I made this coconut shrimp recipe for BBQs, potlucks and parties and it takes 5-10 minutes each time.
- ⅓ cups Flour
- 1 whole Egg
- ½ cups Panko breadcrumbs
- ½ cups Sweet shredded coconut flakes
- 12 whole Large Shrimp, Peeled And Deveined
- 1 dash Salt (and more to taste)
- Frying oil
Set up a workstation with three plates: one with flour, another with beaten egg, and a third with panko mixed with coconut. Flour the prawns, dip them in the egg then in the panko-coconut mixture. Set aside on a plate and repeat until all the shrimp are coated.
Pour enough oil into a deep skillet until it can cover all the prawns halfway through. Heat over medium-high heat. Test the oil temperature by dropping a pinch of panko into the oil. If it floats and bubbles gently, it’s ready to use.
Be prepared to shift the heat to medium-high to medium to prevent the shrimp from burning. Gently place each shrimp in the pan and fry until the bottom is golden brown. Flip and fry the other side until golden brown (about 2-3 minutes per side). Using tongs or a slotted spoon, place the shrimp on a cookie rack over a baking sheet and sprinkle with salt. Cooling on a cookie rack will keep your shrimp from getting soggy as it cools.
Serve with Thai sweet chili sauce.