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Crispy Coconut Shrimp: Discover the Perfect Recipe!

A delicious recipe for crispy coconut shrimp, perfect for a tasty appetizer or main dish.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course: Appetizer
Cuisine: Asian
Calories: 350

Ingredients
  

  • 1 pound large shrimp peeled and deveined
  • 1 cup shredded sweetened coconut
  • 1 cup panko breadcrumbs
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Vegetable oil for frying
  • Sweet chili sauce for serving

Method
 

  1. In a shallow bowl, combine the flour, garlic powder, paprika, salt, and black pepper. Mix well.
  2. In a second shallow bowl, beat the eggs until well combined.
  3. In a third shallow bowl, combine the shredded coconut and panko breadcrumbs.
  4. Dip each shrimp first into the flour mixture, shaking off any excess, then into the beaten eggs, and finally into the coconut-panko mixture, pressing gently to adhere. Place the coated shrimp on a plate.
  5. In a large skillet, heat about 1/2 inch of vegetable oil over medium heat until shimmering.
  6. Carefully add the shrimp in batches, making sure not to overcrowd the pan. Fry for about 2-3 minutes on each side or until golden brown and crispy.
  7. Remove the shrimp from the skillet and place them on a paper towel-lined plate to drain excess oil.
  8. Serve the crispy coconut shrimp warm with sweet chili sauce for dipping.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 15gCholesterol: 150mgSodium: 400mgFiber: 2gSugar: 5g

Notes

  • For a spicier kick, add a pinch of cayenne pepper to the flour mixture.
  • Try baking the shrimp instead of frying by placing them on a parchment-lined baking sheet and spraying lightly with cooking spray. Bake at 400°F for 15-20 minutes, flipping halfway through.

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