Crispy Coconut Shrimp
Deliciously crispy coconut shrimp served with a sweet coconut cream dipping sauce, perfect for appetizers or a quick weeknight meal.
Ingredients
For the shrimp
- 1 pound large shrimp, peeled and deveined (tail-on or off, your choice)
- 1 cup shredded coconut (sweetened or unsweetened; unsweetened keeps things less sweet)
- 1/2 cup all-purpose flour Can be substituted with gluten-free flour mix.
- 1/2 cup breadcrumbs (panko gives extra crunch) Can be substituted with gluten-free panko.
- 2 large eggs, beaten
- 1 can (13.5 ounces) coconut cream Can be thinned with plain yogurt for a milder dip.
- 1 tablespoon honey Adjust quantity to taste.
- Salt to taste Salt
- Oil for frying Neutral oil with a high smoke point like canola, vegetable, or peanut
For serving
- Lime wedges Lime wedges To pair with the shrimp.
- Cabbage, mango salsa Tacos with cabbage, mango salsa Optional for taco serving style.
- Steamed jasmine rice or coconut rice Rice for serving Optional for main course.
Instructions
Preparation of Dipping Sauce
- Whisk the coconut cream with honey in a small bowl and taste; add a pinch of salt if needed. Set aside at room temperature.
Breading Station Setup
- Place the flour in the first shallow bowl, beaten eggs in the second, and combine shredded coconut and breadcrumbs in the third. Season each with a little salt.
Preparing the Shrimp
- Dry the shrimp with paper towels to ensure the coating sticks. Dredge each shrimp in flour, shaking off the excess, then dip into the beaten eggs, and finally press into the coconut-breadcrumb mix until well coated.
Cooking the Shrimp
- Heat oil in a deep skillet to medium-high (about 350–375°F / 175–190°C). There should be enough oil to come halfway up the sides of the shrimp.
- Fry shrimp in batches to avoid crowding. Cook for 2–3 minutes per side until the crust is golden brown and the shrimp are opaque.
- Remove cooked shrimp to a paper towel-lined tray to drain briefy and sprinkle with salt while hot.
Serving
- Serve shrimp warm with the coconut cream dipping sauce, lime wedges, and any additional side options.
Notes
Refrigerate leftovers in an airtight container for up to 2 days. Reheat in the oven or air fryer for best results to maintain crispness. Avoid microwaving.