Twice Cooked Coconut Shrimp

Elevate your seafood game with this irresistible Twice Cooked Coconut Shrimp recipe, a crispy and flavorful dish that’s perfect for any occasion! Featuring tender shrimp coated in a crunchy blend of shredded coconut and panko breadcrumbs, this recipe gets its name from its unique two-step cooking process: deep-frying for golden perfection, followed by a toss in a zesty honey-lime glaze for an irresistible sweet and tangy finish. The addition of garlic powder, cayenne pepper, and a touch of sweet chili sauce for dipping makes these shrimp explode with flavor in every bite. Whether as an elegant appetizer or a standout dinner entrée, this recipe will surely wow your guests. Ready in under an hour, it’s a must-try for seafood lovers looking for a delightful twist on classic coconut shrimp!

Nutriscore Rating: 51/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 pound Large shrimp, peeled and deveined (tail-on optional)
• 1 cup All-purpose flour
• 1 tablespoon Cornstarch
• 1 teaspoon Garlic powder
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 teaspoon Cayenne pepper (optional)
• 2 whole Eggs, beaten
• 1 cup Shredded unsweetened coconut
• 1 cup Panko breadcrumbs
• 2 cups Vegetable oil, for frying
• 3 tablespoons Honey
• 1 tablespoon Soy sauce
• 1 tablespoon Lime juice
• 0.5 cup Sweet chili sauce (for serving)

Directions

Step 1

In a medium bowl, mix the flour, cornstarch, garlic powder, salt, black pepper, and cayenne pepper (if using).

Step 2

Set up a breading station with three shallow bowls: the seasoned flour mixture in the first, beaten eggs in the second, and a mixture of shredded coconut and panko breadcrumbs in the third.

Step 3

Pat the shrimp dry with a paper towel to ensure the breading adheres properly.

Step 4

Coat each shrimp in the flour mixture, then dip it into the beaten eggs, and finally press it into the coconut and panko mixture, ensuring it is evenly coated.

Step 5

Place the breaded shrimp on a baking sheet lined with parchment paper. Repeat the process for all shrimp.

Step 6

Heat the vegetable oil in a deep skillet or Dutch oven over medium heat to 350°F (175°C).

Step 7

Working in batches, fry the shrimp in the hot oil for about 2-3 minutes per side or until golden brown. Remove with a slotted spoon and set them on a paper towel-lined plate to drain.

Step 8

In a small saucepan, combine honey, soy sauce, and lime juice. Cook over low heat, stirring occasionally, until the mixture thickens slightly (about 3-4 minutes).

Step 9

In a clean skillet, toss the fried shrimp with the honey-lime glaze just before serving, allowing it to coat the shrimp evenly.

Step 10

Serve the twice-cooked coconut shrimp with sweet chili sauce on the side for dipping.

Nutrition Facts

Serving size	(1478.4g)

Amount per serving	% Daily Value*
Calories	6439.7

Total Fat 536.8g	0%
Saturated Fat 116.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1070.8mg	0%
Sodium 5433.9mg	0%
Total Carbohydrate 291.4g	0%
Dietary Fiber 21.1g	0%
Total Sugars 121.6g
Protein 143.0g	0%

Vitamin D 40IU	0%
Calcium 279.5mg	0%
Iron 14.9mg	0%
Potassium 1837.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 73.5%

Protein: 8.7%

Carbs: 17.7%