Crispy Coconut Shrimp Simple and Flavorful Delight

Ingredients

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

Instructions

1. Pat the shrimp dry with paper towels to ensure they’re not watery. This helps the coatings adhere better.
2. In one shallow bowl, mix the flour with garlic powder, paprika, salt, and pepper. In a second bowl, whisk the eggs. In a third bowl, combine the shredded coconut and panko breadcrumbs.
3. Dip each shrimp first into the flour mixture, shaking off excess. Next, dip it into the egg, allowing excess to drip off. Finally, coat the shrimp in the coconut and panko mixture, pressing lightly to adhere.
4. In a large, deep skillet or pot, heat about ½ inch of oil over medium-high heat until it shimmers (around 350°F or 175°C).
5. Carefully add the coated shrimp in batches to the hot oil, making sure not to overcrowd the pan. Fry until golden brown, about 2-3 minutes per side. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
6. Serve the crispy coconut shrimp hot with lime wedges on the side for squeezing over the top.