These golden, crispy coconut shrimp are a delightful combination of sweet and savory. The crunchy coconut coating adds a tropical twist to tender shrimp, making them an irresistible appetizer or main dish. Serve with a tangy dipping sauce for the perfect complement.
Ingredients:
1 lb large shrimp, peeled and deveined
1 cup sweetened shredded coconut
1/2 cup Panko breadcrumbs1/2 cup all-purpose flour
2 large eggs, beaten
1/2 tsp garlic powder
1/2 tsp paprika
1/4 tsp salt
1/4 tsp black pepper
Vegetable oil for frying
Sweet chili sauce or your favorite dipping sauce
Directions:
Prepare the shrimp: Pat the shrimp dry with a paper towel and season them with salt, pepper, garlic powder, and papri
Set up the coating station: In one bowl, add the flour. In another bowl, beat the eggs. In a third bowl, mix together the shredded coconut and Panko breadcrumbs.
Coat the shrimp: First, dredge each shrimp in the flour, shaking off any excess. Dip the shrimp into the beaten eggs, then roll them in the coconut-Panko mixture, pressing gently to ensure the coating sticks.
Fry the shrimp: Heat about 1/4 inch of vegetable oil in a large skillet over medium heat. Once the oil is hot, fry the shrimp in batches for about 2-3 minutes per side, or until golden brown and crispy. Remove the shrimp and drain them on a paper towel-lined plate.
Serve: Serve the crispy coconut shrimp hot with your favorite dipping sauce.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes | Servings: 4
