Description
Get ready to wow your taste buds with this irresistibly crispy Coconut Shrimp—a quick dinner idea that’s perfect as an appetizer or a main dish. Juicy large shrimp are coated in a golden coconut-panko crust, fried to crunchy perfection, and served with a sweet chili dipping sauce that packs just the right amount of heat. This easy recipe is ideal for dinner ideas, party snacks, or even a tropical-inspired healthy snack. If you’re searching for food ideas that are both quick and impressive, this Coconut Shrimp has you covered.
Ingredients
1 pound large shrimp, peeled and deveined, tails left on
0.5 cup all-purpose flour
0.5 teaspoon salt
0.25 teaspoon black pepper
2 large eggs
2 tablespoons water
0.75 cup panko breadcrumbs
1 cup sweetened shredded coconut
Vegetable oil, for frying
Sweet chili sauce, for dipping
Instructions
1. Set up three shallow bowls: one with flour, salt, and pepper; one with whisked eggs and water; and one with panko and shredded coconut.
2. Dredge shrimp in flour, dip in egg wash, and coat with the coconut-panko mix. Press coating on firmly.
3. Heat oil in a deep skillet or pot to 350°F (175°C).
4. Fry shrimp in batches for 2–3 minutes per side, until golden brown and crispy.
5. Drain on a wire rack and serve immediately with sweet chili sauce.
Notes
For maximum crispiness, always drain shrimp on a wire rack instead of paper towels.
Use sweetened shredded coconut for that signature tropical sweetness.
If baking, use a wire rack over a baking sheet to help crisp the shrimp in the oven.
Nutrition
- Serving Size: 4–5 shrimp
- Calories: 310
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 125mg
Keywords: quick dinner, easy recipe, coconut shrimp, party snacks, appetizer ideas, tropical recipe