Make this restaurant quality Coconut Shrimp recipe even better in the comfort of your own home. The crispy coconut panko breadcrumb coating pairs beautifully with a sweet and spicy Asian chili sauce or seafood sauce for serving.
When cooking shrimp, the biggest mistake you can make is overcooking them. When doing so, they become rubbery in texture and aren’t very appetizing. This recipe uses jumbo shrimp, so should you just a smaller shrimp adjust the cooking time according to the size.
You can fully assemble these shrimp several hours in advance and place them on a single layer on a parchment lined sheet pan. Store them chilled in the fridge until you’re ready to fry the shrimp.
It’s perfectly fine to use a seasoning such as Old Bay or Seafood Magic or any seafood seasoning blend that you already enjoy. If you know it’s salty, then adjust the salt to your personal taste.