Spicy Coconut Shrimp

Spicy Coconut Shrimp Recipe
Photo: Ryan Benyi; Styling: Stephana Bottom
24 pieces

Cost per Serving:



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24 medium shrimp, peeled and deveined
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 large eggs
1/4 teaspoon Tabasco
1 cup dry bread crumbs
1 cup sweetened flake coconut
1 teaspoon crushed red pepper
Vegetable oil, for frying


Prep: 20 Minutes
Cook: 4 Minutes

1. Pat shrimp dry. In a large bowl, mix flour with salt and pepper. In a separate bowl, beat eggs with Tabasco. In a third bowl, mix bread crumbs, coconut and red pepper. Line a large baking sheet with parchment.

2. Pour enough oil to measure 1-inch deep in a large skillet. Warm over medium-high heat until a candy thermometer reads 370°F.

3. Working with one at a time, roll shrimp in seasoned flour, then dip in egg mixture. Allow excess to drip off, then press shrimp into coconut mixture until completely coated. Transfer to lined baking sheet. Keep refrigerated until ready to cook.

4. Fry shrimp, a few at a time, until golden brown, turning once or twice, 3 to 4 minutes per batch. Drain on paper towels. Serve hot.

Note: Nutritional analysis is per piece.

Created date

February 2011

Nutritional Information

Calories 94
Fat 5 g
Satfat 2 g
Protein 3 g
Carbohydrate 9 g
Fiber 1 g
Cholesterol 27 mg
Sodium 157 mg