Crispy Coconut Shrimp Delicious and Easy Recipe

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup shredded coconut (sweetened or unsweetened)
• 1 cup panko breadcrumbs
• 0.5 teaspoon garlic powder
• 0.5 teaspoon paprika
• to taste salt and pepper
• for frying vegetable oil

Instructions

1. Begin by prepping your shrimp: rinse them under cold water, pat dry with paper towels, and season lightly with salt and pepper.
2. Set up a breading station: Place flour in one shallow dish, beaten eggs in another, and mix together shredded coconut, panko breadcrumbs, garlic powder, paprika, salt, and pepper in a third shallow dish.
3. Take each shrimp and first coat it in flour, shaking off any excess.
4. Dip the floured shrimp into the beaten eggs, making sure it’s well coated.
5. Finally, roll the shrimp in the coconut-panko mix, pressing gently to ensure the coating sticks well.
6. Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until hot (about 350°F or 175°C).
7. Carefully add the coated shrimp to the oil in batches, making sure not to overcrowd the pan. Fry for about 2-3 minutes on each side or until they are golden brown and crispy.
8. Remove the shrimp from the oil and place them on a plate lined with paper towels to drain excess oil.
9. Serve immediately with a sweet chili dipping sauce or your favorite sauce on the side.