0.0 from 0 votes
Panko Coconut Crusted Shrimp
These sweet and crunchy Coconut Shrimp make the perfect main course or appetizer. They are fried perfectly golden brown and served with a sweet and spicy dipping sauce.
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 25 shrimp
Calories: 239 kcal
Course:
Main Course , Appetizer
Cuisine:
American
Ingredients
For the shrimp
- ½ cup all-purpose flour
- 2 teaspoons garlic powder
- 1 teaspoons onion powder
- ⅛ teaspoon chili powder
- 1 cup sweetened coconut shreds
- 1 cup Italian seasoned panko breadcrumbs
- 2 large eggs, beaten
- 1 pound 25 count large shrimp raw and deveined with tails on
- 2-3 cups Frying oil enough to fill half of your skillet ideally peanut oil
- 2 limes sliced for serving
For the sauce
- ½ cup Sweet chili sauce
- ¼ cup orange preserves
- 2 Tablespoons mayonnaise
Instructions
- Heat the oil in your skillet on medium heat until ready to fry (350°F). Note: You don’t want the oil to be too hot or it will burn the coconut quickly before the shrimp are cooked.
- In a small bowl, combine the flour, garlic powder, onion powder and chili powder.
- In another small bowl, mix the crumbs with coconut.
- Set up a dredging station with the flour mixture, egg, and coconut mixture.
- One by one, coat the shrimp in flour, then egg, then coconut making sure to completely cover the whole shrimp in each. Don’t be afraid to press the coconut onto the shrimp to make it stick. Holding the shrimp by the tail is convenient but you can also use tongs or a fork. Set the shrimp aside on a wire rack or cutting board.
- Using a fork or tongs, lower the shrimp in the oil and fry in batches of 6-7 (depending on the size of the pan). Shrimp cooks fast so keep an eye on it, it should take about 4 minutes flipping halfway through.
- Once cooked, place the shrimp on a wire rack with a paper towel lined tray or plate under it to drain the excess oil and set aside. (Note: The wire rack prevents the shrimp from sitting in its own oil and getting soggy.)
- Whisk together the chili sauce, mayo, and preserves. Serve the shrimp warm with sauce and limes.
Cup of Yum
Notes
- Don’t let the oil get too hot: Keep an eye on the frying oil. If it gets too hot, it can burn the coconut shreds easily.
- Purchase the shrimp peeled and deveined: I recommend purchasing shrimp that have already been peeled and deveined to save time and effort. It’s worth it!
- Don’t overcrowd the oil: Fry the shrimp in batches to ensure they cook and brown evenly.
Nutrition Information
Calories
239kcal
(12%)
Carbohydrates
11g
(4%)
Protein
4g
(8%)
Fat
20g
(31%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
6g
Monounsaturated Fat
12g
Trans Fat
0.1g
Cholesterol
36mg
(12%)
Sodium
195mg
(8%)
Potassium
56mg
(2%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
60IU
(1%)
Vitamin C
2mg
(2%)
Calcium
21mg
(2%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 25shrimp
Amount Per Serving
Calories 239
% Daily Value*
| Calories | 239kcal | 12% |
| Carbohydrates | 11g | 4% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 36mg | 12% |
| Sodium | 195mg | 8% |
| Potassium | 56mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 21mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.