Description
Coconut Shrimp is a crispy and flavorful appetizer or main dish made with large shrimp coated in a coconut and panko breadcrumb mixture, then fried or baked to golden perfection. Served with a sweet chili or pineapple dipping sauce, it’s a tropical delight that’s perfect for entertaining.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined (tails on)
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 3/4 cup panko breadcrumbs
- 3/4 cup sweetened shredded coconut
- Vegetable oil, for frying
- Sweet chili sauce or pineapple dipping sauce, for serving
Instructions
- In a shallow bowl, mix flour, salt, and pepper. In another bowl, beat the eggs. In a third bowl, combine panko and shredded coconut.
- Dredge each shrimp in the flour mixture, dip in egg, then coat thoroughly in the coconut-panko mix. Press to adhere well.
- Heat 2 inches of vegetable oil in a deep skillet or pot over medium heat until it reaches 350°F (175°C).
- Fry shrimp in batches for 2–3 minutes per side or until golden brown and cooked through. Drain on paper towels.
- Serve hot with your choice of dipping sauce.
Notes
- For a healthier version, bake shrimp at 425°F (220°C) for 12–15 minutes, flipping halfway, or air-fry at 400°F (200°C) for 8–10 minutes.
- Use unsweetened coconut for a less sweet taste if preferred.
- Great for meal prep—prep shrimp in advance and freeze before frying.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 360
- Sugar: 5g
- Sodium: 570mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 175mg
Keywords: coconut shrimp, crispy shrimp, tropical appetizer, fried shrimp, party food