Description
Juicy shrimp coated in crispy coconut breadcrumbs and fried until golden, served with a sweet and tangy dipping sauce.
Ingredients
- For the coconut shrimp:
- Large shrimp, peeled and deveined
- All-purpose flour
- Salt
- Black pepper
- Garlic powder
- Eggs
- Panko breadcrumbs
- Sweetened shredded coconut
- Vegetable oil, for frying
- For the dipping sauce:
- Sweet chili sauce
- Honey
- Lime juice
- Soy sauce
Instructions
- 1. Pat the shrimp dry and season lightly with salt and pepper.
- 2. Set up three bowls: one with flour and garlic powder, one with beaten eggs, and one with panko mixed with shredded coconut.
- 3. Dredge each shrimp in flour, dip into egg, then coat thoroughly with the coconut breadcrumb mixture.
- 4. Heat oil in a deep skillet until hot.
- 5. Fry shrimp in batches until golden brown and crispy, turning once.
- 6. Remove shrimp and drain on paper towels.
- 7. In a small bowl, whisk together sweet chili sauce, honey, lime juice, and soy sauce.
- 8. Serve the crispy coconut shrimp hot with the dipping sauce on the side.
Notes
- Make sure the oil is hot enough to prevent the shrimp from absorbing excess oil.
- Unsweetened coconut can be used for a less sweet version.
- Serve immediately for maximum crispiness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 6 shrimp
- Calories: 380
- Sugar: 14g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 165mg
Keywords: coconut shrimp, crispy shrimp, appetizer, dipping sauce, seafood