Crunchy Coconut Shrimp Recipe

A crunchy coconut shrimp recipe that is delicious served with a spicy dipping sauce.


600 grams raw large shrimp, peeled and de-veined
1 cup flour
4 eggs
1 cup Panko breadcrumbs
1 x 14 ounce can coconut milk
3/4 cup flaked toasted coconut


Preheat oven to 400 degrees F.

Grease 2 large baking sheets.

In large bowl, mix together flour, eggs, Panko breading and coconut milk until it forms a thick dip.

Dip shrimp into mixture one at a time and then roll in toasted coconut.

Place coated shrimp onto greased baking sheet and then bake for 14-16 minutes, turning half way through.

Serve with spicy dipping sauce such as Thai chili sauce.