Crispy Coconut Shrimp
Golden, crispy coconut shrimp with a crunchy coating and juicy interior, perfect for dipping into sweet chili sauce or a tangy pineapple salsa.
Equipment
- Mixing bowls
- Whisk
- Frying pan or air fryer
- Tongs
- Paper Towels
- Baking sheet (if baking)
- Wire rack
Ingredients
Main Ingredients
- 1 lb large shrimp, peeled and deveined, tails on
- ½ cup all-purpose flour
- 1 tsp baking powder for extra crispiness
- ½ tsp paprika for subtle spice and color
- 2 large eggs beaten
- ¾ cup unsweetened shredded coconut for controlled sweetness and better browning
- ½ cup panko breadcrumbs for extra crispiness
- vegetable or coconut oil for frying, or cooking spray if baking/air-frying
Dipping Sauce (Optional)
- ½ cup sweet chili sauce for dipping
Instructions
- In a shallow bowl, mix flour, baking powder, paprika, and salt.
- In another bowl, beat the eggs.
- In a third bowl, combine shredded coconut and panko breadcrumbs.
- Pat shrimp dry with a paper towel.
- Dip shrimp into the flour mixture, then into the beaten eggs, and finally press into the coconut-panko mixture to coat evenly.
- For frying: Heat oil in a skillet over medium-high heat (350°F/175°C). Fry shrimp for 2–3 minutes per side until golden brown. Drain on paper towels.
- For baking: Preheat oven to 425°F (220°C). Place shrimp on a parchment-lined baking sheet, spray with oil, and bake for 10–12 minutes, flipping halfway.
- For air-frying: Preheat air fryer to 400°F (200°C). Lightly spray shrimp with oil and air fry for 8–10 minutes, flipping halfway.
- Serve immediately with sweet chili sauce or your preferred dipping sauce.
Notes
For a sweeter taste, use sweetened coconut. If baking or air-frying, lightly coat shrimp with oil for better crispiness.
Nutrition
Calories: 340kcalCarbohydrates: 18gProtein: 22gFat: 20gSaturated Fat: 8gCholesterol: 190mgSodium: 710mgPotassium: 180mgFiber: 3gSugar: 2gVitamin A: 4IUVitamin C: 2mgCalcium: 6mgIron: 10mg
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