Coconut crusted Shrimp


1 lb large shrimp peeled de veined with tails on

2 eggs

⅓ cup plain flour

1 teaspoon garlic powder

¾ teaspoon smoked paprika

Salt and pepper to taste

1 ½ cup unsweetened shredded coconut

½ cup Panko bread crumbs

Vegetable oil for frying


First bowl – mix flour, garlic powder, salt n pepper to taste and smoked paprika together.

Second bowl – whisk two eggs.

Third bowl – mix together unsweetened shredded coconut and Panko bread crumbs.

Have shrimps cleaned, de veined and pat dried ready before you start. Any moisture content in shrimp will cause oil spluttering all over your stove when fried.

First coat shrimps in flour-spices mix. Then coat in beaten eggs. Finally coat in coconut-panko bread crumbs mix.

Place breaded shrimps on to tray. Repeat breading process for rest of the remaining shrimps.

Heat up oil in wide shallow pan. Once oil temperature reaches between 350 -375 degrees Fahrenheit. Carefully transfer breaded shrimps into hot oil. Do not over crowd the pan. Fry few shrimps at a time, and you’ll have to fry couple of batches.

Once shrimps turn golden brown, remove from oil onto a tray lined with kitchen towel.

Serve immediately hot with your favorite dipping sauce.

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