Coconut Shrimp Recipe

Coconut Shrimp with Sweet Chili Dipping Sauce

4.84 from 6 votes

Our Coconut Shrimp Recipe is a sweet spicy favorite that will make you feel like you are on a tropical vacation. The truth is making Coconut Shrimp at home is easy.

Prep Time30

Cook Time5

Total Time35

Course: Appetizer, Side Dish

Cuisine: American

Servings: servings

Calories: 376kcal

Author: Jayne Harter

Ingredients

½ cup all purpose flour
1 cup panko bread crumbs
1 cup sweet shredded coconut
2 eggs, beaten
½ tsp salt
½ tsp pepper
½ tsp garlic powder
coconut oil, to fill the bottom of the fry pan with oil
16 ounces Large shrimp or prawns, shelled, deveined and butterflied size 16/20 or 10/15

Instructions

Start by butterflying the shrimp. Start by making a lengthwise incision in the shrimp. Start at the tail proceeding evenly through the shrimp. End result will resemble a butterfly with out stretched wings.
Place shrimp in ice water while you finish butterflying shrimp.
Set up three shallow bowls for dredging the shrimp in seasonings.
Bowl 1 - combine flour, salt, pepper and garlic, and mix well
Bowl 2 - beat 2 eggs well
Bowl 3 - combine panko crumbs and shredded sweetened coconut, mix well
Holding butterflied shrimp by the tail dredge with flour mixture. Making sure to pat both sides to made sure it is fully covered. Shake off excess.
Next, dredge with egg mixture front and back taking care to make sure you have full coverage.
Dredge shrimp with the panko, coconut mixture. This step is important and you want to make sure the shrimp is fully covered with mixture. The more mixture the more crispy, crunchy and yummy coconut flavor.
In a large fry pan, fill the bottom of the pan with coconut oil. Heat oil on medium high and cook shrimp in batches.
Working in batches place about 6 to 7 seasoned shrimp into oil. Cook for 2 to 3 minutes to give the desired browning. Turn and cook for additional 2 to 3 minutes until desired browning.
Cooking for 2 minutes gives a lighter browning. 3 minutes will allow for a darker browning.
Remove from oil and drain on a paper towel while you cook the remaining batches.
Garnish with Chopped Chives and serve with lemon wedges

Notes

Click here for our Sweet Chili Sauce Recipe

Click here for our Pineapple Salsa Recipe

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