Description
Coconut shrimp is a tropical-inspired dish featuring juicy shrimp coated in a crisp, golden coconut and panko crust. Perfect as an appetizer or main course, it delivers a delightful balance of sweet and savory flavors with a satisfying crunch.
Ingredients
- 1 lb large shrimp, peeled and deveined (tail-on preferred)
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1 cup sweetened shredded coconut
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
- Vegetable oil, for frying
- Sweet chili sauce or pineapple salsa, for serving (optional)
Instructions
- Pat shrimp dry with paper towels and season with salt, pepper, and paprika (if using).
- Set up three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with shredded coconut.
- Dredge each shrimp in flour, dip in egg, then coat in the coconut mixture, pressing to adhere.
- Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
- Fry shrimp in batches for 2–3 minutes per side or until golden brown and cooked through. Avoid overcrowding the pan.
- Remove shrimp with a slotted spoon and drain on a paper towel-lined plate.
- Serve hot with your favorite dipping sauce.
Notes
Use sweetened shredded coconut for a golden, flavorful crust.Don’t overcrowd the pan while frying to maintain oil temperature and crispiness.To reheat, use an oven or air fryer for best texture—avoid microwaving.Bread the shrimp in advance and refrigerate for a few hours if needed.Serve as an appetizer or pair with rice and salad for a main dish.
Nutrition
- Serving Size: 1/4 of recipe (about 4–5 shrimp)
- Calories: 360
- Sugar: 5g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 165mg
