Coconut Shrimp
Nov 09, 2024 11:19 AM
Coconut Shrimp is simple to make and my version tastes so much better than anything from a restaurant!
Today we’re bringing a restaurant favorite home with this golden-delicious coconut shrimp recipe. With their lightly tropical, well-rounded flavor and a crisp golden shell of breading, they’re absolutely irresistible.
In the past, I’d struggled with perfectly crusting the shrimp, with bald patches of exposed shrimp and stringy bits of coconut that fell off too easily, so I resolved to perfect this recipe for an even, golden, crisp coating every time. I use a special trick to get the breading nice and even, and it’s a major game changer!
Serve these alongside some homemade potato chips or fries and a side of pineapple salsa, and you’ve got yourself a vacation-worthy meal right at home. For dipping, we like to use a simple sweet chili sauce sweetened with a bit of apricot preserves (not-so-homemade, but fast and tasty!). You could always dip directly into chili sauce or use one of your other your favorite dips, though.
Ingredients:
Coconut shrimp
- 1 ½ cups (130) sweetened shredded coconut
- ¾ cup (55 g) plain panko
- 2 large eggs
- ⅔ cup (85) all-purpose flour
- ¼ teaspoon table salt
- ¼ teaspoon garlic powder
- ⅛ teaspoon cayenne powder
- 2 lbs (907 g) extra large shrimp thawed, tails on but peels removed
- Kosher salt for sprinkling
- Vegetable oil for frying
Quick & easy dipping sauce
- ⅓ cup (113 g) sweet chili sauce
- 3 Tablespoons apricot preserves
Prep Time:
45 minutes
Cook Time:
15 minutes
Total Time:
60 minutes
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