Description
Coconut Shrimp is the kind of crispy, golden seafood dish that instantly feels like a treat, whether you are planning a quick dinner, easy appetizer, party snack, or fun food idea for the weekend. Juicy shrimp are coated in a crunchy mix of coconut and panko, then fried until beautifully crisp and served with a sweet chili dipping sauce for a tropical, restaurant-style bite you can make right at home. It is an easy recipe that fits everything from dinner ideas to holiday starters and crowd-pleasing seafood appetizers.
Ingredients
1 lb large shrimp, peeled and deveined, tails on
1/2 cup all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
2 large eggs
3/4 cup panko breadcrumbs
1 cup sweetened shredded coconut
1/2 tsp garlic powder
2 to 3 cups vegetable oil, for frying
1/2 cup sweet chili sauce, for serving
Instructions
1. Pat the shrimp dry with paper towels so the coating sticks well.
2. In one bowl, mix the flour, salt, and black pepper.
3. In a second bowl, beat the eggs until smooth.
4. In a third bowl, combine the panko breadcrumbs, shredded coconut, and garlic powder.
5. Dredge each shrimp in the flour mixture, then dip into the eggs, then press into the coconut mixture until fully coated.
6. Heat the vegetable oil in a deep skillet or heavy pot over medium heat until hot enough for frying.
7. Fry the shrimp in small batches for 2 to 3 minutes per side, until golden brown and cooked through.
8. Transfer the cooked shrimp to a paper towel lined plate or wire rack to drain.
9. Serve warm with sweet chili sauce.
Notes
Do not overcrowd the pan while frying, or the oil temperature will drop and the coating can turn greasy instead of crisp.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 9 g
- Sodium: 640 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 220 mg