Easy Coconut Shrimp

Hand-breaded and tossed in flaky, shredded coconut flakes and fried until golden brown, this easy coconut shrimp recipe will wow your tastebuds.

Prep Time 15

Cook Time 20

Freezer time 15

Total Time 50

1 lb large shrimp peeled and devined , with tails on
2 large eggs beaten
1/3 cup all purpose flour
3/4 cup panko or regular italian breakdcrumbs
1 cup sweetened coconut flakes
Salt and peper to taste about 1 tsp of salt per pound of shrimp
canola oil for frying if deep frying, use enough oil to submerge the shrimp, if pan searing use enough oil to coat the bottom of the skillet

Clean and devain the shrimp then pat dry and leave tails on
Season shrimp with salt and pepper and set aside
Combine flour and panko in a bowl then in another bowl beat two eggs and set aside
In the third bowl, pour the sweetened coconut flakes
Assemble shrimp by dipping the shrimp in the egg bath then the flour mixture and lasty in the coconut flakes
Put shrimp in the freezer on a lined baking tray for about 15 minutes
Deep fry or pan fry with canola oil until golden brown, about 5 minutes

Serve shrimp with store-bought sweet chili sauce for dipping