CategoryAppetizers, Fish, Seafood
Crispy Coconut Shrimp is a tropical-inspired appetizer featuring juicy shrimp coated in a crunchy, golden coconut and panko breadcrumb crust. Served with a sweet chili dipping sauce, these shrimp are perfect for any gathering or as a fun snack.
For the Shrimp
½ kg large shrimp (peeled and deveined, tails on)
½ cup all-purpose flour
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
2 large eggs
1 tbsp water
1 cup shredded coconut (sweetened or unsweetened)
1 cup panko breadcrumbs
½ tsp paprika (optional, for extra flavor)
Vegetable oil (for frying)
For the Dipping Sauce
½ cup sweet chili sauce
1 tbsp fresh lime juice
1 tsp honey (optional)
1 tsp soy sauce
Prepare the Coating Stations
1
Set Up Three Bowls:
- Bowl 1: Mix the flour, salt, black pepper, and garlic powder.
- Bowl 2: Beat the eggs with 1 tablespoon of water.
- Bowl 3: Combine the shredded coconut, panko breadcrumbs, and paprika.
Coat the Shrimp
2
- Dredge in Flour:
- Lightly coat each shrimp in the flour mixture, shaking off excess.
- Dip in Egg Wash:
- Submerge the shrimp in the egg mixture, ensuring even coverage.
- Coat with Coconut Mixture:
- Press each shrimp into the coconut-panko mixture, ensuring a thick and even coating.
Fry the Shrimp
3
- Heat the Oil:
- Fill a deep skillet or pot with about 1 1/2 inches of vegetable oil and heat to 350°F (175°C).
- Fry in Batches:
- Fry shrimp in small batches for 2-3 minutes per side, or until golden brown and crispy.
- Drain:
- Remove shrimp with a slotted spoon and place on a paper towel-lined plate.
Prepare the Dipping Sauce
4
- Mix Ingredients:
- In a small bowl, whisk together the sweet chili sauce, lime juice, honey, and soy sauce.
- Serve with Shrimp:
- Pour into a dipping bowl and serve alongside the crispy shrimp.
Serving Suggestions
5
- Garnish with lime wedges and fresh parsley for a pop of color.
- Pair with tropical cocktails like piña colada or mango margaritas for a vacation-inspired meal.
Pro Tips
6
- Extra Crispy Texture: Double dip the shrimp in the egg and coconut mixture for an extra crunchy coating.
- Baking Option: Bake at 400°F (200°C) for 15-18 minutes, flipping halfway.
- Air Fryer Option: Air fry at 375°F (190°C) for 10-12 minutes, shaking halfway through.
Ingredients
For the Shrimp
½ kg large shrimp (peeled and deveined, tails on)
½ cup all-purpose flour
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
2 large eggs
1 tbsp water
1 cup shredded coconut (sweetened or unsweetened)
1 cup panko breadcrumbs
½ tsp paprika (optional, for extra flavor)
Vegetable oil (for frying)
For the Dipping Sauce
½ cup sweet chili sauce
1 tbsp fresh lime juice
1 tsp honey (optional)
1 tsp soy sauce
Directions
Prepare the Coating Stations
1
Set Up Three Bowls:
- Bowl 1: Mix the flour, salt, black pepper, and garlic powder.
- Bowl 2: Beat the eggs with 1 tablespoon of water.
- Bowl 3: Combine the shredded coconut, panko breadcrumbs, and paprika.
Coat the Shrimp
2
- Dredge in Flour:
- Lightly coat each shrimp in the flour mixture, shaking off excess.
- Dip in Egg Wash:
- Submerge the shrimp in the egg mixture, ensuring even coverage.
- Coat with Coconut Mixture:
- Press each shrimp into the coconut-panko mixture, ensuring a thick and even coating.
Fry the Shrimp
3
- Heat the Oil:
- Fill a deep skillet or pot with about 1 1/2 inches of vegetable oil and heat to 350°F (175°C).
- Fry in Batches:
- Fry shrimp in small batches for 2-3 minutes per side, or until golden brown and crispy.
- Drain:
- Remove shrimp with a slotted spoon and place on a paper towel-lined plate.
Prepare the Dipping Sauce
4
- Mix Ingredients:
- In a small bowl, whisk together the sweet chili sauce, lime juice, honey, and soy sauce.
- Serve with Shrimp:
- Pour into a dipping bowl and serve alongside the crispy shrimp.
Serving Suggestions
5
- Garnish with lime wedges and fresh parsley for a pop of color.
- Pair with tropical cocktails like piña colada or mango margaritas for a vacation-inspired meal.
Pro Tips
6
- Extra Crispy Texture: Double dip the shrimp in the egg and coconut mixture for an extra crunchy coating.
- Baking Option: Bake at 400°F (200°C) for 15-18 minutes, flipping halfway.
- Air Fryer Option: Air fry at 375°F (190°C) for 10-12 minutes, shaking halfway through.
Notes
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