Description
Crispy and flavorful Easy Coconut Shrimp coated in a crunchy coconut-Panko breading and fried to golden perfection. Served with a sweet and spicy Thai chili and fruit jam dipping sauce, this dish is perfect as an appetizer or a delightful main course.
Ingredients
Breading Mixture
- 1/3 cup all-purpose flour or whole wheat flour (spooned & leveled)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3/4 cup Panko bread crumbs
- 1 cup sweetened shredded coconut
Other Ingredients
- 2 large eggs, beaten
- 1 pound raw large shrimp, peeled and deveined with tails attached
- 3-4 Tablespoons vegetable oil or coconut oil (or olive oil)
Dipping Sauce
- 3 Tablespoons Thai chili sauce
- 6 Tablespoons orange, peach, or apricot jam or preserves
Optional Topping
- 1 Tablespoon finely chopped cilantro
Instructions
- Prepare Breading Stations: Set up three medium bowls: in the first, combine flour, salt, and black pepper; in the second, beat the eggs; and in the third, mix the Panko bread crumbs and sweetened shredded coconut. This arrangement ensures an easy and efficient breading process.
- Bread the Shrimp: Dip each shrimp first into the flour mixture, coating evenly, then into the beaten eggs, and finally dredge in the coconut-Panko mixture, pressing gently so the coating adheres well. Make sure each shrimp is generously coated with coconut for maximum crunch. Place the coated shrimp on a plate and repeat for the rest.
- Fry the Shrimp: Heat enough oil in a large skillet over medium heat to cover the bottom. Fry the shrimp in batches—about 7 to 8 at a time—without overcrowding the pan. Cook each side for 2 to 3 minutes until golden brown and crispy. Adjust the frying time to achieve the desired level of browning.
- Drain and Garnish: Transfer the cooked shrimp to a paper towel-lined plate to absorb excess oil. Sprinkle the optional finely chopped cilantro on top for a fresh burst of flavor while preparing the remaining shrimp.
- Prepare and Serve Dipping Sauce: Mix together the Thai chili sauce and the chosen fruit jam or preserves until well combined. Serve the coconut shrimp hot with this sweet and spicy dipping sauce for a perfect balance of flavors.
- Storage: Once cooled, store any leftover shrimp in an airtight container in the refrigerator for up to 3 days to maintain freshness.
Notes
- For best results, ensure shrimp are well dried before breading to help the coating stick better.
- You can substitute the shredded coconut with unsweetened if you prefer less sweetness, but the sweetened version complements the sauce well.
- Use medium heat for frying to avoid burning the coconut before the shrimp cooks through.
- Vegetable oil, coconut oil, or olive oil can be used; coconut oil adds extra coconut flavor.
- Serve immediately for the crispiest texture, as the coating can become soggy over time.
- Optional cilantro adds a fresh herbal note but can be omitted if preferred.
