Coconut Shrimp

Name: Coconut Shrimp
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asia
Ingredients: 1/2 cup all-purpose flour; 1 teaspoon salt; 1/2 teaspoon pepper; 2 large eggs; 1/2 cup 2% milk; 1 cup sweetened shredded coconut; 1/2 cup panko bread crumbs; 1 pound uncooked shrimp (26-30 per pound), peeled and deveined; Oil for deep-fat frying; 1/4 cup sweet chili sauce; 1/4 cup apricot preserves

Total Time Prep: 25 min. Fry: 5 min./batch

Yield 4 servings

Test Kitchen Approved

Looking for a perfectly poppable party appetizer? These golden, crisp coconut shrimp are so good, you can't eat just one. Enjoy them with our sweet chili-apricot dipping sauce.

Ingredients

1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 large eggs
1/2 cup 2% milk
1 cup sweetened shredded coconut
1/2 cup panko bread crumbs
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
Oil for deep-fat frying
1/4 cup sweet chili sauce
1/4 cup apricot preserves

Directions

In a shallow bowl, mix flour, salt and pepper. In a separate shallow bowl, whisk eggs and milk. Combine coconut and bread crumbs in a third shallow bowl. Dip shrimp in flour to coat both sides; shake off excess. Dip in egg mixture, then in bread crumb mixture, patting to help adhere.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp in batches until golden brown, 3-4 minutes. Drain on paper towels.
In a small bowl, whisk chili sauce and preserves; serve with shrimp.

Nutrition Facts

about 7 shrimp + 2 tablespoons sauce: 463 calories, 23g fat (9g saturated fat), 168mg cholesterol, 732mg sodium, 43g carbohydrate (28g sugars, 2g fiber), 22g protein.

The sweet and spicy sauce perfectly complements the crispy coconut shrimp. You could a ton of these without even realizing it! —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Recipe Creator