HAWAIʻI in the Kitchen: Duke’s Coconut Shrimp

Peel the shell off and de-vein the shrimp.

Make a cut along the back of the shrimp to butterfly them for more surface area.

Mix 2 cups of flour with salt and pepper in a bowl.

Crack 3 eggs into a bowl and whisk them up.

Mix unsweetened coconut flakes and panko breadcrumbs together in a separate bowl.

Press the shrimp in the flour mixture, dip them in the egg wash, and then press them into the coconut mixture.

Heat oil in a pot to 350 degrees Fahrenheit for deep frying.

Deep fry the shrimp until they are golden brown, about 10 seconds more after they start looking nice and golden.

Serve the coconut shrimp with shredded cabbage, pickled cucumbers, red onion, carrots, and lilly koi chili pepper water.

Equipment Needed

Spice Level: