Crispy Coconut Shrimp

DifficultyBeginner

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.

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Yields4 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins
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

Crispy Coconut Shrimp
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