Description
A crunchy and flavorful coconut shrimp recipe served with a sweet chili sauce, perfect for appetizers or main courses.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs, beaten
- 1 1/2 cups shredded coconut (sweetened or unsweetened)
- 1 cup breadcrumbs (panko preferred)
- Vegetable oil (for frying, about 1–2 cups)
- 1/2 cup sweet chili sauce (for serving)
Instructions
- Pat shrimp dry with paper towels and season lightly with salt and pepper.
- In one bowl, whisk together flour, salt, and black pepper. In a second bowl, beat the eggs. In a third bowl, mix shredded coconut and panko breadcrumbs.
- Dredge each shrimp in flour, dip in beaten egg, then coat with the coconut-panko mixture. Place coated shrimp on a wire rack.
- Heat 1 to 1.5 inches of vegetable oil in a skillet over medium-high heat to 350°F.
- Fry shrimp in batches for about 2 minutes per side until golden brown.
- Transfer cooked shrimp to a plate lined with paper towels to absorb excess oil.
- Serve on a platter with sweet chili sauce.
Notes
For a lighter version, consider baking instead of frying. Adjust oil temperature to ensure even cooking.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 4 shrimp
- Calories: 570
- Sugar: 10g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 200mg