Description
Crispy, sweet-savory coconut shrimp that’s ready in about 20–25 minutes, perfect for family dinners or as a party appetizer.
Ingredients
- 1 pound shrimp, peeled and deveined (medium to large)
- 1 cup shredded coconut (unsweetened)
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 2 eggs, beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Oil for frying (vegetable, canola, or peanut oil)
- Sweet and sour sauce or mango salsa for dipping (optional)
Instructions
- Pat the shrimp dry with paper towels.
- In a large bowl, whisk together the flour, cornstarch, salt, pepper, and garlic powder until evenly combined.
- Place the beaten eggs in a shallow dish, and spread the shredded coconut on a plate.
- Dredge each shrimp in the flour mixture, shake off the excess, dip into the beaten egg, then press into the shredded coconut until fully coated.
- Heat about 1/2–1 inch of oil in a skillet over medium heat, aiming for 350–375°F (175–190°C).
- Fry shrimp in batches for 2–3 minutes per side until golden brown and cooked through.
- Transfer cooked shrimp to a paper towel–lined plate to drain and serve immediately with dipping sauce.
Notes
For a gluten-free option, swap all-purpose flour for a gluten-free blend. For a sweeter crust, use sweetened shredded coconut.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese