Crunchy Coconut Shrimp: A Tropical Bite You Can't Resist

Delight in crispy Coconut Shrimp, a quick and irresistible dish with tropical flavors and versatile cooking methods.

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Prep Time 15

Cook Time 30

Chilling Time 20

Total Time 45

Servings: 4 servings

Course: Appetizers

Cuisine: Tropical

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Breading

1 pound Jumbo Shrimp peeled and deveined
1/2 cup All-Purpose Flour or gluten-free flour
1 tablespoon Seafood Seasoning such as Old Bay
1 teaspoon Salt to taste
1/2 teaspoon Black Pepper freshly ground

For the Egg Wash

2 large Eggs or flax egg for vegan
1/4 cup Coconut Milk or any dairy-free alternative
1 teaspoon Hot Sauce optional

For the Coating

1 cup Sweetened Flaked Coconut do not use unsweetened
1 cup Panko Breadcrumbs or crushed regular breadcrumbs

For Frying

2 cups Peanut or Vegetable Oil or coconut oil

Equipment

Deep Skillet
shallow bowls
Ziploc Bag
Slotted spoon

Method

Cooking Steps

Prep the shrimp by placing them in a Ziploc bag with flour, seasoning, salt, and pepper. Seal and shake to coat.
Create the egg wash by whisking together eggs and coconut milk in a shallow bowl.
Prepare the coconut panko mixture by mixing sweetened coconut and panko in another shallow bowl.
Coat the shrimp by dipping them in the egg wash, then dredging in the coconut-panko mixture. Freeze for 20 minutes.
Fry the shrimp in heated oil until golden brown, about 2 minutes each side. Drain on paper towels.
Serve immediately with your favorite dipping sauce.

Nutrition

Serving: 1shrimpCalories: 250kcalCarbohydrates: 27gProtein: 12gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 600mgPotassium: 200mgFiber: 2gSugar: 4gVitamin A: 100IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

For best results, ensure the oil is at 350°F before frying and avoid overcrowding the pan.

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