Description
Golden, crispy Coconut Shrimp brings the taste of a beachside dinner straight to your kitchen. Juicy shrimp are coated in sweet coconut and crunchy panko, then fried to perfection. Pair it with a tropical dipping sauce and you’ve got the ultimate appetizer or light dinner.
Ingredients
1 pound raw large shrimp, peeled and deveined, tails on
1 cup all-purpose flour
1 teaspoon salt
1⁄2 teaspoon black pepper
2 large eggs, beaten
1 cup panko breadcrumbs
1 cup sweetened shredded coconut
2 cups vegetable oil, for frying
Instructions
1. Set up three shallow bowls: one with flour mixed with salt and pepper, one with beaten eggs, and one with a mix of panko breadcrumbs and shredded coconut.
2. Pat shrimp dry with a paper towel.
3. Dredge each shrimp in the flour, then dip in the eggs, then coat with the panko-coconut mixture, pressing to adhere.
4. Place coated shrimp on a baking sheet and refrigerate for 20 minutes to help the coating set.
5. Heat oil in a deep pan to 350°F (175°C).
6. Fry shrimp in batches for 2–3 minutes per side until golden brown and crispy.
7. Remove and drain on paper towels.
8. Serve hot with sweet chili, pineapple, or mango-lime dipping sauce.
Notes
Chilling the coated shrimp before frying helps the crust stay intact and reduces coating loss.
For a healthier twist, bake or air fry the shrimp instead of deep frying.
Use sweetened shredded coconut for better browning and balanced sweetness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American, Tropical
Nutrition
- Serving Size: About 4–5 shrimp
- Calories: 410
- Sugar: 5g
- Sodium: 670mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 180mg