Crisp Coconut Shrimp with Oriental Dipping Sauce
Delight your taste buds with these **Crisp Coconut Shrimp** paired with a zesty **Oriental Dipping Sauce**—a perfect blend of crunchy, golden perfection and bold, tangy flavor. This recipe transforms succulent shrimp into crispy bites coated in a texture-rich mix of panko breadcrumbs and unsweetened coconut, ensuring every mouthful is deliciously satisfying. The accompanying dipping sauce combines soy sauce, honey, garlic, and ginger with a hint of sesame oil and optional sriracha for a sweet, savory, and slightly spicy finish. Ready in just 30 minutes, this easy-to-make dish is ideal for special appetizers, weeknight dinners, or crowd-pleasing party platters. Serve hot and watch them disappear!
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Recipe Information
Ingredients
- 1 pound large raw shrimp, peeled and deveined (tails on)
- 0.5 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 eggs
- 1 cup panko breadcrumbs
- 1 cup shredded unsweetened coconut
- 2 cups vegetable oil, for frying
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon minced garlic
- 0.5 teaspoon grated ginger
- 0.5 teaspoon sriracha (optional, for spice)
Instructions
Prepare the oriental dipping sauce by combining soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and sriracha (if using) in a small bowl. Mix well and set aside.
In a shallow dish, mix together the all-purpose flour, salt, and black pepper.
In a separate shallow dish, beat the eggs until smooth.
In a third shallow dish, combine the panko breadcrumbs and shredded coconut.
Pat the shrimp dry with paper towels. Dredge each shrimp in the flour mixture, shaking off any excess.
Dip the floured shrimp into the beaten eggs, ensuring it is fully coated.
Press the shrimp into the coconut and panko mixture, coating evenly and pressing gently to adhere.
Heat the vegetable oil in a deep skillet or saucepan over medium heat until it reaches 350°F (175°C).
Fry the shrimp in small batches for 2-3 minutes on each side, or until golden brown and cooked through. Do not overcrowd the pan.
Remove the shrimp from the oil and place them on a plate lined with paper towels to drain any excess oil.
Serve the crisp coconut shrimp immediately with the oriental dipping sauce on the side for dipping.
Nutrition Facts
Calories |
1572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.3 g | 179% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 1279 mg | 56% | |
| Total Carbohydrate | 49.0 g | 18% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 12.6 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 90 mg | 7% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 498 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.
