Crispy Pina Colada Shrimp
Plump shrimp get a coconut-panko crust, then fry up crisp and golden for a sweet-savory bite with lime and pineapple salsa.
Prep 15 min · Cook 15 min · Total 30 min · Makes 16 shrimp
Ingredients
- Canola or vegetable oil for frying
- 16 11-15 count shrimp, peeled and deveined, tails attached
- 1/2 cup all-purpose flour
- 2 egg whites, whisked with 2 tablespoons water
- 1 cup dried shredded coconut
- 3/4 cup panko
- Kosher salt
- 2 limes, cut into wedges
- Store-bought pineapple salsa on the side
Directions
- Pour oil into a cast iron skillet until it comes halfway up the sides, then warm it over medium to medium-high heat until it registers 350 degrees F. As the oil heats, arrange your breading setup with 3 bowls side by side. Put the flour in the first bowl, the egg white mixture in the second, and the coconut with the panko in the third. Season both the flour and the coconut mixture with salt, then stir each well with a fork.
- Coat each shrimp in the flour first, dip it in the egg mixture next, and finish it in the panko-coconut mixture, gently tapping off extra coating as you move from bowl to bowl. Make sure the oil is at 350 degrees F before you start frying.
- Working in batches of 3 or 4 shrimp, lower them into the hot oil and cook for 30 to 45 seconds per side, flipping once. When they are golden brown and crisp, transfer them to paper towel to drain. Sprinkle the shrimp with salt while they are still hot, and serve right away with lime wedges.