Coconut Lime Fried Shrimp


  • 1 cup Panko bread crumbs
  • 3/4 cups sweetened shredded coconut
  • 1/4 cups flour
  • 1/2 tsp. crushed red pepper flakes
  • 1 lime, zested
  • 1/2 tsp. Johnny’s Seasoning Salt
  • 1/2 tsp. Johnny’s Seasoned Pepper
  • 2 eggs, beaten
  • 1/4 cup buttermilk
  • 1 pound raw jumbo shrimp peeled + deveined, but tails left intact


  1. In a medium bowl combine the Panko, shredded coconut, flour, crushed red pepper, lime zest, salt and pepper.
  2. In another smaller bowl whisk together the eggs and butter milk.
  3. Dip the shrimp into the eggs and then dredge the shrimp through the Panko mixture, pressing gently to adhere.
  4. Place the shrimp on a plate and repeat with the remaining shrimp.
  5. Add enough canola oil or coconut oil to cover the bottom of a large heavy bottom skillet and heat to 350 degrees F, or medium heat.
  6. Fry the shrimp in batches flipping after 1-2 minutes or until lightly golden.
  7. Place the shrimp on a paper towel lined plate, repeat with the remaining shrimp.

Prep Time25 min

Cook Time15 min

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