Hawaiian Coconut Shrimp
Transport your taste buds to a tropical paradise with this Hawaiian Coconut Shrimp recipe! Juicy, tender shrimp are coated in a perfect blend of crispy panko breadcrumbs and sweet shredded coconut, creating an irresistible golden crust. Seasoned with garlic powder and a touch of black pepper, each bite is a delicate balance of savory and sweet. Quickly fried to perfection in just minutes, these shrimp are an ideal appetizer or main course that’s sure to impress. Serve them with a tangy sweet chili sauce for dipping and a squeeze of fresh lime for a burst of zesty flavor. Perfect for summer gatherings, weeknight dinners, or anytime you crave a taste of the islands, these crispy coconut shrimp are as easy to make as they are delicious.
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Recipe Information
Ingredients
- 1 pound Large shrimp, peeled and deveined (tails on)
- 0.5 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 large Eggs
- 2 tablespoons Water
- 1 cup Breadcrumbs (panko recommended)
- 1 cup Sweetened shredded coconut
- 2 cups Vegetable oil (for frying)
- 0.5 cup Sweet chili sauce (for serving)
- 4 pieces Lime wedges (for garnish, optional)
Instructions
In a medium bowl, mix together the flour, salt, black pepper, and garlic powder.
In a separate small bowl, whisk the eggs and water together until well combined.
In another shallow dish, combine the breadcrumbs and shredded coconut.
Pat the shrimp dry with paper towels. Dredge each shrimp in the seasoned flour mixture, shaking off any excess.
Dip the floured shrimp into the egg mixture, then coat it in the breadcrumb and coconut mixture, pressing gently to adhere.
Repeat the dredging process for all the shrimp and place them on a plate or tray.
In a large skillet or pot, heat the vegetable oil over medium heat until it reaches 350°F (175°C).
Carefully add the shrimp to the hot oil in small batches, ensuring not to overcrowd the pan.
Fry the shrimp for 2-3 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
Serve the Hawaiian Coconut Shrimp warm with sweet chili sauce for dipping and lime wedges for garnish, if desired.
Nutrition Facts
Calories |
1480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.2 g | 164% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 1180 mg | 51% | |
| Total Carbohydrate | 55.3 g | 20% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 21.3 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 76 mg | 6% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 452 mg | 10% | |
*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.
