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Crispy Coconut Shrimp Sweet: 1 Heavenly Recipe

Crispy Coconut Shrimp Sweet
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Crispy coconut shrimp with a sweet chili lime dip. This recipe features juicy shrimp coated in a golden crust of coconut and panko breadcrumbs, served with a tangy and slightly spicy dip. It’s an easy and impressive appetizer or main course.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup shredded coconut (sweetened or unsweetened)
  • 1 cup panko breadcrumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt, to taste
  • Pepper, to taste
  • Vegetable oil, for frying
  • For the Sweet Chili Lime Dip:
  • 1/2 cup sweet chili sauce
  • 1 tablespoon lime juice
  • 1 teaspoon lime zest
  • 1/2 teaspoon sriracha sauce (optional)

Instructions

  1. Rinse the shrimp under cold water and pat them dry with paper towels.
  2. In three separate shallow dishes, place the flour, beaten eggs, and a mixture of shredded coconut and panko breadcrumbs.
  3. Add garlic powder, paprika, salt, and pepper to the flour and mix well.
  4. Dredge each shrimp in the seasoned flour, shaking off excess.
  5. Dip into the beaten eggs, allowing excess to drip off.
  6. Coat with the coconut and panko mixture, pressing gently to adhere. Place on a plate and repeat with remaining shrimp.
  7. In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat until hot (about 350°F or 175°C).
  8. Carefully add shrimp to the hot oil in batches, making sure not to overcrowd the pan.
  9. Fry for 2-3 minutes per side or until golden brown and crispy.
  10. Remove and drain on paper towels.
  11. In a small bowl, whisk together sweet chili sauce, lime juice, lime zest, and sriracha sauce (if using) until well combined.
  12. Transfer the crispy coconut shrimp to a serving platter and serve hot with the sweet chili lime dip.

Notes

  • For a twist, try adding some lime zest to the breading for extra flavor.
  • You can bake these shrimp instead of frying for a healthier option. Preheat your oven to 400°F (200°C) and place the breaded shrimp on a baking sheet lined with parchment paper. Bake for about 15-20 minutes or until golden brown, turning halfway through.
  • Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place them in an oven at 350°F (175°C) for about 10-15 minutes to regain their crispiness.
  • Crispy coconut shrimp pairs well with a variety of sides. You can serve it over rice, with a fresh salad, or with additional dipping sauces such as sweet and sour sauce or a spicy mayo.
  • To make this recipe gluten-free, substitute the all-purpose flour and panko breadcrumbs with gluten-free alternatives.
  • You can use frozen shrimp for this recipe. Just be sure to thaw them completely and pat them dry before breading to ensure a crispy texture when frying.

Nutrition

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