Crispy Coconut Shrimp
Golden-fried shrimp coated in sweet shredded coconut with a delicate crunch. Served with a tangy sweet chili dipping sauce for the perfect appetizer or main course.
- Total time
- 25 min
- Servings
- 4
- Calories
- 485
- Protein
- 28g
Ingredients
- 1.5 lb large shrimp, peeled and deveined
- ½ cup all-purpose flour
- 2 whole eggs
- 2 cups unsweetened shredded coconut
- ½ cup panko breadcrumbs
- ½ tsp salt
- ¼ tsp black pepper
- 2 cups vegetable oil for frying
- ½ cup sweet chili sauce
- 1 tbsp lime juice
- 1 tbsp fresh cilantro, chopped
Instructions
- 1
Pat shrimp dry with paper towels. Set up three shallow bowls: one with flour mixed with salt and pepper, one with beaten eggs, and one with coconut mixed with panko breadcrumbs.
- 2
In a small bowl, whisk together sweet chili sauce, lime juice, and cilantro. Set aside.
- 3
Heat oil to 350°F in a deep 12-inch skillet or Dutch oven, using a thermometer to monitor temperature.
- 4
Working in batches, coat each shrimp in flour, shaking off excess. Dip into egg, then coat generously with coconut-panko mixture, pressing gently to adhere.
- 5
Carefully place coated shrimp into hot oil, frying 2-3 minutes until golden brown and crispy. Work in batches to avoid overcrowding.
- 6
Transfer fried shrimp to a paper towel-lined plate. Serve immediately with cilantro-lime dipping sauce.
Tools you’ll need
- 12-inch deep skillet or Dutch oven
- deep-fry thermometer
- three shallow bowls
- paper towels
- slotted spoon
- small mixing bowl
- whisk
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