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Coconut Shrimp: A Delicious Recipe for Perfectly Crispy Bites

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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 sweet chili sauce, this dish offers a tropical flavor that’s sure to impress at any gathering!

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
  • Vegetable oil, for frying
  • Sweet chili sauce, for serving (optional)

Instructions

  1. Rinse the shrimp under cold water and pat them dry with paper towels.
  2. In a medium bowl, combine flour, salt, black pepper, garlic powder, and paprika.
  3. In another bowl, whisk the two large eggs until well combined.
  4. In a third bowl, mix together shredded coconut and panko breadcrumbs.
  5. Dip each shrimp into the flour mixture, ensuring it is fully coated. Shake off excess flour.
  6. Next, dip the floured shrimp into the egg mixture, allowing excess egg to drip off.
  7. Finally, roll the shrimp in the coconut and panko mixture, pressing gently to adhere. Repeat for all shrimp.
  8. Place the breaded shrimp on a baking sheet lined with parchment paper.
  9. In a large skillet, pour enough vegetable oil to cover the bottom by about 1/4 inch. Heat over medium-high heat.
  10. Carefully add the shrimp in batches, frying for 2-3 minutes on each side until golden brown and crispy.
  11. Use a slotted spoon to remove shrimp and place on a plate lined with paper towels to absorb excess oil.
  12. Arrange the crispy coconut shrimp on a serving platter. Garnish with lime wedges or cilantro if desired, and serve with sweet chili sauce on the side.

Notes

  • For added flavor, marinate shrimp in lime juice, garlic, and salt for 30 minutes before breading.
  • For a healthier option, consider baking or air-frying the shrimp.
  • Leftover shrimp can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to regain crispiness.

Find it online: https://anasrecipes.com/coconut-shrimp/