Recipe courtesy of Food Network

Coconut Shrimp

Large shrimp are coated in a light coconut breading and fried until golden. Then served with your choice of sweet chili or sweet and sour sauce.
Save Recipe
  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 6 servings
Share This Recipe

Ingredients

Directions

  1. Heat about 2-inches of oil in a heavy-bottomed pot or large Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F.
  2. Meanwhile, put the eggs in one shallow dish. Whisk the flour, cornstarch, cayenne, 2 teaspoons salt and 1 teaspoon pepper together in a medium bowl. Transfer half the flour mixture to a third bowl and stir in the coconut.
  3. Working in batches, dredge the shrimp in the flour mixture, shake off any excess, dip in the eggs, and then roll in the coconut mixture, pressing to coat thoroughly. Fry until golden, 2 to 3 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer the shrimp to paper towels to drain. Serve with sweet chili or sweet and sour sauce on the side for dipping.
  4. Copyright 2016 Television Food Network, G.P. All rights reserved.
Amanda Freitag

Shrimp Cocktail

23m Easy 98%
CLASS
Justin Devillier

Shrimp Creole

14m Easy 97%
CLASS
Ben Robinson

Shrimp Scampi

20m Easy 98%
CLASS
48m Easy 100%
CLASS

Damaris Phillips

Coconut Cake

26m Easy 99%
CLASS
20m Easy 100%
CLASS
2m Easy 95%
CLASS