An easy recipe for crispy Coconut Shrimp. Battered in panko and lots of shredded coconut, these shrimp are deep-fried until crispy and golden brown.
Print

Coconut Shrimp

An easy recipe for crispy Coconut Shrimp. Battered in panko and lots of shredded coconut, these shrimp are deep-fried until crispy and golden brown.
Course Appetizer
Cuisine American
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 6 servings
Calories 190kcal
Author Meggan Hill

Ingredients

For the Coconut Shrimp:

  • 1/3 cup all-purpose flour
  • 1/2 teaspoon Salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 eggs beaten
  • 3/4 cup Panko bread crumbs
  • 1 cup sweetened shredded coconut
  • 1 pound Marina del Rey Jumbo raw shrimp peeled and deveined

For the Apricot Sauce:

  • 1/2 cup apricot preserves
  • 1/8 teaspoon crushed red chili flakes
  • 1/4 teaspoon freshly ground black pepper
  • juice from 1/2 lime

Instructions

For the Coconut Shrimp

  • If using frozen shrimp, thaw according to package directions. Start with 3 medium bowls. Combine flour, salt, and pepper in one bowl. Beat the eggs in the second bowl. Combine Panko and coconut in the third bowl.
  • Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixing, pressing gently to adhere. You want a lot of coconut on each shrimp. Set the coasted shrimp aside on a plate as you coat the remaining shrimp.
  • Add enough oil to cover the bottom of a large skillet on medium heat. Fry the coconut shrimp in batches - do not overcrowd them in the pan. I fried about 6-7 at a time. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown. I like mine a little darker, so I fried each side for about 3 minutes.
  • Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest. Serve with the Apricot dipping sauce. 

For the Chili Apricot Sauce:

  • In a small bowl, combine the apricot preserves, crushed red chili flakes, pepper, and lime. Season to taste.

Notes

Leftover coconut shrimp keeps well in the refrigerator for up to 3 days.
Fried coconut shrimp freezes well, up to 2 months. Reheat for 10 minutes in a 350 degree oven  - or until thawed and warm, and reaches a minimum internal temperature of 145 degrees. 

Nutrition

Calories: 190kcal