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–+ servings

Coconut Shrimp

Print Recipe
CourseAppetizer, dinner, Lunch, Main Course
CuisineAmerican, Seafood
Keywordappetizer, coconut, coconut shrimp, party foods, perfect for the holidays, shrimp, spicy mayo
Servings4 servings

Ingredients

  • 3/4 cup all purpose flour
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Pinch of kosher salt, plus more for sprinklilng
  • 3 large eggs
  • 1 cup panko breadcrumbs
  • 1 cup shredded unsweetened coconut
  • 1 lb large peeled and deveined shrimp, with tails on
  • 1 1/2 cup coconut or vegetable oil
  • Spicy Mayo
  • Lemon Wedges

Spicy Mayo

  • 1/2 cup mayonnaise
  • 1 to 2 tbsp sriracha
  • juice of one lemon

Instructions

  • Whisk the flour, paprika, garlic powder, onion powder and 1 teaspoon salt in a wide, shallow bowl. Beat the eggs with a splash of water in a second bowl. Combine the panko and coconut in a third bowl. Line a pan in foil and set aside.


  • Toss the shrimp in the flour mixture to coat; then, working one at a time, shake off the excess flour and dip the shrimp in the egg. Let the excess egg drip off, then toss the shrimp in the coconut-panko mixture until thoroughly coated. Put the shrimp on the lined pan and repeat with the remaining shrimp.
  • Heat the coconut oil in a large skillet over medium-high heat until very hot and a panko crumb dropped into it sizzles immediately. Line a plate with a paper towel. Add about half of the shrimp, making sure the skillet is not too crowded, and pan-fry, turning once, until the shrimp are cooked through and golden brown all over, 3 to 4 minutes; transfer to the lined plate and sprinkle with salt. Repeat with the remaining shrimp. Serve with the Spicy Mayo and lemon wedges.
  • Combine the mayonnaise, sriracha and lemon juice in a small bowl.