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Coconut Shrimp Coating Recipe

Asian-inspired · Appetizer · 25 min total

A crispy, golden coating for shrimp that combines the sweetness of coconut with a hint of spice, perfect for a quick appetizer or main dish.

Ingredients

• 1 cup unsweetened shredded coconut
• 1/2 cup panko breadcrumbs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1 large egg
• 1 tablespoon water
• 1/2 cup all-purpose flour

Instructions

1. In a shallow bowl, combine shredded coconut, panko breadcrumbs, salt, pepper, paprika, and garlic powder.
2. In another shallow bowl, whisk together egg and water.
3. Place flour in a third shallow bowl.
4. Pat shrimp dry with paper towels. Dredge each shrimp in flour, shaking off excess, then dip into egg mixture, and finally coat with coconut mixture, pressing gently to adhere.
5. Heat oil in a deep skillet or fryer to 350°F (175°C). Fry shrimp in batches for 2-3 minutes per side until golden brown and cooked through. Drain on paper towels.
6. Serve immediately with sweet chili sauce or your favorite dipping sauce.

Tips

• For extra crunch, toast the shredded coconut in a dry pan over medium heat for 2-3 minutes before mixing with breadcrumbs.
• Can be baked at 400°F for 10-12 minutes, flipping halfway, for a lighter version.
• Store leftover coating mixture in an airtight container for up to a week.

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