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Coconut Shrimp

Crispy golden shrimp coated in sweet shredded coconut and panko, served with a tangy Thai sweet chili dipping sauce. A restaurant-quality appetizer turned dinner.

DinnerCaribbeanMedium

20 min

Prep

10 min

Cook

30 min

Total

Servings

Medium

Difficulty

Instructions

Set up three shallow bowls: flour seasoned with salt and pepper, beaten eggs, and coconut mixed with panko.

Hold each shrimp by the tail. Dredge in flour, dip in egg, then press firmly into the coconut-panko mixture to coat on all sides.

Tip: Press the coconut coating on firmly. A light coating will fall off during frying.

Heat vegetable oil to 350F in a deep skillet or Dutch oven. Fry shrimp in batches of 5-6 for 2-3 minutes, turning once, until golden brown. Drain on paper towels.

Serve immediately with Thai sweet chili sauce for dipping and lime wedges on the side.

Nutrition per Serving

420kcal

Calories

32g

Protein

34g

Carbs

18g

Fat

Fiber

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Coconut Shrimp

Ingredients

For breading

For dipping

Instructions

Nutrition per Serving

Tags

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