Island Coconut Shrimp
Transport your taste buds to a tropical paradise with this irresistible Island Coconut Shrimp recipe. Featuring plump, juicy shrimp coated in a crispy blend of panko breadcrumbs and sweetened shredded coconut, this dish delivers a perfect balance of savory and sweet flavors in every bite. Lightly seasoned with garlic, black pepper, and a hint of salt, the shrimp are fried to a golden, crunchy perfection and served alongside tangy sweet chili dipping sauce for an extra burst of flavor. Ready in just 30 minutes, this easy-to-make appetizer or main course is perfect for a family dinner, a party platter, or any occasion that calls for a crowd-pleasing seafood dish. Garnish with a squeeze of fresh lime for a zesty finishing touch, and let this tropical-inspired creation whisk you away to sunny shores! Keywords: coconut shrimp recipe, crispy fried shrimp, tropical appetizer, sweet chili dipping sauce.
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Recipe Information
Ingredients
- 1 pound large raw shrimp (peeled, 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
- 0.75 cup panko breadcrumbs
- 1 cup sweetened shredded coconut
- 3 cups vegetable oil (for frying)
- 0.5 cup sweet chili sauce (for dipping)
- 1 lime optional lime wedges (for serving)
Instructions
Rinse the shrimp under cold water and pat them dry with paper towels. Set aside.
In a shallow bowl, mix the flour, salt, black pepper, and garlic powder.
In a second shallow bowl, beat the eggs until smooth.
In a third shallow bowl, combine the panko breadcrumbs and shredded coconut.
Hold each shrimp by the tail and dredge it in the flour mixture, shaking off any excess.
Dip the floured shrimp into the beaten eggs, ensuring it's fully coated.
Press the shrimp into the panko-coconut mixture, coating both sides evenly. Place the coated shrimp on a large plate or tray.
Repeat the coating process for all the shrimp.
In a large, deep skillet or heavy-bottomed pot, heat the vegetable oil over medium-high heat to 350°F (175°C). Use a thermometer to monitor the temperature.
Carefully fry the shrimp in batches, making sure not to overcrowd the pan. Fry each batch for 2–3 minutes, or until golden brown and cooked through.
Using a slotted spoon, transfer the fried shrimp to a paper towel-lined plate to drain excess oil.
Serve the Island Coconut Shrimp immediately with sweet chili sauce for dipping and optional lime wedges for squeezing over the top.
Nutrition Facts
Calories |
1965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.2 g | 240% | |
| Saturated Fat | 31.5 g | 157% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 314 mg | 105% | |
| Sodium | 1101 mg | 48% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 17.2 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 85 mg | 7% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 474 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.
