Coconut Shrimp + Dipping Sauce
User Reviews
4.8
114 reviews
Excellent
Coconut Shrimp + Dipping Sauce
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Crowd-pleasing coconut shrimp are crispy little bites of golden-brown deep-fried goodness with juicy jumbo shrimp inside. This recipe is super easy, quick to whip up, and there's the tangy, sweet, and savory coconut shrimp sauce that everyone loves.
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Ingredients
Coconut Shrimp
- 1/2 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 tsp garlic powder
- 2 large eggs
- 3/4 cup Panko bread crumbs
- 1 cup sweetened shredded coconut
- 1 pound raw 16/20 count shrimp peeled and deveined with tails attached
- vegetable oil for frying
Dipping Sauce
- 1/2 cup Thai sweet chili sauce
- 1/4 cup apricot or orange marmalade
Instructions
- Use three medium sized bowls for breading prep. Combine the flour, kosher salt, black pepper, and garlic powder in one bowl. Beat the eggs together in a second bowl. Combine the panko breadcrumbs and coconut in the third bowl.
- Dredge both sides of the shrimp through the flour, then dip each one into the eggs, and then bread the shrimp into the coconut and panko breading. Press the shrimp gently into the breading so the coconut sticks well. Set the coated shrimp aside on a plate as you coat the remaining shrimp.
- Add enough vegetable oil about 2 inches deep in a cast iron skillet or dutch oven over medium heat. Fry the coconut shrimp in batches, never overcrowd or the oil will cool down. Fry for two minutes, then flip and fry the other side for another two minutes or until golden brown.
- Place the finished coconut shrimp on wire rack over a baking sheet to drip off excess oil.
- Sprinkle with a pinch of extra kosher salt and serve.
- Dipping Sauce
- Mix together the sweet chili sauce and marmalade in a small serving bowl.
Equipments used:
Notes
- Leftover coconut shrimp keeps well in the refrigerator for up to 3 days.
- Fried coconut shrimp freezes for up to 2 months. Reheat for 10 minutes in a 350°F (177°C) oven– or until thawed and warmed through.
- You can also prep and bread the shrimp and freeze in a single layer on a parchment-lined baking sheet, then place them into a freezer-safe zip-top bag until ready to fry according to the recipe.
Nutrition Information
Show Details
Serving
1g
Calories
390kcal
(20%)
Carbohydrates
60g
(20%)
Protein
9g
(18%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
5g
Cholesterol
95mg
(32%)
Sodium
530mg
(22%)
Fiber
4g
(16%)
Sugar
30g
(60%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 390kcal | 20% |
| Carbohydrates | 60g | 20% |
| Protein | 9g | 18% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 95mg | 32% |
| Sodium | 530mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 30g | 60% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
114 reviews
Excellent
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