Coconut Shrimp

Eliza Adam


Serving Size: 4

An all-time favorite preparation for enjoying shrimp, especially when served with a fresh sauce for dipping.


1½  lb. large shrimp, peeled & deveined with tails intact

Salt and freshly ground pepper

13 C all-purpose flour

2 large eggs

1 C panko crumbs

1 C sweetened coconut flakes

Vegetable oil for deep-frying

Fresh salsa or mango chutney for dip


Line a baking sheet with parchment paper. Season shrimp with salt and pepper. Place flour in a shallow dish; beat eggs in a separate dish; in a third dish, place panko and coconut flakes.

Dredge shrimp in flour and dip in eggs. Next, dip in coconut mixture, patting to adhere. Place shrimp on prepared baking sheet and refrigerate for 1 hour.

Preheat oil in a large, heavy pot over medium-high heat to 350°. Gently drop a few shrimp into pot, being careful not to overcrowd, and fry until golden brown. Drain on paper towel and repeat with the rest of shrimp. Serve warm, with the salsa or chutney on the side.