Fried Coconut Shrimp

by CK

My family really likes this recipe I found about a year ago. I've been making it on a regular basis ever since.


1 1/2 pounds jumbo shrimp
1 1/2 cups Panko bread crumbs (this style works best!)
1 cup unsweetend shredded coconut
2 limes- finely grate lime peel
2 teaspoons salt
1/2 teaspoons black pepper
3 large eggs
oil for frying (peanut or canola works)


Line a baking sheet with parchment paper.

Mix the bread crumbs, coconut, lime peel, salt and pepper in a medium bowl.

Whisk eggs in another. Add the shrimp to this bowl with beaten eggs and toss to coat.

Then, taking one shrimp at a time, toss in bread crumbs mixture to coat. Place shrimp on prepared baking sheet.

Cover and chill until ready to fry. (use within 2 to 4 hours)

Add oil to large skillet to a depth of 1/4 inch. Heat to medium-high temperature. Working in small batches, add shrimp to skillet and cook until golden brown - about 2 minutes per side. Transfer to paper towels to drain excess oil. Serve warm.

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