Camarones Coco (Coconut Shrimp)

No ratings yet

Crispy Camarones Coco (coconut shrimp) with the perfect crunch and hint of sweetness. An easy, restaurant-style recipe you can make right at home.

Prep Time20

Cook Time10

Total Time30

Course: Appetizer, Dinner, Lunch

Cuisine: American

Servings:

Calories: 422kcal

Author: Catherine Arena

Ingredients

1 pound extra large shrimp peeled and deveined
2 eggs
⅓ cup all purpose flour
½ cup panko bread crumbs
1½ cups shredded sweetened coconut
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground pepper
vegetable or corn oil for frying
2 limes cut into wedges
your favorite dipping sauce

Instructions

Prep the shrimp. Peel and devein the shrimp, leaving the tails on if desired. Rinse them under cool water, then drain them in a colander, pat dry with paper towels and set aside.
Set up your breading station. Place flour in one shallow bowl. In a second bowl, whisk the eggs. In a third bowl, combine the shredded coconut and breadcrumbs, mixing well.
Bread the shrimp. Working one at a time, dredge each shrimp in the flour, shaking off excess. Dip into the egg, allowing any excess to drip off, then coat thoroughly in the coconut mixture. Gently press the coating onto the shrimp to help it adhere. Place on a plate or baking sheet.
Heat the oil. In a deep skillet or heavy-bottomed pot, heat about 2 inches of oil to 350–375°F.
Fry in batches. Carefully add shrimp to the hot oil without overcrowding the pan. Fry for 2–3 minutes per side, or until golden brown and cooked through.
Drain. Remove shrimp with a slotted spoon and place on a paper towel–lined plate or wire rack to drain.
Serve immediately. Serve hot with sweet chili sauce, lime wedges, or your favorite dipping sauce.

Notes

Recipe Notes:

Use extra large or jumbo shrimp. Smaller shrimp will cook too fast and will overcook before the coating gets perfectly golden. Large or jumbo shrimp give you a juicy center with a crispy exterior.

Don’t overcrowd the pan. Fry in batches. If the oil temperature drops too much, the shrimp absorb too much oil and turn greasy instead of crisp.

Nutrition