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Crispy Coconut Shrimp
Crispy coconut shrimp is the ideal blend of savory and sweet, creating a sensory explosion with every bite. Ready in under half an hour, it's a simple yet impressive dish that's perfect for family dinners or special occasions.
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4 servings
Calories: 430 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper
- 2 eggs
- 1 cup panko
- 1 cup sweetened coconut flakes
- 1 pound jumbo shrimp deveined, with tails on
- vegetable oil for frying
Sweet Chili Dipping sauce
- 1 cup orange juice
- 1/4 cup brown sugar
- 2 tablespoons Chili garlic sauce
- 1 tablespoon cornstarch
Instructions
- In a medium bowl, add flour, salt, pepper, garlic powder, ground ginger, and cayenne pepper. Stir to combine.
- In a separate small bowl, beat eggs.
- In another separate small bowl, add in the Panko and coconut flakes.
- Take each individual shrimp and dip it in the flour mixture first, then the beaten eggs, then the panko and coconut mixture. Press the panko coating into the shrimp. Set shrimp aside once coated.
- In a large skillet, add about 1 inch of oil for frying. Heat oil over medium heat until about 350 degrees Fahrenheit.
- Working in batches to not crowd the pan, fry coated shrimp in the heated oil for 2 1/2 minutes per side. If using extra large shrimp, increase time to 3 minutes per side.
- Once cooked, remove and set on a paper towel lined plate and finish the rest.
- Serve with dipping sauce and enjoy!
Cup of Yum
Dipping Sauce
- In a saucepan over medium heat, add orange juice, brown sugar, chili sauce, and cornstarch. Stir constantly and bring to a boil. Let simmer until sauce thickens.
Notes
- Pro Tip:
- Before battering, remove the shell and legs and then butterfly the shrimp by inserting a knife most of the way through, starting at the top and running a slit down to the tail and spread open. Make sure not to cut all of the way through. Once spread open, pound your shrimp flat. This will give more surface area and will cook more evenly.
Nutrition Information
Serving
1serving
Calories
430kcal
(22%)
Carbohydrates
59g
(20%)
Protein
23g
(46%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
236mg
(79%)
Sodium
1852mg
(77%)
Potassium
442mg
(13%)
Fiber
4g
(16%)
Sugar
29g
(58%)
Vitamin A
518IU
(10%)
Vitamin C
31mg
(34%)
Calcium
129mg
(13%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 430
% Daily Value*
| Serving | 1serving | |
| Calories | 430kcal | 22% |
| Carbohydrates | 59g | 20% |
| Protein | 23g | 46% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 236mg | 79% |
| Sodium | 1852mg | 77% |
| Potassium | 442mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 29g | 58% |
| Vitamin A | 518IU | 10% |
| Vitamin C | 31mg | 34% |
| Calcium | 129mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.