Description
Crispy Fried Coconut Shrimp is a delightful tropical appetizer featuring succulent large shrimp coated in a crunchy mixture of panko breadcrumbs and sweet shredded coconut, then fried to golden perfection. This Caribbean-American favorite combines a perfect balance of sweetness and savory flavors, ideal for parties or casual gatherings.
Ingredients
Scale
Shrimp and Coating
- 1 pound large shrimp (peeled and deveined, tails on)
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 2 tablespoons milk
- 3/4 cup panko breadcrumbs
- 3/4 cup sweetened shredded coconut
For Frying
- Vegetable oil (for frying, about 1 1/2 inches deep)
Instructions
- Prepare the shrimp: Pat the shrimp dry thoroughly using paper towels to ensure the coating adheres well.
- Set up dredging stations: In a shallow bowl, mix together the flour, salt, and black pepper. In a second bowl, whisk the eggs with the milk until combined. In a third bowl, combine the panko breadcrumbs and shredded coconut evenly.
- Coat the shrimp: Dredge each shrimp first in the seasoned flour mixture, shaking off any excess to prevent clumping. Next, dip the shrimp into the egg wash, ensuring it is fully coated. Finally, press the shrimp into the coconut-panko mixture, pressing lightly so the coating sticks well.
- Heat the oil: Pour vegetable oil into a deep skillet or saucepan to a depth of about 1 1/2 inches. Heat over medium-high until the oil reaches 350°F (175°C), ensuring it is hot enough for frying but not smoking.
- Fry the shrimp: Carefully place the coated shrimp in batches into the hot oil, avoiding overcrowding the pan which lowers the oil temperature. Fry each side for 2 to 3 minutes until golden brown and crispy.
- Drain and serve: Transfer the fried shrimp onto a paper towel-lined plate to drain excess oil. Serve immediately while hot with your choice of dipping sauces such as sweet chili sauce or pineapple dipping sauce.
Notes
- For a healthier alternative, coat the shrimp as directed, lightly spray with oil, and cook in an air fryer at 400°F for 8–10 minutes, flipping halfway through.
- Use unsweetened shredded coconut for a less sweet flavor profile.
- Add a pinch of cayenne pepper to the flour mixture to give the shrimp a subtle spicy kick.
Nutrition
- Serving Size: About 4–5 shrimp
- Calories: 360
- Sugar: 6 g
- Sodium: 540 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 145 mg
