Description
Crispy and flavorful coconut shrimp coated in a crunchy panko and shredded coconut mixture, fried to golden perfection. Served with a tangy sweet chili and lime mayo dipping sauce, this appetizer is perfect for parties or a delicious snack.
Ingredients
Coconut Shrimp
- ⅓ cup all-purpose flour
- ½ teaspoon fine sea salt
- ½ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon ground ginger
- 2 large eggs
- ¾ cup panko crumbs, plain
- 1 cup sweetened shredded coconut
- 1 pound large raw shrimp, peeled and deveined with tail on (thawed and patted dry if frozen)
- 5-6 tablespoons canola oil
Sauce
- ½ cup mayonnaise
- 1 ½ tablespoons Thai sweet chili sauce
- 1 ½ teaspoons lime juice
Instructions
- Prepare Coating Mixtures: Set up three shallow dishes. In the first dish, combine ⅓ cup flour, ½ teaspoon salt, ½ teaspoon black pepper, ¼ teaspoon garlic powder, and ¼ teaspoon ground ginger. In the second dish, whisk 2 large eggs. In the third dish, mix together ¾ cup panko crumbs and 1 cup shredded sweetened coconut.
- Coat the Shrimp: Dip each shrimp first into the flour mixture, then into the beaten eggs, and finally coat them thoroughly with the panko and coconut mixture, pressing gently to ensure the coating sticks well. Arrange coated shrimp on a plate and refrigerate while heating the oil.
- Fry the Shrimp: Heat 5-6 tablespoons canola oil in a large skillet over medium heat. Fry shrimp in batches for 1½ to 2 minutes on each side, until golden brown and crispy. Remove shrimp and drain on paper towels to remove excess oil.
- Prepare the Sauce: In a small bowl, whisk together ½ cup mayonnaise, 1 ½ tablespoons Thai sweet chili sauce, and 1 ½ teaspoons lime juice. Chill until ready to serve alongside the shrimp.
Notes
- If using frozen shrimp, ensure they are fully thawed and patted dry before coating to avoid soggy coating.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Fusion
