Easy Coconut Shrimp (Better Than Takeout!)

Name: Easy Coconut Shrimp (Better Than Takeout!)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Tropical
Ingredients: ⅓ cup (40g) all-purpose flour, spooned and leveled; ½ tsp salt; ½ tsp ground black pepper; 2 large eggs, beaten; ¾ cup (65g) Panko bread crumbs; 1 cup (85g) sweetened shredded coconut; 1 lb (450g) raw large shrimp, peeled and deveined, tails attached; 3–4 Tbsp vegetable, coconut, or olive oil, for frying; 1 Tbsp finely chopped fresh cilantro (optional, for garnish); For the Dipping Sauce; 3 Tbsp Thai sweet chili sauce; 6 Tbsp orange, peach, or apricot jam or preserves

fromtinykitchensbigflavors.com www.tinykitchensbigflavors.com/coconut-shrimp

The BEST Easy Coconut Shrimp! Golden, sweet, and perfectly crisp, these pan-fried shrimp are coated in coconut and Panko. Ready in 30 minutes with a 3-ingredient dipping sauce.

30 min

cook 10 min

Tropical

Ingredients

Instructions

Set up 3 shallow bowls: one with flour, salt, and pepper; one with beaten eggs; one with Panko and coconut mixed together.
Working one at a time, hold shrimp by the tail. Dip in flour mixture, shaking off excess. Dip in eggs, letting excess drip. Press into coconut-Panko mixture until well coated. Place on a plate.
Heat oil in a large skillet over medium heat until shimmering. Working in batches, fry shrimp 2–3 minutes per side until golden brown and cooked through.
Transfer to a paper towel-lined plate. Repeat with remaining shrimp.
For sauce, whisk together Thai chili sauce and jam. Garnish shrimp with cilantro if desired. Serve immediately with sauce.

Nutrition

Calories: 380 cal

Easy Coconut Shrimp (Better Than Takeout!)

Ingredients

Instructions

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