coconut butterfly shrimp

Try this Recipe for Coconut Shrimp when you’re craving Cheddar’s butterfly coconut shrimp! My copycat is crispy, crunchy, and so delish!!

Cheddar’s Copycat Recipe for Coconut Shrimp

shrimp

salt and pepper

all purpose flour

eggs (beaten)

bread crumbs

coconut

vegetable oil

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!

Oh my goodness, this recipe was a breeze to make! I followed Donna's instructions, and it turned out perfect.

I have never been to Cheddars but when I saw these coconut shrimp I just had to make them!! The recipe was super easy to follow and the breading was out of this world delicious! Donna, you never recipes disappoint!! I will be making these quite often :)

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Cheddar’s Copycat Recipe for Coconu...

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Cheddar’s Copycat Recipe for Coconu...

The most viewed coconut butterfly shrimp recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine