Coconut Shrimp

These coconut shrimp are coated in Panko crumbs and shredded coconut then fried until hot and crispy. Serve with sweet chili and lime mayo sauce for an appetizer or snack!

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings:

Ingredients

Coconut Shrimp

⅓ cup all-purpose flour
½ teaspoon fine sea salt
½ teaspoon ground black pepper
¼ teaspoon garlic powder
¼ teaspoon ground ginger
2 large eggs
¾ cup panko crumbs , plain
1 cup sweetened shredded coconut
1 pound large raw shrimp , peeled and deveined with tail on, see NOTES below if using frozen
5-6 tablespoons canola oil

Sauce

½ cup mayonnaise
1 ½ Tablespoons Thai sweet chili sauce
1 ½ teaspoons lime juice

Instructions

Coconut Shrimp

Prepare: You will need 3 shallow dishes for coating the shrimp. In the first, mix 1/3 cup flour, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, 1/4 teaspoon garlic powder, and 1/4 teaspoon ground ginger. In the second dish, whisk the 2 large eggs. In the third dish, stir together the 3/4 cups Panko and 1 cup coconut.
Coat the shrimp: First, dip the shrimp into the flour mixture. Next, dip it into the eggs, and then cover the shrimp in the Panko/coconut mixture. Press the coconut mixture gently onto the shrimp to try to get as much as much as possible to stick to the shrimp. Set onto a plate and continue with all remaining shrimp. Place the plate of shrimp in the refrigerator while heating the oil to cook.
Fry shrimp in oil: Heat 5-6 Tablespoons of canola oil in a large skillet over medium heat. Add the shrimp to the oil and fry for 1 ½-2 minutes on each side, or until golden brown. This will take 2-3 batches. Drain the cooked shrimp on a plate lined with paper towels.

Sauce

Whisk sauce ingredients: In a small mixing bowl, whisk together 1/2 cup mayonnaise, 1 1/2 Tablespoons Thai sweet chili sauce, and 1 1/2 teaspoons lime juice. Refrigerate until ready to serve.

Notes

*If using frozen shrimp, make sure it is thawed and patted dry before coating.

Nutrition