Description
A fun and crunchy dish that combines panko breadcrumbs and shredded coconut for a perfect coating on shrimp, served best with sweet chili sauce.
Ingredients
Main Ingredients
- 1 to 1.5 pounds Shrimp, peeled and deveined, tails on
- 1 cup All purpose flour
- 2 large Eggs, beaten
- 1.5 cups Panko breadcrumbs
- 1 to 1.5 cups Sweetened shredded coconut ((or unsweetened if preferred))
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Paprika ((optional))
- Salt and pepper to taste
- Oil for frying (canola, vegetable, or peanut oil)
- Sweet chili sauce (store-bought or homemade)
- Optional for sauce: lime juice, honey, and red pepper flakes
Instructions
Preparation
- Pat the shrimp dry with paper towels.
- Season the shrimp lightly with salt and pepper.
- Set up three bowls: one with flour, one with beaten eggs, and one with the panko and coconut mix.
- Line a plate or tray with parchment for the breaded shrimp to rest.
- Dip each shrimp in flour, shake off excess, then dip into the egg, let excess drip, and press into the coconut panko mix.
- Place the breaded shrimp on the tray and let sit for 10 minutes before frying.
Cooking
- Heat about 1 to 1.5 inches of oil in a deep skillet or heavy pot to around 350°F.
- Fry shrimp in batches for about 1.5 to 2 minutes per side until golden and opaque.
- Drain on a wire rack or paper towels and sprinkle with a tiny pinch of salt.
Air Fryer Option
- Spray the air fryer basket with oil and arrange shrimp in a single layer.
- Lightly spray the tops of shrimp and air fry at 400°F for about 7 to 9 minutes, flipping halfway.
Notes
Serve coconut shrimp as an appetizer with sweet chili sauce, lime wedges, and chopped cilantro, or as a meal with coconut rice and a crunchy cucumber salad. Leftover shrimp can be stored in the fridge for up to 2 days and reheated in the oven or air fryer for best results.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Main Course
- Cuisine: American, asian