Ingredients:

  • 1/3 cup all-purpose flour or whole wheat flour (spooned & leveled)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 large eggs, beaten
  • 3/4 cup Panko bread crumbs
  • 1 cup sweetened shredded coconut
  • 1 pound raw large shrimp, peeled and deveined with tails attached
  • 3–4 Tablespoons vegetable oil, coconut oil (or olive oil)
  • Optional: 1 Tablespoon finely chopped cilantro
  • Optional serving sauce: 3 Tablespoons Thai chili sauce
  • Optional serving sauce: 6 Tablespoons orange, peach, or apricot jam or preserves

Instructions:

  1. Begin by setting up three medium bowls: In the first bowl, combine the flour, salt, and pepper. Beat the eggs in the second bowl. Mix together Panko bread crumbs and shredded coconut in the third bowl.
  2. Dip each shrimp into the flour mixture first, then into the beaten eggs. Finally, dredge it into the coconut-Panko mixture, pressing gently to ensure it adheres well.
  3. Set aside each coated shrimp on a plate while you coat all remaining shrimp.
  4. Heat enough oil in a large skillet over medium heat to cover the bottom.
  5. Fry the coated coconut shrimp in batches of about seven to eight at a time; avoid overcrowding them in the pan.