Shrimp
Coconut Shrimp
Crunchy shrimp coated in shredded coconut and panko, fried until golden and served with a marmalade dip.
- Prep
- 25 mins
- Cook
- 10 mins
- Total
- 35 mins
- Serves
- 4
- Level
- Medium
A three-step breading of flour, egg and coconut-panko gives these shrimp a crisp, lightly sweet crust. Keep the oil near 350°F (175°C) so the coating browns before the shrimp overcook. The easy marmalade-mustard dip balances the sweetness.
Ingredients
Serves 4
Directions
- Pat the shrimp very dry. Set up three shallow dishes: flour mixed with salt and pepper, beaten eggs, and the coconut mixed with the panko.
- Dredge each shrimp in flour and shake off the excess. Dip in egg, then press firmly into the coconut mixture. Place on a rack or plate.
- Pour 2 inches of oil into a heavy pot and heat to 350°F (175°C), checking with a thermometer. Line a baking sheet with paper towels.
- Fry 5 or 6 shrimp at a time for 2 to 3 minutes, turning once, until the coating is deep golden and the shrimp are pink and opaque. Drain on the paper towels and let the oil return to 350°F between batches.
- Stir the marmalade, mustard and lime juice together for the dip. Serve the shrimp hot.
Tips and make-ahead notes
- Coconut browns fast; if it darkens in under 2 minutes, lower the heat a little.
- To bake instead, spray the shrimp and bake on a rack at 425°F (220°C) for 12 to 14 minutes, flipping once.
- Reheat leftovers in a 400°F (200°C) oven for 6 minutes.
Nutrition per serving
- Calories
- 380
- Carbohydrates
- 38g
- Protein
- 22g
- Fat
- 16g
- Fiber
- 3g
- Sodium
- 560mg
Estimated. Values change with brands, portion sizes and substitutions.
