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Coconut Shrimp

Coconut Shrimp

Enjoy the delightful crunch of Coconut Shrimp, a simple and flavorful recipe that brings a taste of the tropics to your table.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Quick Bites & Appetizers
Cuisine: Seafood, Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Coating
  • 0.5 cup all-purpose flour this creates a base that helps the coating stick to the shrimp.
  • 0.5 teaspoon salt enhances the overall flavor of your coconut shrimp.
  • 0.5 teaspoon freshly cracked black pepper adds a subtle kick to balance the sweetness of the coconut.
  • 1 teaspoon garlic powder imparts delicious savory notes that elevate each bite.
For the Shrimp
  • 2 large eggs lightly beaten, acts as the binder.
  • 0.75 cup panko breadcrumbs provides that extra crunch.
  • 1 cup shredded coconut brings that tropical sweetness.
  • 1 pound large raw shrimp peeled and deveined for best taste.
For Frying
  • Canola or vegetable oil choose an oil with a high smoke point.
For Serving (Optional)
  • Thai sweet chili sauce perfect for dipping, adds a sweet and spicy kick.
  • Lemon wedges a splash of citrus brightens the dish.

Equipment

  • skillet
  • bowls
  • whisk
  • Measuring cups
  • Measuring spoons

Method
 

Preparation
  1. Prepare the Flour Mixture: In a bowl, combine the all-purpose flour, salt, black pepper, and garlic powder.
  2. Beat the Eggs: In a separate bowl, beat the eggs until they are fully mixed.
  3. Mix the Coating: In another bowl, combine the panko breadcrumbs and shredded coconut.
  4. Dredge the Shrimp: Coat each shrimp in the flour mixture, then dip it into the beaten eggs, and roll it in the panko-coconut mix.
  5. Heat the Oil: In a skillet, heat the canola or vegetable oil over medium-high heat until it shimmers.
  6. Fry the Shrimp: Carefully add the shrimp in batches, frying for 2-3 minutes on each side until golden brown.
  7. Drain and Serve: Transfer the shrimp to paper towels to drain excess oil. Serve hot with Thai sweet chili sauce and lemon wedges.

Nutrition

Serving: 4shrimpCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 12gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 200mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 5gVitamin A: 200IUVitamin C: 2mgCalcium: 25mgIron: 2mg

Notes

For your Coconut Shrimp, ensure the shrimp are thawed if using frozen for best texture. Try using sweetened coconut flakes for extra crunch.

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