Description
Coconut Shrimp is the ultimate appetizer that brings a touch of island flair to your Super Bowl spread. With a golden, crispy coconut crust and juicy, tender shrimp inside, these bites disappear fast! They’re even better when dipped in a sweet and tangy sauce that elevates every bite. Make your party unforgettable with this easy, crowd-pleasing favorite.
Ingredients
For the Coconut Shrimp:
1 lb large shrimp, peeled and deveined (tails on)
1/2 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
2 large eggs, beaten
3/4 cup panko breadcrumbs
3/4 cup shredded sweetened coconut
Vegetable oil (for frying)
For the Dipping Sauce:
1/2 cup orange marmalade
2 tbsp sweet chili sauce
1 tsp soy sauce
Juice of 1/2 lime
Instructions
Prep the shrimp: Pat shrimp dry. Set up a breading station with three bowls: flour mixed with salt and pepper, beaten eggs, and a mix of panko and coconut.
Coat: Dredge shrimp in flour, dip in egg, then coat in the panko-coconut mixture. Press gently to adhere.
Fry: Heat 1–2 inches of oil in a skillet to 350°F (175°C). Fry shrimp in batches for 2–3 minutes per side until golden and crispy. Drain on paper towels.
Make the sauce: Stir together marmalade, chili sauce, soy sauce, and lime juice in a small bowl.
Serve: Plate the shrimp with the dipping sauce on the side and watch them vanish!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 410 / Serving
- Fat: 22g / Serving
- Carbohydrates: 30g / Serving
- Fiber: 3g / Serving
- Protein: 24g / Serving