Crunchy Coconut Shrimp
Indulge in the irresistible combination of sweet and savory with this Crunchy Coconut Shrimp recipe! Juicy, tender shrimp are perfectly coated in a flavorful blend of panko breadcrumbs and sweetened shredded coconut, creating a golden, crackling crust with every bite. Enhanced with a hint of garlic powder and fried to crispy perfection, these shrimp are quick and easy to make, ready in just 25 minutes from start to finish. Ideal as an appetizer, side dish, or main course, this tropical-inspired treat pairs beautifully with a variety of dipping sauces, like sweet chili, spicy mayo, or tangy pineapple salsa. Whether you’re hosting a gathering or treating yourself to a weeknight escape, this dish will transport your taste buds to a sunny paradise!
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Recipe Information
Ingredients
- 1 pound Large shrimp, peeled and deveined (tails on)
- 0.5 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Coconut milk
- 1 cup Panko breadcrumbs
- 0.75 cup Sweetened shredded coconut
- 0.5 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Vegetable oil (for frying)
Instructions
Rinse the shrimp under cold water and pat them dry with a paper towel. Set aside.
Set up a breading station with three separate shallow bowls. In the first bowl, mix the all-purpose flour, garlic powder, salt, and black pepper. In the second bowl, whisk together the eggs and coconut milk until well combined. In the third bowl, combine the panko breadcrumbs and shredded coconut.
Dredge each shrimp in the flour mixture, shaking off any excess. Then, dip it into the egg mixture, ensuring it is fully coated. Finally, press the shrimp into the panko-coconut mixture, gently pressing to adhere the coating.
Place the coated shrimp on a baking sheet lined with parchment paper while you finish breading the rest.
Heat the vegetable oil in a deep skillet or heavy-bottomed pot over medium-high heat until it reaches 350°F (175°C). Test the oil by dropping a small piece of breading into it—if it sizzles immediately, it's ready.
Working in small batches, fry the shrimp for about 2-3 minutes per side, or until golden brown and crispy. Avoid overcrowding the pan for best results.
Use a slotted spoon to transfer the shrimp to a plate lined with paper towels to drain excess oil.
Serve immediately with your favorite dipping sauce, such as sweet chili sauce, spicy mayo, or a tangy pineapple salsa.
Nutrition Facts
Calories |
5370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 504.5 g | 647% | |
| Saturated Fat | 87.1 g | 435% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1258 mg | 419% | |
| Sodium | 3854 mg | 168% | |
| Total Carbohydrate | 126.7 g | 46% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 28.7 g | ||
| Protein | 137.3 g | 275% | |
| Vitamin D | 22.3 mcg | 112% | |
| Calcium | 272 mg | 21% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1506 mg | 32% | |
*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.
