Coconut Shrimp with a Kick Baked or Fried
Bring a tropical twist to your table with this irresistible Coconut Shrimp with a Kick, perfect for both baking and frying options! Featuring plump, juicy shrimp coated in a winning combination of crispy panko breadcrumbs and sweet shredded coconut, this dish stands out with a bold hint of cayenne and smoked paprika for just the right amount of heat. Whether baked to golden perfection or fried to crispy deliciousness, each bite delivers a delightful crunch and a mouthwatering flavor fusion. Ready in just 30 minutes, it’s an ideal appetizer or main course for seafood lovers. Pair it with a drizzle of Sriracha for an extra spicy kick and a squeeze of fresh lime to brighten up every bite. Perfect for weeknights or entertaining guests, this coconut shrimp recipe is a true crowd-pleaser!
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Recipe Information
Ingredients
- 1 lb Raw shrimp (large, peeled, deveined, tails on)
- 0.5 cup All-purpose flour
- 1 tsp Salt
- 0.5 tsp Cayenne pepper
- 0.5 tsp Smoked paprika
- 2 large Egg
- 0.25 cup Unsweetened canned coconut milk
- 1 cup Panko breadcrumbs
- 1.25 cups Shredded sweetened coconut
- 2 cups Vegetable oil (for frying, optional)
- 2 tbsp Sriracha (optional, for serving)
- 1 lime Lime wedges (for serving)
Instructions
Preheat your oven to 425°F (if baking) or heat vegetable oil to 350°F in a deep skillet (if frying). Line a baking sheet with parchment paper or foil and lightly grease it with nonstick spray if baking.
Pat the shrimp dry with paper towels and set aside.
Set up a dredging station with three bowls: In the first bowl, combine the flour, salt, cayenne pepper, and smoked paprika. In the second bowl, whisk the eggs and coconut milk until smooth. In the third bowl, mix the panko breadcrumbs and shredded coconut.
Take each shrimp and dredge it in the flour mixture, shaking off any excess. Next, dip it into the egg mixture, allowing the excess to drip off, and then press it firmly into the panko and coconut mixture to coat completely. Repeat with all shrimp.
For baking: Arrange the shrimp in a single layer on the prepared baking sheet. Bake for 10-12 minutes, turning halfway through, until the coconut coating is golden brown and the shrimp is cooked through.
For frying: Carefully place the coated shrimp into the hot oil in batches, frying for 2-3 minutes per side until golden brown and crispy. Use a slotted spoon to remove and drain on a plate lined with paper towels.
Serve the coconut shrimp hot with a drizzle of Sriracha for extra kick (optional) and lime wedges on the side.
Nutrition Facts
Calories |
1491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.1 g | 168% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 307 mg | 102% | |
| Sodium | 1010 mg | 44% | |
| Total Carbohydrate | 52.9 g | 19% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 17.2 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 127 mg | 10% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 502 mg | 11% | |
*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.
