Coconut Shrimp - Extra Crispy

Fried shrimp coated with flour, egg, Panko bread crumbs and sweet coconut mixture. Quick and easy breading recipe.


  1/2 teaspoon salt
  1/2 teaspoon black pepper
  2 large eggs, beaten
  3/4 cup Panko bread crumbs
  1 cup sweetened shredded coconut
  1 pound jumbo already cooked frozen shrimp, peeled and deveined with tails, thawed out in cold water then pat dry with paper towels.
Vegetable cooking oil​.

Combine flour, salt and pepper in a plastic bag. 

Beat the eggs in the bowl. Combine Panko crumbs and coconut and spread it out in a large dish.

Shake the shrimp in the flour mixture plastic bag and let set for a few minutes, then dip the flour coated shrimp into the egg mixture, then dredge each shrimp into the coconut mixing, pressing to allow a lot of coconut and crumbs to cling.

Add enough oil into a large skillet to halfway cover shrimp, preheat oil on medium heat. Fry the coconut shrimp in batches - do not crowd them in the pan. fry about 6-7 at a time. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown.

Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest.

Leftover coconut shrimp keeps well in the refrigerator for up to 3 days. 

Fried coconut shrimp freezes well, up to 2 months. Reheat for 10 minutes in a 350-F oven or until thawed and warm.

Fried Coconut Breaded Shrimp -  ALL RECIPES