Description
A delicious recipe for Coconut Shrimp served with a spicy Bang Bang Sauce.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup sweetened shredded coconut
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
- 1/2 cup mayonnaise (for Bang Bang Sauce)
- 1/4 cup sweet chili sauce (for Bang Bang Sauce)
- 1 tablespoon sriracha (adjust to taste, for Bang Bang Sauce)
- 1 teaspoon lime juice (for Bang Bang Sauce)
Instructions
- In a shallow bowl, combine the flour, garlic powder, paprika, salt, and black pepper. In another bowl, beat the eggs. In a third bowl, mix the shredded coconut and panko breadcrumbs together.
- Dip each shrimp first into the flour mixture, shaking off any excess, then into the beaten eggs, and finally into the coconut-panko mixture, pressing gently to adhere.
- Heat about 1 inch of vegetable oil in a large skillet over medium heat until hot (about 350°F).
- Fry the shrimp in batches, being careful not to overcrowd the pan, for about 2-3 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
- For the Bang Bang Sauce, whisk together the mayonnaise, sweet chili sauce, sriracha, and lime juice in a small bowl until smooth.
- Serve the coconut shrimp warm with the Bang Bang Sauce on the side for dipping.
Notes
- For a healthier version, bake the shrimp at 400°F for 15-20 minutes, flipping halfway through, until golden and crispy.
- Try adding a pinch of cayenne pepper to the coconut mixture for an extra kick of heat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 200mg
Keywords: Coconut Shrimp with Bang Bang Sauce