Coconut Shrimp Recipe
American · Appetizer · 25 min total
Crispy, golden coconut shrimp with a sweet and tangy dipping sauce, perfect as an appetizer or main course.
15
min prep
min prep
10
min cook
min cook
4
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1 cup panko breadcrumbs
- 1 cup sweetened shredded coconut
- Vegetable oil, for frying
- 1/2 cup sweet chili sauce
- 2 tablespoons honey
- 1 tablespoon lime juice
Instructions
- Pat shrimp dry with paper towels. Season with salt and pepper.
- Set up a breading station: In a shallow bowl, mix flour, salt, and pepper. In another bowl, beat eggs. In a third bowl, combine panko and coconut.
- Dredge each shrimp in flour, shaking off excess. Dip in egg, then coat in coconut-panko mixture, pressing gently to adhere.
- Heat 1/2 inch oil in a large skillet over medium-high heat to 350°F (175°C).
- Fry shrimp in batches, about 2-3 minutes per side, until golden brown and cooked through. Drain on paper towels.
- In a small bowl, whisk together sweet chili sauce, honey, and lime juice. Serve shrimp with dipping sauce.
Tips
- For extra crispiness, use panko breadcrumbs instead of regular.
- Serve immediately for best texture.
- Can be baked at 425°F for 12-15 minutes, flipping halfway, for a lighter version.
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