Coconut Shrimp is a delicious fusion of crispy, golden perfection with a subtle sweetness from shredded coconut. The combination of tender, juicy shrimp coated in a light and crunchy coconut-panko crust makes every bite absolutely irresistible. When paired with a sweet chili dipping sauce, this dish delivers the perfect balance of flavorsβsweet, savory, and delightfully crunchy.
Not only is this dish restaurant-quality, but it’s also incredibly easy to make at home. Whether you’re preparing it for a casual dinner, serving it as a party appetizer, or just craving something indulgent yet simple, these Coconut Shrimp will quickly become a household favorite. Serve them fresh and hot, and enjoy the tropical flavors right at home!
Ingredients:
- 1 lb (450g) large shrimp, peeled and deveined, tails on
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 2 large eggs
- 1/2 cup panko breadcrumbs
- 3/4 cup shredded coconut (sweetened or unsweetened)
- Vegetable oil for frying
Directions:
- In a shallow dish, mix flour, salt, and paprika.
- In a separate bowl, whisk the eggs.
- In a third dish, combine panko breadcrumbs and shredded coconut.
- Dredge each shrimp in the flour mixture, dip into the beaten eggs, and coat with the coconut-panko mixture, pressing gently to adhere.
- Heat about 2 inches of oil in a deep skillet over medium heat.
- Fry the shrimp in batches for 2-3 minutes per side until golden brown and crispy.
- Remove and drain on paper towels.
- Serve immediately with sweet chili sauce or your favorite dip.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 310 kcal | Servings: 4 servings