• 1 pound raw shrimp peeled and deveined
  • salt and pepper
  • 2 eggs beaten
  • 1/2 cup flour
  • 1 cup panko bread crumbs
  • 1 cup shredded coconut sweetened or unsweetened will be fine
  • peanut oil or vegetable oil for frying


  1. Preheat the frying oil, to 365 degrees, either in a deep fryer or heavy bottomed pot with a candy thermometer.
  2. Pat the shrimp dry with paper towels and season with salt and pepper.
  3. Set up the dredge bowls as follows:  1st bowl is for flour, 2nd is for the beaten eggs, and the 3rd one is for the panko and coconut mixed together.  coat the shrimp, a few at a time, first into the eggs, then the flour, then the panko coconut mix.
  4. Check the oil temperature and fry in batches about 1-2 minutes per side.  They shrimp should be in a single layer on the basket with plenty of room between them. If using a deep fryer, there is no need to turn them, and they will be done in about 2-3 minutes.  Remove to a paper towel lined plate to drain.