Description
Make restaurant-quality crispy coconut shrimp at home using your air fryer, oven, or deep fryer. Serve with a simple homemade sweet chili mango dipping sauce.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 cup Panko breadcrumbs
- 1 cup sweetened flaked coconut
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying (if not baking or air frying)
- For the Sauce: 1/2 cup sweet chili sauce
- For the Sauce: 1/4 cup mango preserves or jam
- For the Sauce: 1 tablespoon lime juice
Instructions
- Prepare the shrimp: Pat the shrimp completely dry with paper towels. This step helps the coating stick.
- Set up a standard breading station: Place flour on one plate, beaten eggs on a second plate, and mix the Panko breadcrumbs and flaked coconut together on a third plate. Season the flour lightly with a pinch of salt and pepper.
- Dredge the shrimp: Dip each shrimp first into the flour, shaking off excess. Next, dip it into the egg mixture, letting excess drip off. Finally, press the shrimp firmly into the coconut-Panko mixture to coat thoroughly. Place coated shrimp on a wire rack.
- Prepare the sauce: In a small bowl, whisk together the sweet chili sauce, mango preserves, and lime juice until smooth. Set aside.
- Cook the shrimp (Choose one method):
- Frying: Heat 2 inches of oil in a deep pot to 350°F (175°C). Fry shrimp in batches for 2-3 minutes until golden brown and cooked through. Drain on paper towels.
- Baking: Preheat oven to 400°F (200°C). Lightly spray a baking sheet with cooking spray. Arrange shrimp in a single layer and bake for 12-15 minutes, flipping halfway, until golden.
- Air Frying: Preheat air fryer to 380°F (195°C). Lightly spray the coated shrimp with cooking spray. Air fry in a single layer for 8-10 minutes, shaking the basket halfway through, until crispy.
- Serve the hot coconut shrimp immediately with the sweet chili mango dipping sauce.
Notes
- For extra crispiness when baking or air frying, lightly spray the coated shrimp with cooking oil before cooking.
- If you prefer a less sweet sauce, reduce the mango preserves by half and add a dash of sriracha for heat.
- Use large or jumbo shrimp for the best presentation.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Appetizer
- Method: Frying, Baking, or Air Frying
- Cuisine: Fusion
Nutrition
- Serving Size: 4 pieces
- Calories: 320
- Sugar: 18
- Sodium: 450
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 18
- Cholesterol: 130