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Coconut Shrimp

Coconut Shrimp

Need an appetizer idea? These coconut shrimp coated in Panko bread crumbs and shredded coconut are deep-fried until golden and crisp to perfection. They're a delicious medley of sweet and savory and seriously addictive.

⏱ Prep: 0 min ⏱ Cook: 400 min

Ingredients

  • 1 lb large shrimp
  • 0 salt and pepper to taste
  • 0.5 cup cornstarch
  • 2 egg whites
  • 1 sweetened shredded coconut
  • 0.5 cup panko bread crumbs
  • 0 canola oil

Instructions

  1. Shell shrimp, leaving tail intact. With a knife, make a small cut on the shrimp's back, and with the tip of the knife, pull out the intestinal tract. Make two or three incisions along the inside of the shrimp to straighten it out.

  2. Season the shrimp with salt and pepper to taste and let stand for about 10 minutes.

  3. In one shallow bowl, beat egg whites until frothy. In another shallow bowl, place cornstarch. In another shallow bowl, combine shredded coconut and Panko bread crumbs.

  4. Coat the shrimp in the cornstarch, dip in egg, and then dredge in shredded coconut-bread crumb mixture so it's fully coat, pressing down to adhere well.

  5. Get a pan on medium heat and warm up about 2 inches deep of oil. Add shrimp in a single and cook, turning as needed, for about 3 to 5 minutes or until it turns golden and crisp.

  6. Remove from heat and drain on paper towels. Serve while hot with sweet chili sauce.

  7. For a sweet-fruity dip, mix 3 tablespoons Thai sweet chili sauce (Mae Ploy) with 1 tablespoon of peach preserves or mango jam.

  8. For a sweet-creamy dip, stir about 1 tablespoon of mayonnaise and 3 tablespoons of sweet chili sauce.