Recipe Index

Ingredients

• 1 lb shrimp (use the biggest shrimp you can (I prefer U12-16))
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 3/4 cup panko breadcrumbs
• 1 cup shredded coconut (if using unsweetened shredded coconut, add 1/2 tsp sugar)
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/4 cup water
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 2 quarts neutral oil for frying (I prefer avocado oil)

Method

1. Shell and devein the shrimp, leaving the tails on if you like, pat them dry and season with the salt and pepper in a bowl.
2. Mix the panko and shredded coconut on a tray, and in another bowl whisk the eggs, flour, water, salt, pepper and garlic powder into a batter a little looser than pancake batter, adding water a tablespoon at a time if it is too thick.
3. Dip each shrimp in the batter, let the excess drip off, then press it into the panko-coconut mixture until thoroughly coated; rest the coated shrimp on a tray.
4. Heat the oil to 350°F in a Dutch oven or heavy pan and fry the shrimp in batches for 2 to 3 minutes until golden brown, then drain and serve with your choice of dipping sauce.

Prep: 20 min · Cook: 10 min · Total: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data