This easy-to-make Crispy Coconut Shrimp recipe is served with a spicy orange dipping sauce. Juicy on the inside and crispy on the outside with loads of delicious crispy coconut.
Prep the Ingredients: Clean and devein the shrimp leaving the tails on. In a bowl combine panko and coconut. In a separate bowl combine flour and salt. In a third bowl beat an egg.
Dredge the Shrimp: Dust the shrimp in the flour, dip them into the eggs, then dredge them in the coconut panko mixture, pressing it as needed to coat.
Freeze the Shrimp: Freeze battered shrimp on the baking sheet for 30 minutes. Prepare the dipping sauce, if desired, while the shrimp are chilling in the freezer.
Fry Shrimp: In a large pot or Dutch oven heat oil. Working in batches add the shrimp to the oil and fry until evenly golden brown and crispy, about 2-3 minutes per side.
Serve Warm: Coconut shrimp can be served with our spicy orange sauce or on top of a green salad with your favorite dressing.