Coconut Shrimp
Crispy golden Coconut Shrimp coated with shredded coconut and crunchy breadcrumbs, served with a sweet and tangy dipping sauce. A delicious seafood dish that's perfect as an appetizer or light meal.
Ingredients
For The Shrimp
- 500 g large shrimp peeled and deveined
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup all-purpose flour
- 2 large eggs
- 1 cup shredded unsweetened coconut
- ½ cup panko breadcrumbs
- ½ tsp paprika
- ½ tsp garlic powder
- Vegetable oil for frying
For The Dipping Sauce
- ½ cup mayonnaise
- 2 tbsp sweet chili sauce
- 1 tbsp fresh lime juice
- 1 tsp honey
- ¼ tsp garlic powder
Instructions
- Pat the shrimp dry with paper towels and season with salt and black pepper.
- Set up three shallow bowls: one with flour, one with beaten eggs, and one with shredded coconut, panko breadcrumbs, paprika, and garlic powder mixed together.
- Dip each shrimp into the flour and shake off any excess.
- Dip the floured shrimp into the beaten egg.
- Press each shrimp gently into the coconut and breadcrumb mixture until evenly coated.
- Heat vegetable oil in a large skillet over medium heat.
- Carefully add the coated shrimp in small batches and fry for about 2–3 minutes per side, until golden brown and the shrimp are fully cooked.
- Transfer the shrimp to a wire rack or paper towels to remove excess oil.
- For the dipping sauce, mix mayonnaise, sweet chili sauce, lime juice, honey, and garlic powder in a small bowl until smooth.
- Taste the sauce and adjust the sweetness or lime juice if needed.
- Serve the Coconut Shrimp hot with the dipping sauce and lime wedges.