Description
A delicious and easy-to-make dish that combines the sweetness of coconut with savory shrimp, perfect as an appetizer or main dish.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined (tails on)
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 2 eggs, beaten
- 3/4 cup panko breadcrumbs
- 3/4 cup shredded coconut
- Sweet chili mayo (for serving)
Instructions
- Preheat your oven to 400°F (200°C) or prepare your frying oil.
- In a shallow dish, mix together the flour, salt, black pepper, and garlic powder.
- In another shallow dish, add the beaten eggs.
- In a third shallow dish, combine the panko breadcrumbs with the shredded coconut.
- Dredge each shrimp in the flour mixture, dip in the egg, then coat with the coconut-panko mixture.
- Place the shrimp on a baking sheet or in the frying pan.
- Bake for about 15-20 minutes or fry until golden brown and crispy.
- Serve with sweet chili mayo for dipping.
Notes
Ensure shrimp are completely dry before coating. For extra flavor, add a pinch of cayenne pepper to the flour mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking or Frying
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: coconut shrimp, appetizer, sweet chili mayo, tropical dish, seafood