Ingredients
- 1 lb large shrimp, peeled and deveined (tails on if desired)
- ½ cup all-purpose flour
- 1 tsp garlic powder
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2 large eggs
- 1 tbsp water
- 1 cup sweetened shredded coconut
- 1 cup panko breadcrumbs
- Vegetable or canola oil, for frying
Sweet Chili Dipping Sauce
- ½ cup sweet chili sauce
- 1 tbsp orange marmalade (optional, for sweetness)
- 1 tsp lime juice
Instructions
Pat the shrimp dry with paper towels to help the coating stick evenly.
2. Mix the Seasoned FlourIn a shallow bowl, combine the flour, garlic powder, paprika, salt, and black pepper until well mixed.
3. Whisk the Egg WashIn a second shallow bowl, whisk together the eggs and water until smooth.
4. Combine the Coconut CoatingIn a third shallow bowl, stir together the shredded coconut and panko breadcrumbs.
5. Bread the ShrimpCoat each shrimp in the seasoned flour, dip it into the egg wash, then press it into the coconut-panko mixture until completely coated.
6. Heat the OilHeat 1 to 2 inches of vegetable or canola oil in a deep skillet or heavy-bottomed pot to 350°F.
7. Fry Until GoldenCarefully fry the shrimp in small batches for 2 to 3 minutes, turning once, until they are crispy and golden brown.
8. Drain the ShrimpTransfer the cooked shrimp to a paper towel-lined plate or wire rack to drain any excess oil.
9. Make the Dipping SauceWhisk together the sweet chili sauce, orange marmalade (if using), and lime juice until smooth.
10. Serve and EnjoyServe the crispy coconut shrimp immediately with the sweet chili dipping sauce while they’re hot and crunchy.