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· June 21, 2022

Crispy Coconut Shrimp

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Behold, the eternal crowd-pleaser, Crispy Coconut Shrimp. Battered shrimp topped with coconut panko mixture that’s fried until golden brown. Serve with a side of sweet chili sauce.

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Crispy easy coconut panko shrimp with sweet chili sauce

Welcome back to my Shrimp Series! For Day 5, we have none other than the well-loved appetizer, coconut shrimp.

Be it for dinner parties, backyard cookouts or even game nights, this dish makes for the perfect finger food. It definitely says something when you (read: me) have to stop yourself from sneaking in a bite or two, especially when they’re freshly fried off the pan!

What is coconut shrimp?

For those who are unfamiliar with this dish, here’s a quick breakdown. Succulent shrimp is dipped in batter, then coated with a coconut and panko (or breadcrumbs!) mixture, before frying until golden brown.

And yes, it’s just as easy to make as it sounds! I also love how simple it is to double up the recipe if you’re planning to prepare a huge batch for when you’re anticipating guests.

Crispy easy coconut panko shrimp with sweet chili sauce

Shredded Vs Grated Coconut

Typically, shredded coconut is used in the topping mixture. However, I always have some grated coconut stored in my freezer as I use it a lot when making Malay dishes and desserts. Which is why I prefer grated coconut.

I usually get the frozen grated ones from my local Asian grocer, but you can normally find the shredded ones at a normal supermarket.

Sweetened Vs Unsweetened

I prefer using the unsweetened coconut for a more savory dish. But you can also try sweetened shredded coconut if you’re a fan of sweet and salty food.

Ingredients

Batter

  • All purpose flour
  • Water
  • Garlic powder
  • Paprika
  • Salt
  • Pepper

Main Ingredients

  • Shrimp peeled and deveined, with the tail on
  • Shredded/grated coconut
  • Panko crumbs

Other Ingredients

  • Sweet chili sauce

Instructions

  1. Mix all the ingredients listed for the batter until well combined.
  2. Mix the panko crumbs and coconut until well combined.
  3. Hold the shrimp by the tail and dip it in the batter then coat with the panko coconut mixture. Repeat with all the shrimp.
  4. Heat up oil over medium heat, once hot enough fry the shrimp until golden brown (2-3 minutes) or until golden brown and crispy. Fry in batches.
  5. Let the fried shrimp rest on a baking rack for a few minutes to drain the oil. Optional step: season with a bit of salt while it’s hot. Serve with sweet chili sauce and enjoy!

Notes for Crispy Coconut Shrimp

  • Dipping sauce: Aside from sweet chili sauce, I also like eating coconut shrimp with spicy mayo as well.

More Seafood Recipes

  • Honey Walnut Shrimp
  • Easy Bang Bang Shrimp
  • Miso Garlic Butter Salmon
  • Spicy Salmon Mini Taco
  • Hawaiian Garlic Shrimp

Follow me on Instagram, TikTok, and Pinterest for more updates!

Crispy easy coconut panko shrimp with sweet chili sauce
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Crispy Coconut Shrimp

Behold, the eternal crowd-pleaser, Crispy Coconut Shrimp. Battered shrimp topped with coconut panko mixture that's fried until golden brown.
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Course: Appetizer, Main Course, Side Dish
Keyword: coconut shrimp, crispy chicken, easy recipe, fried food, fried recipe, fried seafood, seafood, seafood recipe, shrimp
Servings: 2

Ingredients

Batter

  • 3/4 cup all purpose flour
  • 3/4 cup + 2 tbsp water
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp pepper

Main Ingredients

  • 10 shrimp peeled and deveined, with the tail on
  • 1 cup shredded/grated coconut
  • 3/4 cup panko crumbs

Other Ingredients

  • sweet chili sauce

Instructions

  • Mix all the ingredients listed for the batter until well combined.
  • Mix the panko crumbs and coconut until well combined.
  • Hold the shrimp by the tail and dip it in the batter then coat with the panko coconut mixture. Repeat with all the shrimp.
  • Heat up oil over medium heat, once hot enough fry the shrimp until golden brown (2-3 minutes) or until golden brown and crispy. Fry in batches.
  • Let the fried shrimp rest on a baking rack for a few minutes to drain the oil. Optional step: season with a bit of salt while it's hot. Serve with sweet chili sauce and enjoy!

Notes

*Typically shredded coconut is used. I used grated coconut instead. Use whichever you prefer.
*I like eating this with spicy mayo as well.

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Chicken and Shrimp Dumplings
Shrimp Scampi Pasta (Without Wine)

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A 20-something year old dreamer sharing foods of her culture, experiences and cravings.

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