Island Coconut Shrimp

Transport your taste buds to a tropical paradise with this irresistible Island Coconut Shrimp recipe. Featuring plump, juicy shrimp coated in a crispy blend of panko breadcrumbs and sweetened shredded coconut, this dish delivers a perfect balance of savory and sweet flavors in every bite. Lightly seasoned with garlic, black pepper, and a hint of salt, the shrimp are fried to a golden, crunchy perfection and served alongside tangy sweet chili dipping sauce for an extra burst of flavor. Ready in just 30 minutes, this easy-to-make appetizer or main course is perfect for a family dinner, a party platter, or any occasion that calls for a crowd-pleasing seafood dish. Garnish with a squeeze of fresh lime for a zesty finishing touch, and let this tropical-inspired creation whisk you away to sunny shores! Keywords: coconut shrimp recipe, crispy fried shrimp, tropical appetizer, sweet chili dipping sauce.

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 pound large raw shrimp (peeled, deveined, tails on)
• 0.5 cup all-purpose flour
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon garlic powder
• 2 large eggs
• 0.75 cup panko breadcrumbs
• 1 cup sweetened shredded coconut
• 3 cups vegetable oil (for frying)
• 0.5 cup sweet chili sauce (for dipping)
• 1 lime optional lime wedges (for serving)

Directions

Step 1

Rinse the shrimp under cold water and pat them dry with paper towels. Set aside.

Step 2

In a shallow bowl, mix the flour, salt, black pepper, and garlic powder.

Step 3

In a second shallow bowl, beat the eggs until smooth.

Step 4

In a third shallow bowl, combine the panko breadcrumbs and shredded coconut.

Step 5

Hold each shrimp by the tail and dredge it in the flour mixture, shaking off any excess.

Step 6

Dip the floured shrimp into the beaten eggs, ensuring it's fully coated.

Step 7

Press the shrimp into the panko-coconut mixture, coating both sides evenly. Place the coated shrimp on a large plate or tray.

Step 8

Repeat the coating process for all the shrimp.

Step 9

In a large, deep skillet or heavy-bottomed pot, heat the vegetable oil over medium-high heat to 350°F (175°C). Use a thermometer to monitor the temperature.

Step 10

Carefully fry the shrimp in batches, making sure not to overcrowd the pan. Fry each batch for 2–3 minutes, or until golden brown and cooked through.

Step 11

Using a slotted spoon, transfer the fried shrimp to a paper towel-lined plate to drain excess oil.

Step 12

Serve the Island Coconut Shrimp immediately with sweet chili sauce for dipping and optional lime wedges for squeezing over the top.

Nutrition Facts

Serving size	1638.4 grams (1638.4g)

Amount per serving	% Daily Value*
Calories	7648

Total Fat 746.60g	957%
Saturated Fat 126.10g	631%
Polyunsaturated Fat NaNg
Cholesterol 1258mg	419%
Sodium 4603mg	200%
Total Carbohydrate 178.20g	65%
Dietary Fiber 10.70g	38%
Total Sugars 73.90g
Protein 136.30g	273%

Vitamin D 82IU	410%
Calcium 287mg	22%
Iron 10mg	57%
Potassium 1643mg	35%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 84.2%

Protein: 6.8%

Carbs: 8.9%