Coconut Shrimp
Crispy, golden, and bursting with tropical flavor, this Coconut Shrimp recipe is a perfect blend of savory and sweet, sure to elevate your appetizer or dinner spread. Juicy shrimp are coated in a delightful trio of seasoned flour, beaten eggs, and a crunchy mix of panko breadcrumbs and sweetened shredded coconut, creating a perfectly crispy exterior when fried to perfection. Ready in just 35 minutes, this dish is ideal for quick weeknight meals or entertaining guests. Pair these irresistible shrimp with your favorite dipping sauces—like zesty sweet chili or tangy apricot—for an extra burst of flavor. Whether you're hosting a party or indulging in a seafood treat, this crowd-pleaser will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 1 pound raw large shrimp, peeled and deveined (tails on optional)
- 0.5 cup all-purpose flour
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 large eggs
- 1 cup panko breadcrumbs
- 1 cup sweetened shredded coconut
- 2 cups vegetable oil (for frying)
- 0.5 cup dipping sauce of choice (e.g., sweet chili sauce, apricot sauce)
Instructions
Prepare the shrimp by ensuring they are peeled, deveined, and thoroughly dried with a paper towel.
In a shallow bowl, combine the flour, salt, and black pepper. Mix well.
In a second shallow bowl, beat the eggs until fully blended.
In a third shallow bowl, combine the panko breadcrumbs and shredded coconut, mixing them evenly.
Dredge each shrimp in the flour mixture, shaking off any excess.
Dip the floured shrimp into the beaten eggs, ensuring they are fully coated.
Finally, press the shrimp into the panko and coconut mixture, coating them thoroughly on all sides. Place coated shrimp on a plate or tray until ready to cook.
In a deep skillet or heavy-bottomed pot, heat the vegetable oil over medium heat to 350°F (175°C). Use a thermometer to monitor the oil temperature.
Carefully place a few shrimp into the hot oil, being cautious not to overcrowd the pan. Fry for 2-3 minutes per side, or until the shrimp turn golden brown and crispy.
Using a slotted spoon, transfer the fried shrimp to a plate lined with paper towels to drain excess oil.
Repeat with the remaining shrimp, ensuring the oil remains at the right temperature between batches.
Serve the Coconut Shrimp immediately with your chosen dipping sauce on the side. Enjoy!
Nutrition Facts
Calories |
1460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.9 g | 165% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 953 mg | 41% | |
| Total Carbohydrate | 53.4 g | 19% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 17.2 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 84 mg | 6% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 330 mg | 7% | |
*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.
