Description
Crispy and sweet coconut-crusted shrimp, perfect for weeknight dinners or party platters.
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 cup shredded coconut (unsweetened preferred)
- 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
- Sweet and sour sauce for dipping (optional)
Instructions
- Pat the shrimp dry with paper towels.
- In a large bowl, whisk together flour, cornstarch, salt, pepper, and garlic powder until combined.
- Place beaten eggs in a separate dish and spread shredded coconut on a plate.
- Dredge each shrimp in the flour mixture, dip into egg, then press into shredded coconut until coated.
- Heat oil in a skillet over medium heat to about 350–375°F (175–190°C).
- Fry shrimp in batches for 2–3 minutes per side until golden brown and opaque.
- Transfer cooked shrimp to a paper towel–lined plate or wire rack to drain. Serve immediately.
Notes
Serve hot with your choice of dipping sauces. Can be baked at 425°F (220°C) for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Chinese