Restaurant-Style Coconut Shrimp | CaribbeanPot.com

Clean and wash the shrimp with lemon juice.

Make three cuts on the bottom of each shrimp to prevent curling while frying.

Season the shrimp with Caribbean green seasoning (optional), salt, and black pepper.

In a bowl, combine panko breadcrumbs and sweetened shredded coconut.

In another bowl, whisk the eggs to add air.

In a separate bowl, place all-purpose flour.

Dust each shrimp in flour, then dip in the egg, and finally coat with the panko and coconut mixture.

Set the coated shrimp aside on a sheet pan.

Heat vegetable oil to 375°F in a pan over medium-high flame.

Fry the shrimp in batches, avoiding overcrowding the pan, for 3-5 minutes until golden brown, flipping them after 1.5 minutes.

Remove the fried shrimp and place them on a wire rack to prevent sogginess.

Serve with store-bought Thai chili sauce.

Equipment Needed

Spice Level: