Fried Coconut Shrimp (Printable version)
Crispy coconut-crusted shrimp fried to golden perfection. A tropical twist on a classic appetizer with sweet chili lime dipping sauce.
# What you need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined, tails on
→ Breading
02 - 2/3 cup all-purpose flour
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
05 - 2 large eggs
06 - 1/2 cup milk
07 - 1 cup unsweetened shredded coconut
08 - 1/2 cup panko breadcrumbs
→ For Frying
09 - Vegetable oil for frying
→ Dipping Sauce
10 - 1/3 cup sweet chili sauce
11 - 1 tbsp lime juice
# How To:
01 - Pat shrimp dry with paper towels and set aside.
02 - In a shallow bowl, combine flour, salt, and pepper. In a second bowl, whisk together eggs and milk. In a third bowl, mix shredded coconut and panko breadcrumbs.
03 - Dredge each shrimp first in the flour mixture, shaking off excess, then dip into the egg mixture, and finally coat with the coconut-panko mixture, pressing gently to adhere.
04 - Heat 1 inch of vegetable oil in a deep skillet or frying pan to 350°F.
05 - Fry shrimp in batches without overcrowding the pan, 2-3 minutes per side, until golden brown and cooked through.
06 - Remove with a slotted spoon and drain on paper towels. Whisk together sweet chili sauce and lime juice for dipping. Serve hot.
# Expert Advice:
01 -
- The coconut creates an incredible crispy exterior that stays crunchy even after the shrimp cool down slightly
- This restaurant style appetizer costs a fraction of what you would pay and tastes even better hot from your own kitchen
02 -
- Moist shrimp will make the coating slide off during frying, so pat them thoroughly dry before starting
- Hot oil that is not hot enough makes soggy shrimp, while oil that is too hot burns the coconut before the shrimp cook through
03 -
- Press the coconut mixture firmly onto each shrimp with your fingers to prevent any bare spots
- Let fried shrimp rest on a wire rack instead of paper towels for maximum crunchiness