Coconut Fried Shrimp
Crispy, golden, and bursting with tropical flavor, Coconut Fried Shrimp is an irresistible appetizer or main course that's guaranteed to impress! This recipe features succulent large shrimp coated in a crunchy breading made from panko bread crumbs and sweetened shredded coconut, creating the perfect balance of savory and sweet. The shrimp are lightly seasoned and fried to perfection in just minutes, resulting in a delightfully crispy exterior and tender, juicy interior. Serve these mouthwatering shrimp hot with a side of tangy sweet chili dipping sauce and fresh lime wedges for an extra zing of flavor. Perfect for entertaining or a quick dinner, this easy recipe is ready in just 30 minutes and promises to bring a taste of the tropics to your table.
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Recipe Information
Ingredients
- 1 pound Large Shrimp (peeled and deveined, tails on)
- 0.5 cup All-Purpose Flour
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 2 large Eggs
- 1 cup Panko Bread Crumbs
- 1 cup Sweetened Shredded Coconut
- 2 cups Vegetable Oil (for frying)
- 0.5 cup Sweet Chili Sauce (for dipping, optional)
- 1 whole Lime Wedges (for serving, optional)
Instructions
Rinse the shrimp under cold water and pat dry with paper towels. Set aside.
Set up a dredging station with three shallow bowls. In the first bowl, whisk together the flour, salt, and black pepper. In the second bowl, beat the eggs until smooth. In the third bowl, mix the panko bread crumbs and shredded coconut.
Hold each shrimp by the tail. Dredge it first in the flour mixture, ensuring it's lightly coated. Then dip it into the beaten eggs, letting any excess drip off. Finally, coat it thoroughly in the coconut and panko mixture, pressing lightly to adhere. Repeat this process with all shrimp and place them on a plate.
Heat the vegetable oil in a deep skillet or fryer over medium heat until it reaches 350°F (175°C). If you do not have a thermometer, test by dropping a small piece of bread into the oil; it should sizzle immediately and brown within 30 seconds.
Working in batches, carefully place the coated shrimp into the hot oil, making sure not to overcrowd the skillet. Fry each batch for 2-3 minutes, turning once, until the shrimp are golden brown and crispy.
Use a slotted spoon to remove the shrimp from the oil and place them on a plate lined with paper towels to drain excess oil.
Serve the coconut fried shrimp hot with sweet chili sauce for dipping and lime wedges on the side for an added burst of citrus flavor, if desired.
Nutrition Facts
Calories |
1484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.0 g | 164% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 1127 mg | 49% | |
| Total Carbohydrate | 55.3 g | 20% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 16.6 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 78 mg | 6% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 464 mg | 10% | |
*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.
