A delightful appetizer or main course featuring crunchy coconut-coated shrimp fried to golden perfection, served with a tangy-sweet dipping sauce. This tropical-inspired dish is sure to be a crowd-pleaser.
Ingredients
For the Coconut Shrimp:
· 1 lb (450g) large shrimp, peeled and deveined (tails on or off)
· ½ cup all-purpose flour
· 1 teaspoon garlic powder
· ½ teaspoon paprika
· ½ teaspoon salt
· ¼ teaspoon black pepper
· 2 large eggs
· 1 tablespoon water
· 1 ½ cups sweetened shredded coconut
· 1 cup panko breadcrumbs
· Vegetable or coconut oil, for frying
For the Sweet Chili Mayo Dip:
· ½ cup mayonnaise
· 3 tablespoons sweet chili sauce
· 1 tablespoon lime juice
· 1 teaspoon sriracha or hot sauce (optional, for heat)
· 1 teaspoon honey
· ¼ teaspoon grated ginger (optional)
Instructions
- Prepare shrimp: Pat shrimp completely dry with paper towels. This helps the coating adhere better.
- Set up breading station: Prepare three shallow bowls:
· Bowl 1: Mix flour, garlic powder, paprika, salt, and pepper.
· Bowl 2: Whisk eggs with 1 tablespoon water.
· Bowl 3: Combine shredded coconut and panko breadcrumbs. - Bread the shrimp: Working one at a time, dredge each shrimp in the flour mixture, shaking off excess. Dip into the egg wash, allowing excess to drip off. Finally, press firmly into the coconut-panko mixture, coating completely. Place on a parchment-lined baking sheet. Repeat with remaining shrimp.
- Chill (optional but recommended): Place the breaded shrimp in the refrigerator for 15-20 minutes. This helps the coating set and adhere during frying.
- Make the dip: While shrimp chill, whisk together all dip ingredients in a small bowl until smooth. Cover and refrigerate until ready to serve.
- Heat oil: In a large, heavy-bottomed pot or deep skillet, heat 1-2 inches of oil to 350°F (175°C). Use a thermometer for accuracy.
- Fry the shrimp: Fry shrimp in batches (don’t overcrowd) for 2-3 minutes per side, until golden brown and crispy. The shrimp should be opaque and cooked through. Transfer to a wire rack set over a baking sheet or a paper towel-lined plate.
- Serve immediately with the sweet chili mayo dip on the side.
Tips for Success
· Don’t skip the panko: Mixing panko with the coconut creates a much crispier, less-dense coating than coconut alone.
· Keep oil temperature steady: Let the oil return to 350°F between batches. If the oil is too cool, the shrimp will be greasy; if too hot, the coating will burn before the shrimp cooks.
· For extra crispy shrimp, you can double-coat them by repeating the egg and coconut-panko steps.
· For a lighter version, shrimp can be baked at 425°F (220°C) on a wire rack for 12-15 minutes, flipping halfway. Spray lightly with oil before baking for better browning.
Serving Suggestions
· Serve as an appetizer with lime wedges.
· Turn into a main course with a side of coconut rice and a simple mango or pineapple salsa.
· Pair with a crisp, cold beer or a tropical cocktail.
Enjoy your crispy, tropical Coconut Shrimp!