Coconut Shrimp


  • 1/3 cup flour
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 2 eggs
  • 3/4 cup bread crumbs
  • 1 cup shredded coconut
  • 1 pound shrimp
  • Oil for frying

1. Start with 3 medium bowls. Combine flour, salt, and pepper in one. Beat the eggs in
the second bowl.  Combine bread crumbs and coconut in the third bowl.
2. Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the
coconut mixing, pressing gently to adhere. You want a lot of coconut on each
shrimp. Set the coated shrimp aside on a plate as you coat the remaining shrimp.
3. Add enough oil to cover the bottom of a large skillet on medium heat. Fry the coconut
shrimp in batches – do not crowd them in the pan. Flip after 2 minutes and fry the
other side for 2 minutes or until golden brown.
4. Place the finished coconut shrimp on a plate lined with a paper towel as you fry the
rest. Serve with your favorite sauce.

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