Caribbean Coconut Shrimp
Transport your taste buds to a tropical paradise with this irresistible Caribbean Coconut Shrimp recipe! Featuring plump, juicy shrimp coated in a delectably crisp layer of panko breadcrumbs and unsweetened shredded coconut, this dish boasts a perfect balance of crunch and natural sweetness. Seasoned with aromatic paprika and garlic powder, each bite is bursting with vibrant Caribbean-inspired flavors. Fried to golden perfection and served with a tangy sweet chili dipping sauce and refreshing lime wedges, this crowd-pleasing appetizer or light main course is ideal for entertaining or savoring a quick getaway in your own kitchen. Ready in under 40 minutes, this easy-to-make recipe is a sublime combination of texture, flavor, and tropical flair!
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Recipe Information
Ingredients
- 1 pound raw large shrimp, peeled and deveined
- 1 cup unsweetened shredded coconut
- 1 cup panko breadcrumbs
- 0.5 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups vegetable oil (for frying)
- 0.5 cup sweet chili sauce (for dipping)
- 4 pieces lime wedges (for serving)
Instructions
Rinse the shrimp under cold water and pat them dry with paper towels. Set aside.
In a shallow bowl, mix the shredded coconut and panko breadcrumbs together.
In a second shallow bowl, whisk together the flour, paprika, garlic powder, salt, and black pepper.
In a third shallow bowl, beat the eggs with the milk until fully combined.
Working one shrimp at a time, dredge the shrimp in the flour mixture, shaking off any excess.
Dip the floured shrimp into the egg mixture, ensuring it's completely coated.
Press the shrimp into the coconut and panko mixture, coating evenly on all sides. Set aside on a plate and repeat with the remaining shrimp.
Heat the vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C).
Fry the shrimp in small batches for 2-3 minutes per side or until golden brown and crispy. Be careful not to overcrowd the pan.
Transfer the cooked shrimp to a plate lined with paper towels to drain excess oil.
Serve the coconut shrimp immediately with sweet chili sauce for dipping and lime wedges on the side. Enjoy!
Nutrition Facts
Calories |
5778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 545.2 g | 699% | |
| Saturated Fat | 120.3 g | 602% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 988 mg | 329% | |
| Sodium | 3515 mg | 153% | |
| Total Carbohydrate | 161.3 g | 59% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 51.6 g | ||
| Protein | 113.9 g | 228% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 320 mg | 25% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1560 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
