I love making fried shrimp at home. Growing up, my parents actually made fried shrimp pretty often. I lived by the ocean so our seafood selections were always fresh and vast. They’d pick up some jumbo white shrimp and get going in the kitchen. You can find my classic fried shrimp recipe on my blog. I’ll link it below. It’s a combination of panko and flour breading and it’s to die for.
So there’s one thing you should know about frying anything… It’s a mess. A huge mess. Is it worth it? Absolutely. By the time you’re finished there will be flour and oil everywhere, but that’s ok. Once you taste those fresh crispy fried shrimp, the mess won’t even be a thought in your mind. If you’re not so much into frying the shrimp, you can also bake them. Lay out some parchment paper on a baking sheet and turn the oven to 425 degrees F. Bread your shrimp according to the directions and place them on your prepared baking sheet. Cook in the oven for 10 minutes, or until the coconut breading is crisp. Super yummy and a little less calories and mess from the oil!
When frying the coconut shrimp, it’s important to use a thermometer for your oil temp. If it becomes too hot, the shredded coconut will burn easily. So keep a thermometer in the oil at all times and adjust the heat when necessary!
Other shrimp recipes to try:
COCONUT FRIED SHRIMP WITH CREAMY SWEET CHILI SAUCE
Prep time: 30 minutes
Cook time: 15 minutes
Total time: 45 minutes
Serves: 2 lbs shrimp
- 1 lb large white shrimp, peeled and deveined with tails still intact
- 2 large eggs
- 2 tbsp water
- 7 oz. bag sweetened coconut flakes
- 3/4 cup panko breadcrumbs
- 1 cup all purpose flour
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1 tsp salt
- 5 cups canola oil, or other high temp oil like peanut or vegetable
For sauce: mix all ingredients together
- 2 tbsp mayonnaise
- 2 tbsp sweet chili sauce
- 1/2 large lime, juice of
- 2 tbsp water
- 1/3 tsp tomato paste
- 1 tsp sriracha, more or less to taste
- Place the oil into a large pot. Fill the oil up to about a little less than half way up the pot. Adjust measurement if necessary. Heat oil to 350 degrees F.
- Pat your shrimp dry with paper towels. Prepare a baking sheet with paper towels for after frying.
- Place the flour, garlic powder, paprika, salt and cayenne in a large bowl. Whisk to combine. Set aside.
- Place the eggs and water in a large bowl. Whisk to combine. Set aside.
- Place the coconut flakes and panko and another large bowl and mix to combine. Set aside.
- Dredge each shrimp individually into the flour mixture, then the egg mixture and then the coconut mixture. Place the breaded shrimp on a clean baking sheet. Repeat till all the shrimp are breaded.
- Once the oil is hot, start frying your shrimp in small batches while being careful not to overcrowd the pot. Cook for about 2 minutes, or until crust is golden and crisp. Drain shrimp on the baking sheet with paper towels and immediately lightly season with salt. Repeat till all the shrimp is cooked.
- Best served immediately with creamy sweet chili sauce.