Cheddar’s Copycat Recipe for Coconut Shrimp

5 stars from 2 reviews

My Recipe for Coconut Shrimp was inspired by Cheddar’s fried coconut shrimp recipe! Ready in just 30 minutes and incredibly easy to make!

Servings:

Prep Time20

Cook Time10

Total Time30

Begin by butterflying the shrimp: using a small sharp knife, cut along the back of each shrimp (where the vein was), but don't cut all the way through. Open the shrimp up so they lay flat.
Season the shrimp with salt and pepper.
Set up three shallow bowls. In the first, place the flour. In the second, the beaten eggs. In the third, mix together the Panko breadcrumbs and shredded coconut.
Dredge each shrimp in the flour, shaking off any excess. Then dip it into the egg, and finally press it into the breadcrumb-coconut mixture, making sure to coat both sides well.
Heat about 2 inches of vegetable oil in a deep skillet over medium heat. Once the oil is hot (about 350°F/175°C), add the shrimp in batches, being careful not to overcrowd the pan.
Fry the shrimp for 2-3 minutes on each side, or until they are golden brown and crispy.
Use a slotted spoon to transfer the shrimp to a paper towel-lined plate to drain any excess oil.
Serve the Fried Butterflied Coconut Shrimp hot, with your favorite dipping sauce. Enjoy!

Be sure not to overcook the shrimp - they cook quickly and can become rubbery if left in the oil for too long.

You can use unsweetened shredded coconut if you prefer a less sweet flavor.

These shrimp make a wonderful appetizer but can also be served as a main course with a side of rice and stir-fried vegetables.

The shrimp can be prepared up to the breading stage and then refrigerated for a couple of hours before frying, making this a great make-ahead dish.