Panko-Coconut Shrimp

2 servings • 1.5 hr prep & cooking time

Deep fried large tiger shrimp with panko breadcrumbs+coconut breading

For this one, I used desiccated coconut because it’s what we had handy. Usually, shredded coconut is what’s popularly used. I also experimented with adding panko breadcrumbs (thus Panko-Coconut) to make the coconut flavour less overwhelming while adding a bit more crunchiness to it too. For this batch, I just kind of wing it when it came to the amount of ingredients, but I did my best to give the approximations. As long as you have enough to coat all the shrimp that you have. Plus, you can always add more if you fall short.


  • 1 lb large tiger shrimp
  • All purpose flour (approx. 3/4 cup)
  • 2 eggs
  • Panko breadcrumbs (approx. 1/2 cup)
  • Unsweetened desiccated coconut (approx. 3/4 cup)
  • Salt and pepper


  • Wash the shrimp, remove the shell but keep the tail on. Pat dry using a paper towel. Sprinkle with salt
  • Put the flour and eggs in its own separate bowl. Add salt and pepper to taste
  • In another bowl, combine the coconut and panko breadcrumbs. Add salt and pepper to taste
  • Take each shrimp and first, dip into the bowl of flour until fully coated. Then dip into the egg, and then into the coconut+panko breadcrumb mix
  • Once all the shrimp are breaded, deep fry under medium heat until golden brown and the shrimp’s colour has turned red

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