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Crispy Coconut Shrimp with Sweet Chili Dip
Prep: 20 minutes
Cook: 10 minutes
Servings: Serves 4-6 as an appetizer
A Tropical Crunch
Transport your taste buds to a beachside paradise with these incredible Coconut Shrimp. The sweetness of the coconut flakes creates a perfect crust that pairs beautifully with the succulent shrimp inside. They're surprisingly easy to make and are the perfect finger food for any occasion that calls for something a little special.
Materials
- 1 lb large shrimp, peeled and deveined, tails on
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 large eggs, beaten
- 1.5 cups sweetened shredded coconut
- 1/2 cup panko breadcrumbs
- Vegetable or canola oil for frying
- Sweet chili sauce for dipping
- Lime wedges and chopped cilantro for garnish
Preparation
- Set up a breading station with three shallow dishes. In the first dish, combine the flour, salt, and pepper. In the second dish, place the beaten eggs. In the third dish, combine the shredded coconut and panko breadcrumbs.
- Pat the shrimp dry with a paper towel. Hold each shrimp by the tail and dredge it in the flour mixture, shaking off any excess.
- Dip the floured shrimp into the beaten eggs, letting any excess drip off.
- Finally, press the shrimp firmly into the coconut-panko mixture, ensuring it's fully coated. Place the coated shrimp on a baking sheet or plate.
Cooking
- In a large, heavy-bottomed skillet or pot, heat about 2 inches of oil to 350°F (175°C).
- Working in batches to avoid overcrowding the pan, carefully fry the shrimp for 2-3 minutes, turning once, until they are golden brown and cooked through.
- Use a slotted spoon to transfer the cooked shrimp to a wire rack or a paper towel-lined plate to drain.
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