Coconut Shrimp
Crispy Golden Coconut Shrimp with Sweet Chili Dipping Sauce
Ingredients:
1 pound large shrimp, peeled and deveined, tails on
1/2 cup all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon paprika
Salt and black pepper, to taste
2 large eggs
2/3 cup panko breadcrumbs
1 cup sweetened shredded coconut
Vegetable oil, for frying
For the Dipping Sauce:
1/3 cup sweet chili sauce
1 tablespoon orange marmalade
1 teaspoon rice vinegar
Directions:
Pat the shrimp dry with paper towels and season lightly with salt and pepper.
In a small bowl, mix flour, garlic powder, paprika, salt, and pepper.
In another bowl, beat the eggs. In a third bowl, combine panko and shredded coconut.
Dredge each shrimp in the flour mixture, then dip in the egg, and finally coat in the coconut-panko mixture. Press lightly to adhere.
Heat 1–2 inches of vegetable oil in a large skillet over medium-high heat to 350°F (175°C).
Fry shrimp in batches for 2–3 minutes per side, or until golden and crispy. Do not overcrowd the pan.
Transfer to a paper towel-lined plate to drain.
For the dipping sauce, whisk together sweet chili sauce, orange marmalade, and rice vinegar in a small bowl.
Serve the crispy coconut shrimp hot with the dipping sauce on the side.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 330 kcal | Servings: 4 servings
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Crunchy, golden, and dipped in sweet chili sauce — these Coconut Shrimp are your new favorite tropical appetizer!
Coconut Shrimp
Crispy Golden Coconut Shrimp with Sweet Chili Dipping Sauce
Ingredients:
1 pound large shrimp, peeled and deveined, tails on
1/2 cup all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon paprika
Salt and black pepper, to taste
2 large eggs
2/3 cup panko breadcrumbs
1 cup sweetened shredded coconut
Vegetable oil, for frying
For the Dipping Sauce:
1/3 cup sweet chili sauce
1 tablespoon orange marmalade
1 teaspoon rice vinegar
Directions:
Pat the shrimp dry with paper towels and season lightly with salt and pepper.
In a small bowl, mix flour, garlic powder, paprika, salt, and pepper.
In another bowl, beat the eggs. In a third bowl, combine panko and shredded coconut.
Dredge each shrimp in the flour mixture, then dip in the egg, and finally coat in the coconut-panko mixture. Press lightly to adhere.
Heat 1–2 inches of vegetable oil in a large skillet over medium-high heat to 350°F (175°C).
Fry shrimp in batches for 2–3 minutes per side, or until golden and crispy. Do not overcrowd the pan.
Transfer to a paper towel-lined plate to drain.
For the dipping sauce, whisk together sweet chili sauce, orange marmalade, and rice vinegar in a small bowl.
Serve the crispy coconut shrimp hot with the dipping sauce on the side.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 330 kcal | Servings: 4 servings
#coconutshrimp #seafoodrecipe #crispyshrimp #shrimpstarter #appetizerideas #shrimpfry #coastalflavors #islandfood #homemadeshrimp #tropicaleats #goldenfried #sweetandspicy #pankocrust #shrimprecipes #friedshrimp #shrimpandcoconut #easyseafood #comfortsnack #partyappetizers #fusionfood
Crunchy, golden, and dipped in sweet chili sauce — these Coconut Shrimp are your new favorite tropical appetizer!
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