Ingredients:

  • 2 cups vegetable oil
  • 1 cup Panko bread crumbs**
  • 1 cup unsweetened shredded coconut
  • 1 lb. medium shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • Sweet chili sauce, or your favorite dipping sauce for serving

Directions:

  1. Heat vegetable oil in a large skillet or Dutch oven over medium high heat.
  2. Meanwhile in a large bowl, combine Panko bread crumbs and shredded coconut, set aside.
  3. Season shrimp with salt and pepper, to taste. Working one at a time, dredge shrimp in the flour, dip into the eggs, then dredge in the coconut mixture, pressing to coat.
  4. Working in batches, add shrimp to the Dutch oven and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
  5. Serve immediately with desired dipping sauce.

Enjoy!

**Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

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