Crispy Coconut Shrimp
Transport your taste buds to a tropical paradise with this irresistible recipe for Crispy Coconut Shrimp! Juicy, succulent shrimp are coated in a perfectly crunchy blend of shredded coconut and panko breadcrumbs, creating a golden crust that’s both light and flavorful. Each bite is seasoned to perfection with a touch of garlic, salt, and pepper, while the fluffy coconut adds a hint of natural sweetness. Fried to a beautifully crisp finish in mere minutes, this dish is an ideal appetizer, party snack, or quick dinner option. Pair these crispy delights with sweet chili sauce for a tangy, zesty kick, and watch them disappear in no time! With just 20 minutes of prep and easy-to-follow steps, this crowd-pleasing recipe is guaranteed to be your new favorite seafood indulgence. Keywords: crispy coconut shrimp, coconut panko shrimp, fried shrimp recipe, easy seafood appetizers, tropical shrimp recipe.
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Recipe Information
Ingredients
- 1 pound Large raw shrimp, peeled and deveined
- 0.5 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 large Eggs
- 1 cup Unsweetened shredded coconut
- 1 cup Panko breadcrumbs
- 2 cups Vegetable oil (for frying)
- 0.5 cup Sweet chili sauce (optional, for serving)
Instructions
Rinse and pat dry the shrimp with paper towels. Remove tails if desired.
In a shallow bowl, mix the all-purpose flour, salt, black pepper, and garlic powder.
In a second shallow bowl, whisk the eggs until well beaten.
In a third shallow bowl, combine the shredded coconut and panko breadcrumbs.
Hold the shrimp by the tail (if kept) and dredge in the flour mixture, shaking off any excess.
Dip the shrimp into the beaten eggs, ensuring it is fully coated.
Press the shrimp into the coconut-panko mix, coating it evenly and pressing gently to adhere.
Place the coated shrimp on a parchment-lined baking sheet. Repeat until all shrimp are coated.
Heat the vegetable oil in a deep skillet or frying pan over medium-high heat until it reaches 350°F (175°C).
Fry the shrimp in batches, about 2-3 minutes per side, until golden brown and crispy. Do not overcrowd the pan.
Transfer cooked shrimp to a plate lined with paper towels to drain any excess oil.
Serve the crispy coconut shrimp warm with sweet chili sauce or your favorite dipping sauce.
Nutrition Facts
Calories |
5921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 540.3 g | 693% | |
| Saturated Fat | 119.3 g | 596% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1229 mg | 410% | |
| Sodium | 4508 mg | 196% | |
| Total Carbohydrate | 180.6 g | 66% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 69.3 g | ||
| Protein | 141.1 g | 282% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 260 mg | 20% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1967 mg | 42% | |
*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.
