Japanese breadcrumbs and shredded coconut give these shrimp a crispy, crunchy crust.
Ingredients
Makes 18
Step 1
Line baking sheet with parchment paper. Mix panko, coconut, lime peel, salt, and pepper in medium shallow bowl. Whisk eggs in another medium bowl to blend. Add shrimp to bowl with beaten eggs and toss to coat. Working with 1 shrimp at a time, remove shrimp from beaten eggs and turn to coat in panko mixture. Place shrimp on prepared baking sheet. DO AHEAD:Can be made 4 hours ahead. Cover and chill.
Step 2
Pour enough peanut oil into large skillet to reach depth of 1/4 inch; heat over medium-high heat. Working in batches, add shrimp to skillet and cook until golden and just opaque in center, about 2 minutes per side. Transfer to paper towels to drain. Arrange shrimp on platter and serve warm.
Step 3
- Available in the Asian foods section of some supermarkets and at Asian markets.
Step 4
**Available at some supermarkets, specialty foods stores, and natural foods stores.
Nutrition Per Serving
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Reviews (24)
Back to TopCame out perfect & was easy to make. Definitely a keeper.
roblehnert
Long Island, NY
1/31/2017
This recipe is great , but it is even better if you dredge the shrimp in flour before you put them in the eggs.
Igopro2500
Arizona
1/27/2017
Followed the recipe except for the peanut oil, dd not have so used coconut oil. Perfect
C00kiepress
NYC
1/20/2017
I'm so glad that I read CookInCal's review. I too baked the shrimp, but not in a convection oven - just at 400 in a regular oven, for 5 minutes on one side and 3 on the other. I also added chipolte & a bit of curry to the crumb mixture. We'll be eating this again.
lynnhoenke
Grand Rapids MI
4/15/2015
Perfect recipe and easy to jazz-up if desired. Loved the lime zest!
meandkisa
Baltimore
2/1/2015
Delicious and just what I was looking for. The make-ahead option turned out great and frying up at the last minute was no hassle.
Six43
St. Louis
12/3/2014
I search epicurious when I've got ingredients I need to use up, so sometimes I have to substitute. I hesitate to review when I don't follow the recipe exactly but hubby really liked my variation, so I thought I'd share. I didn't have unsweetened coconut, so used sweetened. I only used one egg. I added lemon pepper and ground coriander to the panko and lime peel. I sprayed a cookie sheet and then the battered shrimp with olive oil and baked in a convection oven at 400 degrees for 5 min. on each side. I served with a lime-garlic aioli.
cookincal
Oakland, CA
8/19/2014
I followed the recipe exactly with great success. Served with a honey mustard. As suggested I will try baking in convection oven next time.
KatieArch
St. Paul, MN
4/14/2014
Delicious! I added more black pepper and served with fresh papaya.
lyncadence
Calgary, AB
3/1/2014
Big hit appetizer with the college kids home for the holidays. I used sweetened count, which was good. I had large shrimp and the better could have covered 20 shrimp. Fried in batches of 5. I paired with pineapple-apricot salsa of August 2000. This was too much salsa, but otherwise worked well. I cut back purple onion as half cup looked overpowering. I also used canned crushed pineapple (shame on me). It was good but could have simplified further with simple chili sauce-cilantro-lime sauce to same effect. Thinking summer on a grey New England evening, with some good autumn beer.
DeweyDecimalDog
Boston
11/25/2012
Delicious richness from the coconut balanced by the tanginess of the lime rind. By not using a thick batter, it remains light and crispy without being greasy.
denhamclan
New Orleans
8/7/2012
This recipe was very good. I had no trouble finding unsweetened coconut in the grocery store, it was in the produce section at our Shop Rite. I used my deep fryer to make it and I used chipolte panko bread crumbs from Stew Leonard's. Glad I did because I thought it could use a little heat, but it wasn't enough. Next time I will add a bit of ground chipolte or other hot pepper to spice it up a bit.
mmonroe45
Clinton, CT
6/12/2011
Delicious! I added a rounded tsp curry powder to crumbs. Served with Thai chili sauce
Romsle
Canada
2/22/2011
where is the recipe for the dipping sauce?
ports911
VA
1/21/2011
I love coconut shrimp, but don't love deep-fried foods! This was easy and REALLY delicious. I used a convection oven and they were delightfully crispy on the outside without all the grease. I've made them with the sauce several times for parties and everyone loves them!
msrooby
Beaverton, OR
9/8/2010
