Description
Crispy Coconut Shrimp is a delicious appetizer featuring tender shrimp coated in a crunchy blend of coconut and panko breadcrumbs, fried to a golden crisp. Served with fresh lime wedges and a sweet chili dipping sauce, this dish offers a delightful tropical flavor perfect for any occasion.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 large eggs
- 1 cup shredded coconut (sweetened or unsweetened, based on preference)
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional, for heat)
- Vegetable oil, for frying
- Fresh lime wedges, for serving
- Sweet chili sauce, for dipping (optional)
Instructions
- Rinse the shrimp under cold water and pat them dry with paper towels.
- In a medium bowl, combine flour, salt, black pepper, garlic powder, paprika, and cayenne pepper. Mix well.
- In another bowl, whisk the two large eggs until well combined.
- In a third bowl, mix shredded coconut and panko breadcrumbs.
- Dip each shrimp into the flour mixture, coating fully and shaking off excess.
- Next, dip into the egg wash, allowing excess to drip off.
- Finally, roll in the coconut and panko mixture, pressing gently to adhere. Place on a baking sheet or plate.
- In a large skillet, pour enough vegetable oil to cover the bottom by about 1/4 inch. Heat over medium-high heat.
- Carefully add breaded shrimp in batches, avoiding overcrowding.
- Fry for 2-3 minutes on each side until golden brown and crispy. Use tongs to flip gently.
- Remove shrimp from oil and place on a plate lined with paper towels.
- Arrange shrimp on a platter with fresh lime wedges and sweet chili sauce for dipping.
Notes
- For added flavor, marinate shrimp in lime juice, garlic, and salt for 30 minutes before breading.
- To bake instead of fry, preheat oven to 400°F (200°C), place shrimp on a parchment-lined baking sheet, spray lightly with cooking spray, and bake for 15-20 minutes, flipping halfway.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes