Crispy Coconut Shrimp
Transport your taste buds to a tropical paradise with this irresistible recipe for Crispy Coconut Shrimp! Juicy, succulent shrimp are coated in a perfectly crunchy blend of shredded coconut and panko breadcrumbs, creating a golden crust that’s both light and flavorful. Each bite is seasoned to perfection with a touch of garlic, salt, and pepper, while the fluffy coconut adds a hint of natural sweetness. Fried to a beautifully crisp finish in mere minutes, this dish is an ideal appetizer, party snack, or quick dinner option. Pair these crispy delights with sweet chili sauce for a tangy, zesty kick, and watch them disappear in no time! With just 20 minutes of prep and easy-to-follow steps, this crowd-pleasing recipe is guaranteed to be your new favorite seafood indulgence. Keywords: crispy coconut shrimp, coconut panko shrimp, fried shrimp recipe, easy seafood appetizers, tropical shrimp recipe.
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Ingredients
- 1 pound Large raw shrimp, peeled and deveined
- 0.5 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 large Eggs
- 1 cup Unsweetened shredded coconut
- 1 cup Panko breadcrumbs
- 2 cups Vegetable oil (for frying)
- 0.5 cup Sweet chili sauce (optional, for serving)
Directions
Step 1
Rinse and pat dry the shrimp with paper towels. Remove tails if desired.
Step 2
In a shallow bowl, mix the all-purpose flour, salt, black pepper, and garlic powder.
Step 3
In a second shallow bowl, whisk the eggs until well beaten.
Step 4
In a third shallow bowl, combine the shredded coconut and panko breadcrumbs.
Step 5
Hold the shrimp by the tail (if kept) and dredge in the flour mixture, shaking off any excess.
Step 6
Dip the shrimp into the beaten eggs, ensuring it is fully coated.
Step 7
Press the shrimp into the coconut-panko mix, coating it evenly and pressing gently to adhere.
Step 8
Place the coated shrimp on a parchment-lined baking sheet. Repeat until all shrimp are coated.
Step 9
Heat the vegetable oil in a deep skillet or frying pan over medium-high heat until it reaches 350°F (175°C).
Step 10
Fry the shrimp in batches, about 2-3 minutes per side, until golden brown and crispy. Do not overcrowd the pan.
Step 11
Transfer cooked shrimp to a plate lined with paper towels to drain any excess oil.
Step 12
Serve the crispy coconut shrimp warm with sweet chili sauce or your favorite dipping sauce.
Nutrition Facts
| Serving size | (1347.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5921.4 |
| Total Fat 540.3g | 0% |
| Saturated Fat 119.3g | 0% |
| Cholesterol 1229.3mg | 0% |
| Sodium 4507.5mg | 0% |
| Total Carbohydrate 180.6g | 0% |
| Dietary Fiber 18.9g | 0% |
| Total Sugars 69.3g | |
| Protein 141.1g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 260.3mg | 0% |
| Iron 11.4mg | 0% |
| Potassium 1966.7mg | 0% |
Source of Calories