Coconut Shrimp


  • 1 lb. raw 16/20 count shrimp, deveined, shelled, tail left on
  • 1/2 cup all-purpose flour
  • 3 large eggs
  • 1 teaspoon cool water
  • 3/4 cup unseasoned Panko breadcrumbs
  • 3/4 cup shredded coconut
  • kosher salt and ground black pepper
  • vegetable, canola, or peanut oil (for deep frying) or oil spray (for baking or air frying)
  • thinly-sliced scallions or chopped cilantro, for garnish (optional)
  • Orange Dipping Sauce, for serving


  1. Prepare 3 bowls for breading. Place flour in the first bowl with a pinch each of kosher salt and black pepper. In the second bowl, whisk together eggs and water. In the third bowl, combine panko and coconut with 1/2 teaspoon each kosher salt and black pepper.
  2. Pat shrimp with paper towels to remove excess moisture. One at a time, dredge shrimp in flour, shaking off excess. Dip into egg wash, allowing excess to drip off. Dip in coconut-panko mixture, gently pressing to adhere.
  3. Heat 2-3 inches of oil in a heavy-bottomed, deep pot to 325 to 350 degrees F. Fry shrimp in batches of 5-6, being sure not to crowd the pot, until the breading is golden and the shrimp are opaque, 3-4 minutes. Use a spider strainer to gently move the shrimp around in the oil for even browning.
  4. Remove shrimp from the oil with the spider strainer and place them on a double layer of paper towels set on a plate or baking sheet to drain.
  5. Serve on a plate with orange dipping sauce.