Description
Crispy, golden, and loaded with tropical flavor, this Easy Coconut Shrimp recipe is the perfect combination of sweet and savory. With a crunchy coconut-Panko coating and a juicy shrimp center, this dish makes a stunning appetizer or light main course. Ready in minutes, and paired with a sweet dipping sauce, it’s sure to be a hit!
Ingredients
Scale
- 1/3 cup all-purpose or whole wheat flour (spooned & leveled)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 large eggs, beaten
- 3/4 cup Panko bread crumbs
- 1 cup sweetened shredded coconut
- 1 pound raw large shrimp, peeled and deveined, tails on
- 3–4 Tablespoons vegetable oil, coconut oil, or olive oil
- 1 Tablespoon finely chopped cilantro (optional)
For the Dipping Sauce:
- 3 Tablespoons Thai chili sauce
- 6 Tablespoons orange, peach, or apricot jam or preserves
Instructions
- In three separate bowls, prepare the breading station: combine flour, salt, and pepper in the first; beat the eggs in the second; mix Panko bread crumbs and shredded coconut in the third.
- Dip each shrimp into the flour mixture, then into the beaten eggs, and finally dredge in the coconut-Panko mixture. Press the coating to adhere well and set aside on a plate.
- Heat the oil in a large skillet over medium heat. Fry the shrimp in batches, about 7-8 at a time, for 2-3 minutes per side or until golden brown.
- Place cooked shrimp on a paper towel-lined plate to drain excess oil. Sprinkle with finely chopped cilantro if desired.
- Mix Thai chili sauce with orange, peach, or apricot jam for a sweet dipping sauce. Serve immediately.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- You can freeze leftover shrimp after frying. Let them cool completely, then freeze in a single layer. Store in an airtight container for up to 3 months.
- Reheat in the oven at 350˚F to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes