Crispy coconut shrimp is the ideal blend of savory and sweet, creating a sensory explosion with every bite. Ready in under half an hour, it's a simple yet impressive dish that's perfect for family dinners or special occasions.
In a medium bowl, add flour, salt, pepper, garlic powder, ground ginger, and cayenne pepper. Stir to combine.
In a separate small bowl, beat eggs.
In another separate small bowl, add in the Panko and coconut flakes.
Take each individual shrimp and dip it in the flour mixture first, then the beaten eggs, then the panko and coconut mixture. Press the panko coating into the shrimp. Set shrimp aside once coated.
In a large skillet, add about 1 inch of oil for frying. Heat oil over medium heat until about 350 degrees Fahrenheit.
Working in batches to not crowd the pan, fry coated shrimp in the heated oil for 2 1/2 minutes per side. If using extra large shrimp, increase time to 3 minutes per side.
Once cooked, remove and set on a paper towel lined plate and finish the rest.
Serve with dipping sauce and enjoy!
Dipping Sauce
In a saucepan over medium heat, add orange juice, brown sugar, chili sauce, and cornstarch. Stir constantly and bring to a boil. Let simmer until sauce thickens.
Video
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Notes
Pro Tip:Before battering, remove the shell and legs and then butterfly the shrimp by inserting a knife most of the way through, starting at the top and running a slit down to the tail and spread open. Make sure not to cut all of the way through. Once spread open, pound your shrimp flat. This will give more surface area and will cook more evenly.