Name: Coconut Shrimp
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 2 pounds shell-on raw shrimp, 16-20 per pound.; 3 cups all-purpose flour, divided; 1 ½ teaspoons kosher salt; ½ teaspoon freshly ground black pepper; 1/8 teaspoon 5-spice powder; 1 13.6-ounce can coconut milk, see note above; 2 eggs beaten; 3 cups panko bread crumbs; 3 cups shredded coconut; Enough vegetable oil to fill a pan or wok three inches up the sides

We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

Coconut Shrimp

Yield: 32-40 pieces 1x

Prep: 30 minsCook: 15 minsTotal: 45 minutes

Units:

Scale:

Ingredients

2 pounds shell-on raw shrimp, 16-20 per pound.
3 cups all-purpose flour, divided
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon 5-spice powder
1 13.6–ounce can coconut milk, see note above
2 eggs beaten
3 cups panko bread crumbs
3 cups shredded coconut
Enough vegetable oil to fill a pan or wok three inches up the sides

Cook Mode Prevent your screen from going dark

Instructions

Make the Sweet Chili Dipping Sauce before you start and chill while you prepare the shrimp.
Remove shells from shrimp but leave tails on. This will act as a handle to pick up the cooked shrimp.
Lay out three medium to large bowls.
In the first one; mix one cup flour, salt, pepper and 5-spice powder.
In the second; mix coconut milk with the two beaten eggs.
In the third; mix Panko, coconut flakes and the remaining 2 cups of flour.
Handling a few at a time, dredge in flour, shake off excess and then into the egg mixture. Let the mixture drip off for a few seconds then dredge in the panko mixture. (Try and keep one hand for wet and one for dry so that the last bowl doesn’t get filled with breading from your hands)
Place on a sheet tray as you go.
Once you finish breading the shrimp, heat the pan or wok with the oil to 325 degrees F using a candy thermometer or heat gun, then maintain that temperature as you fry each batch. Get the oil back to 325 degrees between each batch.
Fry in about four or five batches placing them in one at a time not touching. They will cook for about three minutes and will float and be golden brown once done. Do not over cook. Remove to a tray covered in paper towels to drain then transfer to your serving platter.
Serve immediately with our Sweet Chili Dipping Sauce.

Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Notes

Open the canned coconut milk upside down so that the liquid pours out before the fat (just makes it easier to remove from the can). If the two are totally separated, heat slightly to combine but cool before using.

Cuisine: American Method: Fried

Find it online: https://www.afamilyfeast.com/coconut-shrimp/