You have just come across the tastiest and easiest coconut shrimp recipe. This appetizer is so simple to make, and a must for the Holidays. If you celebrate feast of the seven fishes, this recipe could also be a wonderful addition. The subtle sweetness from the coconut combined with the crunchiness of the breadcrumbs is amazing.
Easiest Coconut Shrimp
- 1 large egg
- 3 tablespoons cold water
- ⅓ cup all-purpose flour
- generous pinch of salt
- 1 cup coconut flakes or shredded you can use sweetened or unsweetened, shredded or flakes
- ½ cup panko breadcrumbs
- 340 grams (25/30 count) large peeled and deveined Tiger shrimp
- avocado oil enough to cover the bottom of the pan for shallow frying
- sweet Thai chilli sauce for dipping or any sauce you like
- In a bowl, add the egg and water, mix. Add the flour and salt, mix again. If the batter is too thick you can thin it out with a touch more water.
- In a separate bowl mix the coconut and breadcrumbs.
- Make sure the shrimp is thawed, peeled, devained and patted dry with a paper towel.
- Dip each one into the wet batter, shaking off the excess batter and then dip and coat them into the coconut mixture.
- If you are feeling lazy like me, I added all the shrimp into the wet batter and coated them so I don’t have to add them in one by one.
- As I bread them, I place them onto a baking sheet lined with parchment paper.
- Go over to the stove and add any high-smoke point oil you like. I used avocado oil. I added enough to cover the bottom of my pan fully (about a 1/2 inch of oil in the bottom of my pan).
- Turn the heat to high and get the oil hot, you should start to see it shimmer. When you place in the shrimp, it should sizzle. Reduce the heat to medium and shallow fry them in batches for about 2 minutes on each side or until golden.
- Place the fried shrimp onto a plate lined with paper towel to drain out the excess oil.
- Serve immediately while hot with sweet Thai chilli sauce or anything you like.