Easy Coconut Shrimp
Golden, crunchy coconut shrimp that's perfect for any occasion. Quick, simple, and delicious with a tropical dipping sauce.
Equipment
- skillet
- shallow bowls
Ingredients
For the Shrimp
- 1/3 cup all-purpose flour or whole wheat flour (spooned & leveled)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 large eggs beaten
- 3/4 cup Panko bread crumbs
- 1 cup sweetened shredded coconut
- 1 pound raw large shrimp peeled and deveined with tails attached
- 3–4 Tablespoons vegetable oil or coconut oil (or olive oil)
For the Dipping Sauce
- 3 Tablespoons Thai chili sauce
- 6 Tablespoons orange, peach, or apricot jam or preserves
Optional Topping
- 1 Tablespoon finely chopped cilantro
Instructions
Instructions
- Make the dipping sauce by combining Thai chili sauce and your choice of jam in a small bowl. Set it aside.
- Set up a breading station using three shallow bowls: one for flour, salt, and pepper; the second for beaten eggs; the third for Panko and coconut.
- Bread each shrimp by first coating in flour, then egg, and finally the coconut-Panko mixture. Ensure to coat well.
- Heat oil in a skillet over medium-high heat until a breadcrumb sizzles when added.
- Cook shrimp in batches for 2–3 minutes per side, until they are golden and cooked through.
- Drain shrimp on paper towels and garnish with cilantro if desired. Serve hot with the dipping sauce.