Yield: 2
Coconut Shrimp
These Coconut Shrimp have a crispy coconut coating made with coconut flakes that add extra sweet flavor! It's a bonus that this fried shrimp recipe is ready in under 30 minutes!
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon corn starch
- 1 teaspoon pepper
- 1 teaspoon salt
- ½ teaspoon garlic powder
- 2 large eggs, beaten
- 1 cup sweetened coconut flakes
- 1 cup panko breadcrumbs
- 1 pound shrimp, peeled and deveined, tail or no tail
- 1 cup vegetable oil
Instructions
- In a medium sized bowl, whisk to combine the flour, corn starch, salt, pepper and garlic powder. Set aside.
- Place beaten eggs in a separate shallow bowl. Then in a third shallow bowl, combine the coconut flakes and panko bread crumbs.
- Dredge one shrimp through the seasoned flour on all sides. Then place the floured shrimp into the egg and then coat the shrimp in the coconut flakes. Repeat until all shrimp are breaded.
- In a medium size heavy pot, heat oil over medium-high heat, until it reaches 375°F. (You can also check if your oil is ready by dropping in a few breadcrumbs. If they sizzle, your oil is ready.)
- Fry shrimp in batches, making sure not to crowd the shrimp, for about 2 minutes, until golden brown. Remove shrimp from oil and transfer to a paper towel lined plate or tray to drain. Repeat with remaining shrimp.
- Serve immediately, as desired!
Notes
- To Store: Keep any leftovers for up to 3 days in an airtight container in the fridge.
- To Reheat: If you reheat the shrimp in the air fryer at 400°F for about 2 minutes they will crisp up again!
Nutrition
Serving: 1, Calories: 1960kcal, Carbohydrates: 117g, Protein: 73g, Fat: 133g, Saturated Fat: 23g, Polyunsaturated Fat: 103g, Trans Fat: 3g, Cholesterol: 665mg, Sodium: 3795mg, Fiber: 9g, Sugar: 19g