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A hand holds a Crispy Coconut Shrimp just dipped in chili sauce
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Crispy Coconut Shrimp Recipe

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Appetizer, Dinner, Main Course
Cuisine: American, Seafood, Thai
Servings: 4 servings
Calories: 427kcal

Ingredients

  • 1 lb. jumbo shrimp (peeled and deveined)
  • 1 cup unsweetened coconut flakes
  • 1 cup whole wheat Panko bread crumbs (or homemade bread crumbs)
  • 2 large eggs
  • ½ cup whole wheat pastry flour (oat flour works too)
  • 2 tsp. ground black pepper
  • 2 tsp. salt
  • 1 tsp. paprika
  • 2 cups oil
  • ½ cup Thai sweet chili sauce (see link above for recipe)
  • green onions (sliced - optional for garnish - parsley works too)

Instructions

  • Season the shrimp with 1 tsp salt, 1 tsp pepper, and paprika.
    Seasoned shrimp in a white bowl.
  • Add flour to a shallow bowl and season with the remaining salt and pepper.
    Flour with salt and pepper in a white bowl.
  • In a separate shallow bowl, combine the panko bread crumbs and coconut flakes.
    Overhead focus. A white bowl of mixed coconut and bread crumbs.
  • Beat the eggs lightly in another shallow bowl.
    Overhead focus. A bowl of beaten egg. White background.
  • Working one shrimp at a time, coat the shrimp in the flour, shaking off the excess.
    A shrimp dipped in flour mix.
  • Dip into the beaten eggs.
    A shrimp dipped in egg wash.
  • Then press into the coconut mixture, ensuring it sticks. Place on a plate and repeat with the remaining shrimp.
    A shrimp dipped in bread crumbs and coconut.
  • Heat the oil in a large cast-iron or stainless-steel skillet over medium-high heat. Test if the oil is hot enough by dropping a small amount of the breading mixture into the oil. If it sizzles, the oil is ready.
    Once the oil is hot, carefully place the shrimp in the skillet, ensuring they are not overcrowded. Cook in batches if necessary.
    Coated shrimp placed in hot oil.
  • Fry the shrimp for 2–4 minutes on one side, then flip and cook for an additional 2–4 minutes, or until both sides are crispy and golden brown.
    Crispy Coconut Shrimp frying in oil in a skillet.
  • Transfer to a paper towel-lined plate to absorb excess oil.
    Overhead focus. Crispy Coconut Shrimp laying on a paper towel-lined plate.
  • Garnish with green onion or parsley, if desired. Serve with sweet chili sauce and enjoy!
    A hand holds a Crispy Coconut Shrimp just dipped in chili sauce

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 0.25the recipe | Calories: 427kcal | Carbohydrates: 39g | Protein: 9g | Fat: 31g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 1351mg | Potassium: 229mg | Fiber: 8g | Sugar: 3g | Vitamin A: 388IU | Vitamin C: 6mg | Calcium: 31mg | Iron: 4mg