Coconut Shrimp
These crispy Coconut Shrimp are golden, crunchy, and packed with tropical flavor. Perfect as a snack, appetizer, or a fun main dish for seafood lovers!
Ingredients
- 1 lb Raw Shrimp Peeled And Deveined
- ½ Cup Panko Breadcrumbs
- ½ Cup Shredded Coconut
- ¼ Cup All-purpose Flour For A Gluten-Free Version, Use Gluten-Free Flour
- 2 Eggs Large
- Salt To Taste
- Pepper To Taste
- Oil
Orange Marmalade Dip Ingredients:
- ½ Cup Orange Marmalade
- ¼ Cup Chili Sauce
Instructions
- Clean and devein the shrimp, then pat them dry with paper towels.
- Mix flour, salt, and pepper in a shallow bowl.
- Beat eggs in another shallow bowl.
- Combine shredded coconut and panko breadcrumbs in a third shallow bowl.
- Coat each shrimp in the flour, then dip in the egg wash.
- Coat with the coconut-breadcrumb mixture, pressing gently to stick.
- Heat 2 inches of oil in a pot to 350°F (175°C). Fry shrimp in batches for 2-3 minutes until golden and crispy, flipping halfway. Drain on paper towels.
For the Orange Marmalade Dip:
- Mix orange marmalade and chili sauce in a small bowl, adjusting for sweetness or spice as desired.
- Serve the hot coconut shrimp with the orange marmalade dip on the side. Enjoy!
Notes
Keep It Dry: Pat the shrimp dry to help the coating stick better.
Test the Oil: Drop a small piece of coating into the oil to ensure it sizzles before frying.
Don’t Overcrowd: Fry in batches to keep the shrimp crispy and prevent the oil temperature from dropping.
Use a Thermometer: Maintain a steady oil temperature of 350°F for perfectly golden shrimp.
Nutrition
Calories: 262kcalCarbohydrates: 46gProtein: 6gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 93mgSodium: 372mgPotassium: 193mgFiber: 2gSugar: 32gVitamin A: 277IUVitamin C: 5mgCalcium: 51mgIron: 1mg
Tried this recipe?Let us know how it was!