Description
This Crispy Coconut Shrimp recipe offers a perfect balance of crunchy coconut and panko coating, delivering a delightful texture paired with a sweet and tangy chili-lime dipping sauce. Ideal as an appetizer or a light main dish, these shrimp cook quickly in a skillet for a golden, crispy finish that’s irresistible.
Ingredients
Scale
Shrimp and Coating
- 1 pound Large Shrimp, peeled and deveined
- 1/2 cup All-Purpose Flour
- Salt and Pepper, to taste
- 2 large Eggs, beaten
- 1 cup Unsweetened Shredded Coconut
- 1/2 cup Panko Bread Crumbs
- Oil for frying (vegetable or canola)
Dipping Sauce
- 1/2 cup Sweet Chili Sauce
- 2 tablespoons Lime Juice
Instructions
- Prepare Shrimp: Thoroughly rinse the shrimp under cold water and pat them dry with paper towels to remove excess moisture for better coating adherence.
- Season Flour: In a shallow bowl, combine the all-purpose flour with a pinch of salt and pepper, which will add base seasoning to the shrimp coating.
- Beat Eggs: In a separate bowl, beat the eggs until smooth; this helps bind the coating onto the shrimp.
- Mix Coconut and Panko: In a third bowl, blend the unsweetened shredded coconut with panko bread crumbs to create a crunchy and flavorful coating mixture.
- Heat Oil: Warm oil in a large skillet over medium-high heat until it reaches an optimal frying temperature, suitable for crisping the shrimp.
- Flour Dredge: Dredge each shrimp in the seasoned flour, shaking off any excess to avoid clumping when frying.
- Egg Dip: Dip the floured shrimp into the beaten eggs, allowing excess liquid to drip off for an even coating.
- Coat with Coconut Mixture: Coat the shrimp with the coconut and panko bread crumb mixture, pressing gently to ensure the coating sticks well.
- Fry Shrimp: Carefully place the coated shrimp into the hot oil in batches, avoiding overcrowding to maintain oil temperature and crisping.
- Cooking Time: Fry each shrimp for approximately 2-3 minutes per side, turning once, until they are golden brown and crispy.
- Drain Shrimp: Remove the shrimp from the oil and place them on a plate lined with paper towels to absorb excess oil.
- Prepare Dipping Sauce: In a small bowl, combine the sweet chili sauce with lime juice to create a fresh and tangy dipping accompaniment.
- Serve: Serve the crispy coconut shrimp immediately while hot and crispy alongside the prepared dipping sauce for best flavor and texture.
Notes
- Use shrimp of uniform size to ensure even cooking.
- Be careful not to overcrowd the skillet to keep the oil temperature consistent and shrimp crispy.
- You can substitute sweet chili sauce with a homemade mixture of honey, chili flakes, and lime juice for a personalized touch.
- If desired, keep fried shrimp warm in a low oven while frying batches.
- For a gluten-free option, substitute panko bread crumbs with gluten-free breadcrumbs.
