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5 from 21 votes

Crispy Coconut Shrimp with Sweet Dipping Sauce

By Britney
Prep: 35 minutes
Cook: 20 minutes
Total: 55 minutes
Servings: 25 servings
fried Coconut Shrimp on a plate with a sweet dipping sauce in a bowl
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With a crispy golden-brown outside and juicy shrimp inside, this easy-to-make fried coconut shrimp recipe will be your new appetizer go-to!

Equipment

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Ingredients 

  • 2 lbs jumbo shrimp
  • 1 cup milk
  • 3 eggs
  • 1 cup all-purpose flour
  • 2 tsp red pepper flakes
  • 2 tsp onion powder
  • 1 tsp 1 tsp garlic powder
  • salt and pepper
  • 1 cup panko
  • 1 cup sweetened coconut flakes
  • vegetable oil
  • 3 tbsps honey

Sweet Dipping Sauce

  • 1/4 cup coconut cream
  • 1/2 cup crushed pineapples
  • 1 tsp red pepper flakes
  • 1/4 cup lemon juice 
  • 3 tbsps sweetened coconut flakes
  • 3 tbsps powdered sugar
  • 1 tsp lemon zest
  • Pinch of salt

Instructions 

  • Rinse shrimp and soak in milk for 10-15 minutes. While shrimp is soaking, begin heating oil. Fill a pot with 3 inches of vegetable oil and heat until about 340-360 degrees.
  • Gather three mixing bowls. In one bowl, add flour, red pepper flakes, onion powder, garlic powder, salt, and pepper. In the second bowl, add eggs and whisk with a fork. In the third bowl, combine panko and sweetened coconut flakes.
  • Take shrimp and add it to the flour mixture, ensuring that it is coated on both sides. Then submerge in the egg, then dredge in the panko/coconut flakes mixture. Add to a cooling rack and repeat the process. Freeze for 20 minutes.
  • Fry shrimp, 3-4 at a time, until golden brown, about 3-5 minutes. Remove from oil and place on a cooling rack or paper towel.
  • Add to a serving dish and drizzle honey on top. Gently toss to coat.
  • To make the sweet dipping sauce, combine all ingredients in a food processor and blend until smooth.

Notes

  • Do not allow oil to become too hot or else the coconut flakes will char.
  • If sensitive to spice, reduce the amount of red pepper flakes.
  • For the sweet dipping sauce, do not use coconut milk. It is important to use canned coconut cream as this is thicker and adds creaminess and texture to the sauce.

Nutrition

Calories: 115kcal, Carbohydrates: 13g, Protein: 7g, Fat: 4g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 67mg, Sodium: 253mg, Potassium: 117mg, Fiber: 1g, Sugar: 6g, Vitamin A: 183IU, Vitamin C: 2mg, Calcium: 43mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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