Go Back
Print Recipe

Coconut Shrimp

Coconut shrimp is another iconic appetizer than I get whenever I see it at a restaurant.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: American, asian
Keyword: coconut, shrimp

Ingredients

Shrimp

  • 1 lbs shrimp (U8-12)
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp paprika

Wet batter

  • 2 eggs
  • ⅓ cup flour
  • ⅓ cup milk
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp paprika

Breadcrumb

  • ½ cup panko breadcrumbs
  • ½ cup shredded coconut

Sauce

  • ½ cup kewpie mayo
  • 2 tbsp chili crisp

Instructions

  • Pat dry, devein, shell, and butterfly your shrimp. Leave on the shrimp tails.
  • Season with garlic powder, salt, and paprika.
  • Mix together all our wet batter ingredients in a bowl.
  • In another bowl mix together the panko bread crumbs and coconut shavings.
  • Dip the shrimp into the wet batter, then pat them into the panko, coconut mixture. Press down to coat evenly.
  • Fry at 350F until golden brown. About 3 minutes.
  • Mix together mayo and chili crisp and serve as the sauce.

Notes

*Size of shrimps: The U8/12 means that there are 8-12 shrimps per pound.