Crispy Coconut Shrimp Recipe For Your Next Get Together – Or Any Night Of The Week
Our quick dipping sauce takes these treats over the top
On Saturday nights I often invite a few friends to my place to kick back and relax over drinks. So, I’m always looking for delicious snacks that are fast and easy to make. That’s why I love this Crispy Coconut Shrimp recipe. It makes the perfect party appetizer. And with only a handful of ingredients, it’s quick to prep. You can even pair it with cooked rice and your favorite veggie for a quick weeknight meal.
If you can’t find fresh shrimp, frozen work just as well. Just be sure to get the ones with the tail still attached. It makes it convenient handle for dipping. We combine breadcrumbs with shredded coconut for an irresistible crunchy coating. The shrimp turn out so plump and delicious. For a dipping sauce, simply warm a little orange marmalade in the microwave. The tart citrusy flavor pairs perfectly with the crispy-sweet coating. Give ’em a try. Then let us know – What’s your favorite finger-food?
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 2 cups shredded sweetened coconut
- 2 cups plain dry breadcrumbs
- 4 eggs, beaten
- 2 cups all-purpose flour
- 1 lb. peeled, deveined large shrimp
- 1/2 cup oil
- 1/2 cup orange marmalade
Instructions
PrintLine large baking sheet with parchment paper. In bowl, combine coconut, breadcrumbs and 1/2 tsp. salt. Add eggs and flour to 2 separate bowls. Coat shrimp in flour; dip in eggs, then coconut mixture, shaking off excess. Transfer to baking sheet.
In skillet, heat oil over medium-low. In batches, cook shrimp, flipping once, until golden, 2–3 min. per side. Drain on paper towels. In microwave-safe bowl, microwave marmalade in 15-sec. intervals, stirring, until melted. Serve shrimp with marmalade.
Nutrition
- Calories: 416 kcal
- Fat: 15 gram
- Saturated Fat: 7 gram
- Protein: 16 gram
- Carbohydrate: 55 gram
- Fiber: 3 gram
- Cholesterol: 147 mg
- Sugar: 19 gram
- Sodium: 687 mg
Conversation
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