Coconut Shrimp
Coconut Shrimp is a popular appetizer featuring shrimp that are coated with a sweet and crunchy layer of panko bread crumbs and shredded sweetened coconut before being fried.
How to make your own Panko breadcrumbs.
Coconut Shrimp
Coconut Shrimp is a popular appetizer featuring shrimp that are coated with a sweet and crunchy layer of panko bread crumbs and shredded sweetened coconut before being fried.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 31 to 40 shrimp 1x
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Ingredients
Units
Scale
Coconut Shrimp
1/3 cup all-purpose flour or whole wheat flour (spooned and leveled)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 large eggs, beaten
3/4 cup Panko breadcrumbs
1 cup sweetened shredded coconut
1 pound raw large shrimp, peeled and deveined with tails attached
3 to 4 tablespoons coconut oil
Piña Colada Dipping Sauce
1/2 cup coconut cream
1/4 cup pineapple juice
2 tablespoons sweetened condensed milk
1 teaspoon lime juice
1 teaspoon shredded toasted coconut (optional)
A splash of rum extract (optional, for extra flavor)
Marmalade Dipping Sauce
1/2 cup orange marmalade
2 teaspoons mustard
1 teaspoon prepared horseradish (not creamy)
Dash salt
Honey to taste
Peach or Apricot Dipping Sauce
1/2 cup peach or apricot preserves
1/2 teaspoon grated lime peel
1 tablespoon fresh lime juice
1/8 to 1/4 teaspoon crushed red pepper flakes
Sweet Chili Dipping Sauce
1/2 cup sweet chili sauce
1 tablespoon lime juice
1 teaspoon grated fresh ginger
Chopped cilantro (optional garnish)
Pineapple Ginger Dipping Sauce
1/2 cup pineapple juice
2 tablespoons soy sauce
1 teaspoon grated fresh ginger
1 teaspoon cornstarch mixed with 1 tablespoon water
1 tablespoon honey
Coconut Curry Dipping Sauce
1 cup coconut milk
1 tablespoon red curry paste
1 teaspoon lime juice
1 teaspoon honey
Salt, to taste
Mango Lime Dipping Sauce
1/2 cup pureed mango
1 tablespoon lime juice
1 teaspoon honey
Pinch of salt
Instructions
Coconut Shrimp
- Combine flour, salt and pepper in a medium bowl.
- Beat the eggs in another medium bowl.
- Combine Panko bread crumbs n a third bowl.
- Dip the shrimp into the flour, then the eggs, and then dredge the shrimp in the coconut mixture, pressing gently to adhere. Each shrimp needs a lot of coconut. Set shrimp aside on a plate as you coat the remaining shrimp.
- Refrigerate prepared shrimp for at least 30 minutes before frying.
- Add enough oil to cover the bottom of a large skillet over medium heat. Fry 7 to 8 shrimp at a time—do not crowd them in the pan. Flip after 2 1/2 minutes and fry the other side for 2 1/2 minutes or until golden brown..
- Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest.
- Choose your dipping sauce and mix the ingredients together.
- Cover and store leftover shrimp in the refrigerator for up to 3 days.
Sauces
- Choose the sauce desired, then simply whisk all the ingredients together.
- Refrigerate for 30 minutes before serving.
Notes
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