Coconut Shrimp

Servings: 4 


  • 1 pound shrimp 
  • 3/4 cup all-purpose flour
  • 2 eggs
  • 1 cup panko 
  • 1 1/2 cup unsweetened shredded coconut 
  • Mishima Crunchy Garlic Chili Sauce, for dipping 


  1. Prepare the shrimp by removing the shell while keeping the last segment of the shell and tail on and devein the back. Set all shrimp aside on a plate.
  2. To prepare the dredging station, mix together the flour, salt, and pepper on a plate. Next, scramble the eggs in a bowl. Lastly, mix together the panko and coconut on a separate plate. 
  3. Dredge the shrimp one at a time in the flour, egg, then panko and coconut mixture. Shake off any excess and set it aside on a platter. Continue this process until all shrimp are coated.
  4. In a large pot, add the oil and heat to 350ºF (180ºC). Once ready, add 3-4 shrimps at a time and deep fry for 3-4 minutes or until golden brown, making sure to not burn them. Transfer them onto a wire rack or paper-towel lined tray to remove any excess oil.
  5. Remove any burnt panko crumbs in between batches with a spider skimmer to keep the oil clean. Repeat step 4 until all shrimp are cooked.
  6. Serve immediately and serve with chili sauce.
  7. Enjoy!
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