A delightful twist on the classic fried shrimp, featuring a crispy coconut coating for an extra burst of flavor.
Prepare the shrimp by peeling and deveining them, leaving the tails intact.
Leaving the tails on makes the shrimp easier to handle and adds to the presentation.
In a shallow dish, combine the panko breadcrumbs and shredded coconut.
Mix thoroughly to ensure an even distribution of coconut in the breadcrumbs.
In another shallow dish, place the flour.
You can season the flour with a pinch of salt and pepper for added flavor.
In a mixing bowl, whisk together the eggs and water.
Whisk until the mixture is smooth and slightly frothy.
Dip each shrimp into the flour, then into the egg wash, and finally into the coconut-panko mixture, pressing gently to adhere.
Ensure each shrimp is fully coated for maximum crispiness.
Heat the oil in a skillet to 350°F (175°C).
Use a thermometer to maintain the correct frying temperature.
Fry the shrimp in batches until golden brown, about 2-3 minutes per side.
Avoid overcrowding the skillet to ensure even frying.
Remove the shrimp and place them on a cooling rack over paper towels to drain excess oil.
This helps keep the shrimp crispy by preventing them from sitting in oil.
Serve the shrimp warm with your choice of dipping sauce.
Garnish with lemon wedges for a fresh touch.
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