Description

Coconut Shrimp is a crispy, crunchy, and flavorful dish that’s perfect for serving as an appetizer or main course. The sweet, tropical flavor of coconut paired with tender shrimp creates a delightful contrast, while the crispy breading adds texture and richness. Whether you’re serving it for a special occasion, at a party, or as a weeknight dinner, this coconut shrimp is sure to impress. It’s easy to make and can be paired with a variety of dipping sauces, such as sweet chili or a tangy citrus sauce, for a burst of flavor.

Ingredients

1 lb large shrimp, peeled and deveined (tails on for better presentation)
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs, beaten
1 cup unsweetened shredded coconut (preferably toasted for extra flavor)
1/2 cup panko breadcrumbs (for extra crunch)
1/2 teaspoon paprika (optional, for added flavor)
Vegetable oil (for frying)
For the dipping sauce (optional):
1/4 cup sweet chili sauce
1 tablespoon lime juice
1 teaspoon soy sauce (optional, for added depth)

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Instructions

Prepare the shrimp: If the shrimp are not already peeled and deveined, remove the shells and veins, leaving the tails intact. Pat the shrimp dry with paper towels to remove any excess moisture (this helps the breading stick better).
Set up the breading station: In one shallow bowl, combine the flour, salt, pepper, and paprika. In another bowl, beat the eggs until smooth. In a third shallow bowl, combine the shredded coconut and panko breadcrumbs. Mix them together to create an even coating mixture.
Bread the shrimp: First, dredge each shrimp in the flour mixture, shaking off any excess. Dip the floured shrimp into the beaten eggs, ensuring it’s fully coated. Finally, press the shrimp into the coconut and breadcrumb mixture, ensuring it’s well-coated on both sides. Repeat with the remaining shrimp.
Fry the shrimp: In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat. The oil is ready when a small piece of bread dropped into the pan sizzles immediately. Working in batches, fry the shrimp for 2-3 minutes on each side, or until golden brown and crispy. Be sure not to overcrowd the pan, as this will lower the temperature of the oil and result in soggy shrimp. Remove the shrimp from the oil and place them on a paper towel-lined plate to drain excess oil.
Serve: Arrange the coconut shrimp on a platter and serve immediately with the dipping sauce on the side.

Notes

Baked coconut shrimp: For a healthier version, bake the shrimp instead of frying them. Preheat the oven to 400°F (200°C) and place the breaded shrimp on a baking sheet lined with parchment paper. Bake for 10-12 minutes, flipping halfway through, until golden brown and crispy.Spicy coconut shrimp: Add cayenne pepper or red pepper flakes to the flour or coconut mixture for an extra spicy kick.Coconut shrimp with a twist: For a sweet and savory combo, dip the shrimp in honey mustard or a combination of honey and soy sauce before frying.Tropical twist: Add some finely chopped pineapple or mango to the coconut and breadcrumb mixture for a tropical crunch.

Nutrition

Serving Size: 1 shrimp (approx.)
Calories: Varies
Sugar: Varies
Sodium: Varies
Fat: Varies
Saturated Fat: Varies
Unsaturated Fat: Varies
Trans Fat: Varies
Carbohydrates: Varies
Fiber: Varies
Protein: Varies
Cholesterol: Varies