Coconut-Crunch Shrimp

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Coconut-Crunch Shrimp
  • 4Servings


  • 1/3 cup unsweetened shredded coconut
  • 1/4 cup panko
  • 1/2 pound medium shrimp, peeled, tails left on
  • 1 teaspoon curry powder
  • 2 eggs, beaten
  • Coconut oil
  • Thai sweet chili sauce


On plate, mix coconut and panko. In bowl, toss shrimp, curry powder and 1/2 tsp. salt. Dip shrimp in egg then coconut mixture, pressing to adhere. In large skillet, heat 1/2 inch coconut oil over medium-high. Cook shrimp until golden and cooked through, 2 to 3 minutes per side. Serve with chili sauce.