Coconut Shrimp Crunchy Savory Sweet (Printer-Friendly)
Juicy shrimp in a coconut crust, fried to a golden finish and perfect for dipping in tangy-sweet sauces.
# What You’ll Need to Cook:
→ For the Coconut Shrimp
01 -
500 g large raw shrimp, peeled and deveined, tails on
02 -
2 large eggs
03 -
60 ml whole milk
04 -
100 g all-purpose flour
05 -
1/2 teaspoon fine sea salt
06 -
1/2 teaspoon freshly ground black pepper
07 -
120 g panko breadcrumbs
08 -
100 g sweetened shredded coconut
09 -
1 litre vegetable oil, for frying
→ For the Dipping Sauce
10 -
120 ml sweet chili sauce
11 -
2 tablespoons orange marmalade
# Steps to Prepare:
01 -
Arrange three shallow bowls: one with flour mixed with salt and pepper, one with beaten eggs and milk, and the third with panko breadcrumbs combined with shredded coconut.
02 -
Pat shrimp dry with paper towels. Dredge each shrimp in the seasoned flour, shaking off excess. Dip in the egg mixture to coat completely, then press into the panko-coconut mixture, ensuring an even layer.
03 -
In a deep heavy-bottomed pan, heat vegetable oil to 180°C. Use a thermometer to ensure consistent frying temperature.
04 -
Working in batches, fry breaded shrimp for about 2-3 minutes or until golden brown and cooked through. Do not overcrowd the pan.
05 -
Transfer fried shrimp to a paper towel-lined tray to drain. Repeat with remaining shrimp, allowing oil to return to temperature between batches.
06 -
In a small bowl, whisk together sweet chili sauce and orange marmalade until smooth.
07 -
Arrange coconut shrimp on a platter and serve immediately with the dipping sauce alongside.
# Extra Cooking Tips:
01 -
For optimal crunch, use panko breadcrumbs rather than regular breadcrumbs.
02 -
Ensure shrimp are completely dry before dredging for the best coating adhesion.
03 -
If unavailable, orange marmalade may be replaced with additional sweet chili sauce.