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Crispy coconut shrimp served with a tangy dipping sauce

Crispy Coconut Shrimp

Delightfully crispy coconut shrimp that combines tender shrimp with a flaky, crunchy coating for a perfect tropical dish, great for gatherings or simple nights at home.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Tropical
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 pound large shrimp, peeled and deveined Large shrimp are usually the ideal choice, but you can use medium or jumbo shrimp.
For the Coating
  • 1 cup all-purpose flour Combine with salt, pepper, and optional cayenne for added heat.
  • 2 count eggs Beaten well for the egg wash.
  • 1 cup shredded coconut Sweetened or unsweetened based on preference.
  • 1 cup breadcrumbs Panko works best for extra crunch.
  • to taste salt and pepper
  • optional cayenne pepper For added heat.

Method
 

Preparation
  1. Pat the shrimp dry with a paper towel to help the coating adhere properly.
  2. Set up a dredging station: In one bowl, combine the flour with salt, pepper, and cayenne if using.
  3. In the second bowl, beat the eggs well.
  4. In the third bowl, mix the shredded coconut with the breadcrumbs.
  5. Take a shrimp, dip it into the flour mixture, shake off excess; then drag it through the egg wash; finally toss it into the coconut-breadcrumb mixture, pressing gently so the coating adheres.
  6. Repeat the process with remaining shrimp and lay them out on a baking sheet lined with parchment paper.
Cooking
  1. Heat oil in a large skillet over medium-high heat; test if ready by dropping a little coating in—it should sizzle.
  2. Fry the shrimp in batches until golden brown and crispy, about 2-3 minutes per side.
  3. Transfer cooked shrimp to a plate lined with paper towels to absorb excess oil.

Nutrition

Serving: 4gCalories: 300kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 5gSodium: 600mgFiber: 2gSugar: 3g

Notes

Serve with sweet chili dipping sauce or pair with a fresh salad or mango salsa. For a vegan version, use battered cauliflower or tofu and a plant-based egg replacement.

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