Easy Coconut Shrimp 

This Easy Coconut Shrimp recipe delivers a delightful combination of crispy, golden-brown shrimp with a sweet and savory coconut crust. The shrimp are tender and juicy on the inside, complemented by a perfectly crunchy exterior. With just a few simple steps, you can create a dish that's perfect for a weeknight dinner, a fun appetizer, or a special treat for any occasion. Serve them with a side of sweet chili sauce or a squeeze of fresh lemon for an extra burst of flavor.

🧄 Ingredients

• ½ cup all-purpose flour

• ½ teaspoon salt

• ½ teaspoon freshly cracked black pepper

• 1 teaspoon garlic powder

• 2 large eggs, lightly beate

• ¾ cup panko breadcrumbs

• 1 cup shredded coconut (sweetened or unsweetened)

• 1 lb large raw shrimp, peeled and deveined

• Canola or vegetable oil for frying

• Optional: Thai sweet chili sauce for serving

• Optional: Lemon wedges for serving

🔪 Directions

1. Prepare the Breading Stations: Set up three shallow bowls:

   • In the first bowl, combine the flour, salt, pepper, and garlic powder.

   • In the second bowl, place the beaten eggs.

   • In the third bowl, mix the panko breadcrumbs and shredded coconut.

2. Bread the Shrimp: Dip each shrimp into the flour mixture, ensuring it's fully coated. Next, dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the shrimp with the panko-coconut mixture, pressing gently to adhere.

3. Heat the Oil: In a large skillet, heat about ½ inch of oil over medium-high heat until it reaches 350°F (175°C).

4. Fry the Shrimp: Carefully add the breaded shrimp to the hot oil in batches, being cautious not to overcrowd the pan. Fry the shrimp for 2–3 minutes per side, or until they are golden brown and cooked through.

5. Drain and Serve: Using a slotted spoon, transfer the cooked shrimp to a paper towel-lined plate to drain excess oil. Serve immediately with Thai sweet chili sauce and lemon wedges on the side.

📊 Nutritional Estimate (per serving)

• Calories: Approximately 350 kcal

• Total Fat: 20 g

• Saturated Fat: 8 g

• Cholesterol: 150 mg

• Sodium: 600 mg

• Total Carbohydrates: 20 g

• Dietary Fiber: 2 g

• Sugars: 6 g

• Protein: 25 g