Description
Crispy coconut shrimp is a tropical-inspired dish featuring juicy shrimp coated in sweet coconut flakes and crunchy panko breadcrumbs. With a golden, crispy crust and tender inside, it’s perfect as an appetizer, party snack, or light meal. Simple to make and easy to customize, it brings a burst of flavor and texture to any table.
Ingredients
Scale
- 1 lb large shrimp (peeled and deveined)
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup shredded coconut flakes
- 1 cup panko breadcrumbs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional enhancements: cayenne pepper, garlic powder, lime zest
- Substitutions: gluten-free flour, gluten-free breadcrumbs, plant-based shrimp or tofu
Instructions
- Preheat oven to 400°F (200°C) or heat oil in a skillet for frying.
- Dredge shrimp in flour and shake off the excess.
- Dip the shrimp into beaten eggs, coating thoroughly.
- In a separate bowl, combine shredded coconut and panko breadcrumbs.
- Press shrimp into the coconut-panko mix, coating evenly.
- For baking: Place shrimp on a parchment-lined baking sheet and bake for 10–12 minutes per side, or until golden.
- For frying: Fry shrimp in hot oil in batches until golden brown.
- Serve immediately with your favorite dipping sauce.
Notes
- Use fresh, high-quality coconut for the best flavor.
- Double-coat shrimp for extra crunch.
- Don’t overcrowd the skillet if frying.
- Store breaded uncooked shrimp in the fridge for up to 24 hours before cooking.
- Great served with sweet chili sauce, mango salsa, or lime aioli.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Main Course
- Method: Baking or Frying
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 395
- Sugar: ~4g
- Sodium: ~400mg
- Fat: ~18g
- Saturated Fat: ~10g
- Unsaturated Fat: ~7g
- Trans Fat: 0g
- Carbohydrates: ~20g
- Fiber: ~2g
- Protein: ~20g
- Cholesterol: ~120mg