Coconut Shrimp Crispy Fry (Printable Version)
Golden fried shrimp coated with panko and shredded coconut for a crispy, flavorful bite.
# What You'll Need:
→ Seafood
01 -
1 pound raw shrimp, peeled and deveined
→ Dry Ingredients
02 -
½ cup all-purpose flour
03 -
½ teaspoon garlic powder
04 -
½ teaspoon sea salt
05 -
½ teaspoon coarse black pepper
06 -
1 cup panko bread crumbs
07 -
1 1/3 cups shredded coconut, sweetened or unsweetened
→ Eggs
08 -
4 egg whites
→ Oils
09 -
2 cups vegetable oil, for frying (shortening or coconut oil)
# Step-by-Step Guide:
01 -
Ensure shrimp are fully thawed, rinse under cold water using a sieve, and allow to drain thoroughly.
02 -
Combine all-purpose flour, garlic powder, sea salt, and coarse black pepper in a large shallow bowl and whisk together.
03 -
In a separate shallow bowl, whisk egg whites vigorously until frothy but not stiff.
04 -
In a third bowl, mix panko bread crumbs and shredded coconut evenly.
05 -
Dredge each shrimp first in the flour mixture, then dip into the frothy egg whites, and finally coat thoroughly with the panko and coconut mixture. Arrange coated shrimp in a single layer on a sheet pan.
06 -
Pour 3 to 4 inches of vegetable oil into a deep Dutch oven or heavy stockpot and heat to 350°F (175°C), approximately 10 to 15 minutes.
07 -
Carefully place several coated shrimp into the hot oil and fry until golden brown and crisp, about 1 to 1½ minutes. Turn shrimp occasionally to ensure even cooking.
08 -
Remove cooked shrimp and place on layered paper towels to absorb excess oil before serving.
# Additional Notes:
01 -
Maintain oil temperature at 350°F to ensure crispy texture without absorbing excess oil.