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Crispy Coconut Shrimp with a Tropical Twist

Coconut Shrimp made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 pound large shrimp peeled and deveined
  • 1 cup shredded coconut sweetened or unsweetened
  • 1 cup panko breadcrumbs
  • 2 eggs beaten
  • 1/2 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil for frying

Method
 

  1. Prepare the shrimp for coating.
  2. Set up the breading station.
  3. Combine shredded coconut and panko breadcrumbs.
  4. Dredge the shrimp in flour.
  5. Dip the shrimp in beaten eggs.
  6. Coat the shrimp with the coconut-panko mixture.
  7. Heat the oil in a frying pan.
  8. Fry the shrimp in batches.
  9. Drain on paper towels.
  10. Serve with dipping sauce.