Crispy Coconut Shrimp with 2-Ingredient Dipping Sauce
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This Crispy Coconut Shrimp is golden, crunchy, and packed with sweet tropical flavor. Coated in coconut and panko, then fried until perfectly crisp, it pairs with a quick 2-ingredient dipping sauce that’s tangy, sweet, and irresistible. Ready in under 30 minutes, this recipe is perfect for appetizers, parties, or easy weeknight dinners.
Ingredients
Instructions
Pat shrimp dry and set aside.
Whisk eggs with salt and pepper in a shallow bowl.
Place cornstarch in a second bowl.
Combine shredded coconut and panko in a third bowl.
Dredge shrimp in cornstarch, dip in egg, then coat with coconut mixture.
Heat ½ inch oil in a skillet to 350°F (175°C).
Fry shrimp in batches for 2–3 minutes per side until golden and crispy.
Drain on paper towels.
Mix sweet chili sauce and apricot preserves for dipping sauce.
Serve shrimp hot with sauce on the side.
Nutrition
- Serving Size
- 1 serving
- Calories
- 420 calories
- Sugar Content
- 14g
- Sodium Content
- 620mg
- Saturated Fat Content
- 9g
- Unsaturated Fat Content
- 11g
- Trans Fat Content
- 0g
- Carbohydrate Content
- 32g
- Fiber Content
- 3g
- Protein Content
- 24g
- Cholesterol Content
- 185mg
