Skewered Coconut Shrimp
Dive into tropical flavors with this irresistible Skewered Coconut Shrimp recipe—perfect for appetizers or a crowd-pleasing main dish! Juicy large shrimp are threaded onto wooden skewers, then coated in a delightful blend of shredded sweetened coconut and panko breadcrumbs, creating a crispy golden crust that pairs beautifully with the shrimp’s natural sweetness. Seasoned with a hint of cayenne and black pepper for a subtle kick, these shrimp are fried to perfection for a crunchy, succulent bite. Ready in just 30 minutes, these coconut shrimp skewers are the ultimate choice for entertaining, offering a visually stunning presentation ideal for parties or casual dinners. Serve them piping hot with tangy dipping sauces like sweet chili or orange marmalade to elevate every bite. Keywords: coconut shrimp recipe, skewered shrimp, crispy shrimp, tropical appetizer, shrimp with dipping sauce.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 20 pieces Large shrimp, peeled and deveined (tails on)
- 1 cup Shredded sweetened coconut
- 1 cup Panko breadcrumbs
- 0.5 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 0.25 teaspoons Cayenne pepper
- 0.5 teaspoon Salt
- 0.25 teaspoons Black pepper
- 3 cups Vegetable oil (for frying)
- 10 pieces Wooden skewers
Instructions
Begin by soaking wooden skewers in water for at least 20 minutes to prevent burning during cooking.
Take each shrimp and skewer it lengthwise, threading from the tail through the body to keep it straight. Repeat for all the shrimp and set aside.
In a shallow dish, combine the shredded coconut and panko breadcrumbs. Mix well to create the coating.
In a second dish, add the all-purpose flour, salt, black pepper, and cayenne pepper. Stir to combine.
In a third dish, whisk together the eggs and milk to create the egg wash.
Dredge each skewered shrimp in the seasoned flour, shaking off any excess.
Next, dip the shrimp into the egg wash, ensuring it is fully coated.
Finally, press the shrimp into the coconut and panko mixture, patting gently to ensure the coating adheres well. Repeat with all shrimp.
Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C). Ensure there is enough oil to fully submerge the shrimp.
Fry the skewered shrimp in small batches for 2-3 minutes or until golden brown and crispy. Avoid overcrowding the skillet.
Carefully remove the shrimp from the oil and drain on a plate lined with paper towels to remove excess oil.
Serve the skewered coconut shrimp immediately with your choice of dipping sauce, such as sweet chili sauce or orange marmalade.
Nutrition Facts
Calories |
1920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.0 g | 240% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 269 mg | 90% | |
| Sodium | 694 mg | 30% | |
| Total Carbohydrate | 46.8 g | 17% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 12.9 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 85 mg | 7% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 380 mg | 8% | |
*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.
