Description
Golden, crispy shrimp coated in sweet coconut and fried to perfection, served with a tangy dipping sauce. A tropical-inspired appetizer or main dish that’s fun, festive, and quick to make.
Ingredients
- 1 lb raw shrimp, peeled and deveined, tails on
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup sweetened shredded coconut
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
Instructions
- Pat shrimp dry and season with salt and pepper.
- Set up a breading station with flour in one bowl, beaten eggs in the second, and a mix of coconut and panko in the third.
- Dredge each shrimp in flour, dip in egg, then press into the coconut-panko mixture until well coated.
- Heat oil in a skillet or deep pot to 350°F (175°C).
- Fry shrimp in batches for 2–3 minutes per side until golden brown and cooked through.
- Transfer cooked shrimp to a paper towel-lined plate to drain.
- Serve hot with dipping sauce of choice (e.g., sweet chili, mango-lime, pineapple salsa).
Notes
- Use unsweetened coconut with a bit of added sugar for a less sweet coating.
- Mix in cayenne or chili powder for heat.
- For a gluten-free version, use GF flour and breadcrumbs.
- Baking option: Bake at 400°F for 12–15 minutes, flipping halfway.
- Macadamia or almond bits can be added for extra crunch.
Nutrition
- Serving Size: 4–5 shrimp
- Calories: 320
- Sugar: 4g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 145mg
