Coconut Shrimp
User Reviews
5
Coconut Shrimp
Description
This Coconut Shrimp recipe uses jumbo shrimp that are peeled and deveined, then dredged in seasoned flour, dipped in beaten eggs, and coated with a mix of flaky panko breadcrumbs and shredded coconut for added crunch and tropical flavor. The shrimp are deep-fried in canola oil until they develop a deep golden crust while cooking through, maintaining a tender shrimp interior.
The dipping sauce is made by mixing mayonnaise with sriracha and Thai sweet chili sauce, offering a creamy, spicy, and sweet accompaniment that complements the coconut coating. The shrimp deliver a combination of textures from the crunchy exterior to the juicy shrimp inside, enhanced by the layered flavors of the coating and the sauce.
Serve the coconut shrimp as an appetizer or snack. The recipe yields approximately six servings with four to five shrimp each. Leftover shrimp should be stored airtight in the refrigerator up to three days and reheated in the oven or air fryer to preserve crispness.
Mayonnaise brands can be chosen according to taste preference but avoid Miracle Whip. Toasting the coconut adds extra crunch. Use jumbo shrimp thawed overnight in the refrigerator for best results.
Ingredients
For the dipping sauce:
- 1/2 cup mayonnaise
- 1 tablespoon sriracha
- 1 tablespoon Thai sweet chili sauce
For the coconut shrimp:
- 1/3 cup all-purpose flour
- salt freshly ground
- black pepper freshly ground
- 2 egg beaten
- 3/4 cup panko bread crumbs
- 1 cup coconut sweetened shredded
- 1 pound Shrimp thawed, peeled, and deveined, jumbo, raw
- 2 cups canola oil for frying
Instructions
- To make the dipping sauce, in a small bowl, whisk together the mayonnaise, Sriracha, and Thai sweet chili sauce. Chill until serving time.
- In a shallow dish, add flour and salt and pepper to taste (I like 1/2 teaspoon and 1/4 teaspoon pepper). In a second shallow dish, add eggs and beat lightly. In a third shallow dish, combine panko and coconut. Stir to combine.
- Working with one shrimp at a time, dredge in flour and shake off excess. Dip in eggs and tap gently on side of dish to remove excess. Add to panko-coconut mixture and press gently until crumbs adhere. Transfer to a large plate and repeat with remaining shrimp (shrimp can be wrapped in plastic and refrigerated for up to 2 hours).
- Line rimmed baking sheet or large plate with 3 layers of paper towels. In a large saucepan over medium-high heat, heat canola oil until shimmering. Add shrimp in batches and fry until deep golden brown and cooked through, about 2 to 3 minutes per side (the shrimp should reach 120 degrees on an internal thermometer).
- Drain shrimp well on paper towels. Repeat with remaining shrimp and serve with sauce.
Notes
- Use your preferred mayonnaise brand; avoid Miracle Whip as it's too sweet for this sauce.
- For extra crunch, you can toast the shredded coconut before mixing with panko.
- Thaw jumbo shrimp in the refrigerator overnight before coating and frying.
- Store leftover shrimp in an airtight container in the refrigerator for up to 3 days; reheat in the oven or air fryer to maintain crispiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings (4 to 5 pieces per serving)
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Serving | 4 pieces | |
| Calories | 275kcal | 14% |
| Carbohydrates | 31g | 10% |
| Protein | 20g | 40% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 245mg | 82% |
| Sodium | 905mg | 38% |
| Potassium | 173mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 133IU | 3% |
| Vitamin C | 5mg | 6% |
| Calcium | 140mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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