Here’s a restaurant-style Coconut Shrimp recipe 🦐🥥 — golden, crispy, and slightly sweet with a tropical crunch. Perfect as an appetizer or main dish!
🍴 Ingredients (4 servings)
-
1 lb large shrimp (peeled, deveined, tails on)
-
½ cup all-purpose flour
-
1 tsp salt
-
½ tsp black pepper
-
½ tsp paprika (optional)
-
2 large eggs
-
¾ cup panko breadcrumbs
-
1 cup shredded sweetened coconut
-
Oil, for frying
For the Dipping Sauce:
-
½ cup orange marmalade (or apricot jam)
-
2 tbsp Dijon mustard (or yellow mustard)
-
1 tbsp honey
-
1 tsp hot sauce (optional, for heat)
👩🍳 Instructions
1. Prep the Shrimp
-
Pat shrimp dry with paper towels.
-
Mix flour, salt, pepper, and paprika in a shallow bowl.
-
Beat eggs in a second bowl.
-
Combine panko and coconut in a third bowl.
2. Bread the Shrimp
-
Dredge each shrimp in flour → dip in egg → coat with coconut-panko mix.
-
Press gently to help coating stick.
3. Fry the Shrimp
-
Heat 2 inches of oil in a skillet to 350°F (175°C).
-
Fry shrimp in batches for 2–3 minutes per side, until golden brown and crispy.
-
Drain on paper towels.
4. Make the Sauce
-
Stir together marmalade, mustard, honey, and hot sauce until smooth.
5. Serve
-
Serve crispy coconut shrimp hot with dipping sauce on the side.