Description
Easy Coconut Shrimp Recipe
Ingredients
Scale
- 1/3 cup all-purpose flour
- ½ teaspoon salt
- 1/8 teaspoon black pepper (or to taste)
- 2 large eggs
- 2/3 cup Panko bread crumbs
- 1 cup sweetened coconut flakes
- 1 lb raw jumbo shrimp, tail-on (peeled & deveined)
- Oil (for cooking)
- 2 teaspoons cilantro (very finely chopped for garnish)
- 5 tablespoons Thai sweet chili sauce
- 3 tablespoons apricot jam
Instructions
- Grab 3 shallow bowls for the coating. In Bowl 1, stir together flour, salt, and pepper. In Bowl 2, beat together eggs. In Bowl 3, whisk together Panko breadcrumbs and coconut.
- Holding a shrimp by the tail, dip to coat in Bowl 1, Bowl 2, and Bowl 3, shaking off excess at each step. Place each coated shrimp on a large baking sheet.
- Set a large, deep-rimmed pan over medium heat, coating the bottom with about 1/3-inch oil, enough to submerge more than half of the battered shrimp.
- Once the oil reaches 350°F, lay shrimp in a single, spaced-out layer. Fry until golden on each side, about 1 -2 minutes per side. Using tongs, remove shrimp and place on a paper-towel lined pan.
- In a dip bowl, whisk together Thai sweet chili sauce and apricot jam. Sprinkle cilantro over shrimp and serve with dipping sauce.
- If you made this recipe, leave a comment and review.
Notes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 490 kcal
- Sugar: 14 g
- Sodium: 600 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 200 mg
Keywords: Coconut Shrimp, Easy Recipe, Appetizer