Easy Coconut Shrimp
Crispy, golden shrimp coated in coconut and panko, pan-fried in minutes and served with a sweet-spicy dipping sauce. A fast, crowd-pleasing appetizer.
Equipment
- - 3 mixing bowls
- - Large skillet
- - Tongs or slotted spoon
- Paper towels
Ingredients
- **Shrimp**
- - ⅓ cup all-purpose flour
- - ½ tsp salt
- - ½ tsp black pepper
- - 2 eggs beaten
- - ¾ cup panko breadcrumbs
- - 1 cup sweetened shredded coconut
- - 1 lb large raw shrimp tails on
- - 3–4 tbsp vegetable or coconut oil
- - Optional: chopped cilantro
- **Dipping Sauce**
- - 3 tbsp Thai sweet chili sauce
- - 6 tbsp orange or peach preserves
Instructions
- Mix flour, salt, pepper in one bowl; eggs in another; coconut + panko in a third.
- Dredge shrimp in flour, dip in egg, then press into coconut mixture.
- Heat oil in skillet over medium heat.
- Fry shrimp 2–3 minutes per side in batches until golden.
- Drain on paper towels, garnish with cilantro.
- Stir together sauce ingredients and serve with shrimp.
Notes
- Sweetened coconut gives best flavor and crunch
- Air fryer or oven works for lighter option
- Use raw shrimp for best results
- Air fryer or oven works for lighter option
- Use raw shrimp for best results