Coconut Shrimp

This restaurant-style Coconut Shrimp recipe is a cinch to make at home with freezer and pantry staples. My shatteringly crispy Coconut Shrimp appetizer is good on its own, and even better once dunked into the zippy Sriracha-chile sauce.

👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 30 min🔥 Cook: 10 min👤 Meggan Hill📖 culinaryhill

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●bowl
●whisk
●saucepan
●baking sheet

📝 Preparation Steps

To make the dipping sauce, in a small bowl, whisk together the mayonnaise, Sriracha, and Thai sweet chili sauce. Chill until serving time.

Sriracha1 tablespoonThai sweet chili sauce1 tablespoon

In a shallow dish, add flour and salt and pepper to taste (I like 1/2 teaspoon and 1/4 teaspoon pepper). In a second shallow dish, add eggs and beat lightly. In a third shallow dish, combine panko and coconut. Stir to combine.

Working with one shrimp at a time, dredge in flour and shake off excess. Dip in eggs and tap gently on side of dish to remove excess. Add to panko-coconut mixture and press gently until crumbs adhere. Transfer to a large plate and repeat with remaining shrimp (shrimp can be wrapped in plastic and refrigerated for up to ⏱️ 2 hours).

Line rimmed baking sheet or large plate with 3 layers of paper towels. In a large saucepan over medium-high heat, heat canola oil until shimmering. Add shrimp in batches and fry until deep golden brown and cooked through, about 2 to ⏱️ 3 minutes per side (the shrimp should reach 120 degrees on an internal thermometer).

Drain shrimp well on paper towels. Repeat with remaining shrimp and serve with sauce.

Nutrition Facts

calories

275 kcal

fat Content

8 g

serving Size

4 pieces

fiber Content

1 g

sugar Content

16 g

sodium Content

905 mg

protein Content

20 g

trans Fat Content

1 g

cholesterol Content

245 mg

carbohydrate Content

31 g

saturated Fat Content

5 g

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