Description
Golden, crispy coconut shrimp served with a tangy-sweet chili sauce for dipping. A tropical-inspired dish that’s perfect as an appetizer or a crowd-pleasing snack.
Ingredients
Scale
- 1 pound raw shrimp, peeled and deveined
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup shredded coconut (unsweetened)
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
- 1/2 cup sweet chili sauce, for dipping
Instructions
- Heat vegetable oil in a deep skillet or Dutch oven over medium heat until it reaches 350°F.
- In one bowl, mix the flour with garlic powder, salt, and pepper. In another bowl, beat the eggs. In a third bowl, combine shredded coconut and panko breadcrumbs.
- Line a plate with paper towels and set up a slotted spoon or tongs for frying.
- Dredge each shrimp in flour, then dip in the egg, then coat with the coconut-panko mixture, pressing gently to adhere.
- Fry the shrimp in batches, cooking for 2–3 minutes per side until golden and crispy. Remove and drain on paper towels.
- Let the shrimp rest for 2 minutes. Serve hot with a bowl of sweet chili sauce on the side.
Notes
- Use large shrimp for the best texture and bite.
- Pat shrimp dry before coating to help the breading stick.
- Do not overcrowd the pan while frying to keep the oil temperature steady.
- For a spicier kick, add a pinch of cayenne to the flour mixture.
- Leftovers can be reheated in an oven or air fryer for crispiness.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 410
- Sugar: 5g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 195mg
Keywords: coconut shrimp, sweet chili sauce, tropical appetizer, crispy shrimp recipe, party food