Coconut Shrimp with Sweet Chili Dipping Sauce
Coconut Shrimp is popular at restaurants, but once you see how quick and easy it is to make at home, you'll make it yourself! You don't even have to deep fry them.
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
- 1 lb 21/25 shrimp peeled, deveined, tail still intact
- salt and pepper
- 1 cup flour
- 2 eggs whisked
- 1 cup shredded unsweetened coconut
- 1/2 cup panko bread crumbs
- 1/4 cup orange marmalade
- 1/4 cup apricot jam
- dash of sriracha or chili sauce to taste
- oil for frying
Start by seasoning all of your shrimp on both sides with salt and pepper.
Set up your breading station by having flour in your first bowl, eggs in the second bowl, and the coconut and panko in the third bowl (whisk to combine).
Set a platter or large sheet of wax paper onto your counter, and dip all the shrimp in the flour, then the eggs, then the panko coconut, and lay them out to sit until ready to fry. The most important thing to remember here is to let all the excess drip off. If you’ve ever had breading fall off, it means you didn’t shake off excess flour and/or egg.
In batches, deep fry the shrimp at 350 degrees F for 2 minutes, until golden brown and cooked through, then remove them to a paper towel.
If shallow frying the shrimp, add 1/2" of oil to the skillet, and fry over medium high heat for about 60-90 seconds on each side.
Stir together the orange marmalade, apricot jam, and chili sauce to taste, and serve as a dipping sauce for the shrimp. Enjoy!
Calories: 805kcal | Carbohydrates: 62g | Protein: 24g | Fat: 53g | Saturated Fat: 16g | Cholesterol: 223mg | Sodium: 713mg | Fiber: 5g | Sugar: 23g