Twice Cooked Coconut Shrimp
Elevate your seafood game with this irresistible Twice Cooked Coconut Shrimp recipe, a crispy and flavorful dish that’s perfect for any occasion! Featuring tender shrimp coated in a crunchy blend of shredded coconut and panko breadcrumbs, this recipe gets its name from its unique two-step cooking process: deep-frying for golden perfection, followed by a toss in a zesty honey-lime glaze for an irresistible sweet and tangy finish. The addition of garlic powder, cayenne pepper, and a touch of sweet chili sauce for dipping makes these shrimp explode with flavor in every bite. Whether as an elegant appetizer or a standout dinner entrée, this recipe will surely wow your guests. Ready in under an hour, it’s a must-try for seafood lovers looking for a delightful twist on classic coconut shrimp!
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Recipe Information
Ingredients
- 1 pound Large shrimp, peeled and deveined (tail-on optional)
- 1 cup All-purpose flour
- 1 tablespoon Cornstarch
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Cayenne pepper (optional)
- 2 whole Eggs, beaten
- 1 cup Shredded unsweetened coconut
- 1 cup Panko breadcrumbs
- 2 cups Vegetable oil, for frying
- 3 tablespoons Honey
- 1 tablespoon Soy sauce
- 1 tablespoon Lime juice
- 0.5 cup Sweet chili sauce (for serving)
Instructions
In a medium bowl, mix the flour, cornstarch, garlic powder, salt, black pepper, and cayenne pepper (if using).
Set up a breading station with three shallow bowls: the seasoned flour mixture in the first, beaten eggs in the second, and a mixture of shredded coconut and panko breadcrumbs in the third.
Pat the shrimp dry with a paper towel to ensure the breading adheres properly.
Coat each shrimp in the flour mixture, then dip it into the beaten eggs, and finally press it into the coconut and panko mixture, ensuring it is evenly coated.
Place the breaded shrimp on a baking sheet lined with parchment paper. Repeat the process for all shrimp.
Heat the vegetable oil in a deep skillet or Dutch oven over medium heat to 350°F (175°C).
Working in batches, fry the shrimp in the hot oil for about 2-3 minutes per side or until golden brown. Remove with a slotted spoon and set them on a paper towel-lined plate to drain.
In a small saucepan, combine honey, soy sauce, and lime juice. Cook over low heat, stirring occasionally, until the mixture thickens slightly (about 3-4 minutes).
In a clean skillet, toss the fried shrimp with the honey-lime glaze just before serving, allowing it to coat the shrimp evenly.
Serve the twice-cooked coconut shrimp with sweet chili sauce on the side for dipping.
Nutrition Facts
Calories |
6440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 536.8 g | 688% | |
| Saturated Fat | 116.5 g | 582% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1071 mg | 357% | |
| Sodium | 5434 mg | 236% | |
| Total Carbohydrate | 291.4 g | 106% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 121.6 g | ||
| Protein | 143.0 g | 286% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 280 mg | 22% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 1838 mg | 39% | |
*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.
