
 3/4 cup panko breadcrumbs (Japanese breadcrumbs)
3/4 cup unsweetened finely shredded coconut
 3 teaspoons lime zest 1 teaspoon salt
1 teaspoon curry powder
1/4 teaspoon ground chipotle
1/2 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
24 uncooked large shrimp, peeled and deveined; tails left intact
 Canola, vegetable, or peanut oil (for frying)  

Step 1 Peel and devein shrimp, but leave the tails on. Place prepared shrimp on a large plate.



 Step 2 In a large bowl combine the panko, coconut, lime, and spices; mix well.

 

 Step 3 Beat the eggs together in a small bowl.

   

Step 4 Add shrimp to a large bowl and mix with the beaten eggs; toss to coat.

 

 Step 5 One at a time, remove shrimp from beaten eggs and coat well in panko-coconut mixture

   

Step 6 Place enough oil into a large, heavy bottomed skillet that it reaches 1/4 inch deep; heat over medium-high heat. You'll know when the oil is ready when it starts to "shimmer" or when a thermometer reaches 360 degrees F. Once sufficiently hot, add shrimp to the skillet - a few at a time - and cook until golden brown; about 2 minutes per side. Transfer to paper towels to soak up any excess grease. Arrange shrimp on platter and serve warm.

   

Tip

Get creative by serving these delicious snacks with a variety of dipping sauces, like sweet chili sauce, sriracha with mayonnaise, or mustard with fruit preserves.