Crispy Coconut Shrimp

Crispy Coconut Shrimp has the most tender, plump shrimp with a crispy, sweet coating. This delicious combination is irresistibly crispy to make these shrimp an absolute favorite quick dinner or appetizer. Choose your preferred cooking method with frying, air fryer, and baking instructions included.
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PRINTABLE RECIPE: https://thestayathomechef.com/coconut-shrimp/



Ingredients

cup all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
teaspoon garlic powder
teaspoon ground ginger
teaspoon cayenne pepper
2 large eggs
1 cup panko
1 cup sweetened coconut flakes
1 pound large raw shrimp, deveined with tails on
Vegetable oil for frying

Sweet Chili Dipping Sauce
1 cup orange juice
cup brown sugar
2 tablespoons Asian chili garlic sauce
1 tablespoon cornstarch

Instructions

1 In a medium bowl, add flour, salt, pepper, garlic powder, ground ginger, and cayenne pepper. Stir to combine.

2 In a separate small bowl, beat eggs.

3 In another separate small bowl, add in the Panko and coconut flakes.

4 Take each individual shrimp and dip it in the flour mixture first, then the beaten eggs, then the panko and coconut mixture. Press the panko coating into the shrimp. Set shrimp aside once coated.

5 In a large skillet, add about 1 inch of oil for frying. Heat oil over medium heat until about 350 degrees Fahrenheit.

6 Working in batches to not crowd the pan, fry coated shrimp in the heated oil for 2 1/2 minutes per side. If using extra large shrimp, increase time to 3 minutes per side.

7 Once cooked, remove and set on a paper towel lined plate and finish the rest.

8 Serve with dipping sauce and enjoy!

Dipping Sauce:

1 In a saucepan over medium heat, add orange juice, brown sugar, chili sauce, and cornstarch. Stir constantly and bring to a boil. Let simmer until sauce thickens.


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