Crispy Coconut Shrimp

Course: Appetizer / Entree

Cuisine: American

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 422kcal

Author: Kris Longwell

The classic appetizer (or entrée) was hugely popular back in the 90s and 00s, but it's making a big comeback! There is so much to love! It comes together very quickly, so it's easy to serve just as guests are arriving! Be sure to serve with the Thai Sweet Chili Dipping Sauce!

Print Recipe

Equipment

1 Sturdy skillet for frying, or a deep fryer
metal spider or metal slotted spoon, or metal tongs (for removing the shrimp from the oil)
candy/deep fry thermometer see NOTES

Ingredients

vegetable oil for frying
1 cup all-purpose flour
1 teaspoon Kosher salt
½ teaspoon black pepper
2 large eggs
1 tbsp unsalted butter melted and slightly cooled
1 cup orange juice
3 cups sweetened coconut flakes
1 cup Panko breadcrumbs
1 lb extra-large shrimp peeled and deveined, (leave tails on, if desired).
Thai sweet chili sauce for serving

Instructions

Pour enough oil into a sturdy skillet (preferably cast iron) about halfway up (don't overfill!). Heat over medium heat until the oil reaches 335 to 350°F. See NOTES.
vegetable oil
Meanwhile, whisk together the flour, salt, and pepper in a medium bowl. Set aside.
1 cup all-purpose flour, 1 teaspoon Kosher salt, ½ teaspoon black pepper
In another medium bowl, whisk together the eggs and melted butter. Stir in the orange juice. Stir the flour mixture into the wet mixture until just smooth.
2 large eggs, 1 tablespoon unsalted butter, 1 cup orange juice
In a shallow bowl, platter, or pan, mix the coconut flakes and Panko.
3 cups sweetened coconut flakes, 1 cup Panko breadcrumbs
One by one, dip the shrimp into the batter and then press into the coconut mixture coated (if tails are still on, leave them still visible).
1 lb extra-large shrimp
Carefully add the breaded shrimp to the hot oil and fry until golden, flipping halfway through (about 4 minutes, total).
Drain on a plate lined with paper towels. Repeat with remaining shrimp.
Serve at once with dipping sauce.
Thai sweet chili sauce

Video

Notes

NOTE: Watch the video near the top of the recipe card for visual guidance. If you liked the video, please subscribe to our YouTube channel.

If you don't have a thermometer, you can check the oil temperature by tossing a small piece of bread into the hot oil. If it browns in about 10 seconds, the oil is ready. If it browns very quickly, the oil is too hot. If it takes more than 15 seconds for the bread to brown, it's not hot enough.

See the blog post for instructions on baking or air-frying the shrimp. Just a reminder, the shrimp won't be as crispy as when you fry them, but, they will still be delicious.

The shrimp can be breaded for up to 1 hour before frying. We recommend serving the shrimp soon after they have been fried. They only take a matter of minutes, so just before your guests arrive, fry them. If you'd like, you can keep them warm on a baking rack on a baking sheet in a 250°F oven before serving.

Nutrition