Description
This Easy Coconut Shrimp recipe features crispy, golden-brown shrimp coated in a crunchy coconut and panko breadcrumb mixture. Fried to perfection in a skillet, these shrimp are served with a sweet and tangy Thai chili and fruit jam dipping sauce, making them a delightful appetizer or main dish that’s quick and simple to prepare in just 30 minutes.
Ingredients
Dry Ingredients
- 1/3 cup all-purpose flour or whole wheat flour (spooned & leveled)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3/4 cup Panko bread crumbs
- 1 cup sweetened shredded coconut
Wet Ingredients
- 2 large eggs, beaten
- 3-4 Tablespoons vegetable oil or coconut oil (or olive oil)
Main Ingredients
- 1 pound raw large shrimp, peeled and deveined with tails attached
Optional Toppings & Sauce
- 1 Tablespoon finely chopped cilantro (optional for topping)
- 3 Tablespoons Thai chili sauce
- 6 Tablespoons orange, peach, or apricot jam or preserves
Instructions
- Prepare Coating Mixtures: Start by setting up three medium bowls. In the first bowl, combine the flour, salt, and black pepper. Beat the eggs thoroughly in the second bowl. In the third bowl, mix together the Panko bread crumbs and shredded sweetened coconut.
- Coat the Shrimp: Dip each peeled and deveined shrimp first into the flour mixture, ensuring a light coating. Then, dip it into the beaten eggs to moisten. Finally, dredge the shrimp into the coconut and Panko mixture, pressing gently so the coating adheres well. Make sure each shrimp is generously coated with the coconut. Place the coated shrimp on a plate as you work through them all.
- Fry the Shrimp: Heat enough oil in a large skillet over medium heat to cover the bottom of the pan. Fry the shrimp in batches of about 7-8 to avoid overcrowding. Cook each side for about 2 to 3 minutes or until the shrimp are golden brown and crispy. Adjust the frying time as desired for darker crusts. Flip carefully to cook evenly on both sides.
- Drain and Garnish: Remove the cooked shrimp from the skillet and place them on a plate lined with paper towels to absorb excess oil. Sprinkle the shrimp with finely chopped cilantro, if using, for a fresh herbal touch.
- Make the Dipping Sauce and Serve: In a small bowl, stir together the Thai chili sauce and your choice of orange, peach, or apricot jam until well combined. Serve this sweet and spicy sauce alongside the coconut shrimp for dipping.
- Storage: Store any leftover shrimp in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain crispness.
Notes
- Use peeled and deveined shrimp with tails on for easier handling and an attractive presentation.
- The mixture of Panko and shredded coconut creates a crispy and sweet crust—ensure the shrimp are well coated.
- Do not overcrowd the skillet during frying to maintain oil temperature and get a crisp crust.
- Adjust frying time if you prefer a darker or lighter golden color on the shrimp.
- The dipping sauce can be customized with different fruit jams or preserves based on your preference.
- Leftover shrimp can be reheated in an oven or air fryer to maintain their crispiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
