Coconut Fried Shrimp
This easy Coconut Fried Shrimp recipe features juicy shrimp coated in crispy panko breadcrumbs and sweet shredded coconut, then fried until perfectly golden brown. Served with a homemade sweet chili apricot dipping sauce, it’s a restaurant-quality appetizer that’s ready in just 25 minutes and perfect for game day, parties, holidays, or an easy seafood dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 SERVINGS 1x
- Category: Appetizer, Dinner
- Method: Frying
- Cuisine: Seafood
Ingredients
Scale
Coconut Fried Shrimp
- 1 pound jumbo shrimp (16–20 count), peeled and deveined
- ¼ cup all-purpose flour
- 1 large egg
- 1 tablespoon water
- 1½ cups panko breadcrumbs
- 1 cup sweetened shredded coconut
- 1 teaspoon seafood seasoning
- Salt and black pepper, to taste
- 1–2 cups canola oil, for frying
Sweet Chili Apricot Dipping Sauce
- 1 cup apricot preserves
- ¼ cup sweet Thai chili sauce
- 1 tablespoon prepared horseradish
- 1–2 tablespoons Sriracha (to taste)
Instructions
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- Heat about 1 to 2 inches of canola oil in a large skillet over medium-high heat until it reaches 350°F.
- Prepare three shallow bowls. Add the flour to the first bowl. Whisk together the egg and water in the second bowl. Combine the panko breadcrumbs and shredded coconut in the third bowl.
- Season the shrimp with seafood seasoning, salt, and pepper.
- Dredge each shrimp in the flour, shaking off any excess.
- Dip the shrimp into the egg mixture.
- Coat each shrimp thoroughly in the coconut and panko mixture, gently pressing the coating onto the shrimp.
- Fry the shrimp in small batches of 4 to 5 pieces, cooking for about 2 minutes per side or until golden brown and cooked through.
- Transfer the cooked shrimp to a paper towel-lined plate to drain any excess oil.
- In a small bowl, stir together the apricot preserves, Thai chili sauce, horseradish, and Sriracha until smooth.
- Serve the crispy coconut shrimp immediately with the dipping sauce.
Notes
- Pat the shrimp dry before breading for the crispiest coating.
- Maintain the oil temperature around 350°F for even cooking.
- Do not overcrowd the pan or the shrimp will become greasy.
- Adjust the amount of Sriracha depending on how spicy you like the sauce.
- Delicious served over a fresh salad for a quick dinner or as a party appetizer.
Find it online: https://www.firsthomelovelife.com/coconut-fried-shrimp/