Go Back
Imagine sinking your teeth into a golden, crispy bite of shrimp, perfectly coated in a crunchy coconut crust. This delightful dish, known as Crispy Coconut Paradise Shrimp Bites, transports you straight to a tropical paradise with every bite. Originating from various coastal cuisines, particularly those influenced by Caribbean and Southeast Asian flavors, this recipe embodies the essence of beachside dining. It's not just a dish; it's an experience that evokes memories of sun-soaked shores and casual gatherings with friends and family.

Crunchy Coconut Shrimp Bites

Savor the taste of the tropics with Crispy Coconut Paradise Shrimp Bites! This delightful dish features succulent shrimp coated in a crunchy coconut crust, making it perfect for any occasion—from appetizers at gatherings to a light main course. Easy to prepare and loaded with flavor, these shrimp bites can be customized with fresh herbs, spices, and dipping sauces to elevate your dining experience. Enjoy the tropical vibes and rich flavors with each delicious bite!
Print Recipe Pin Recipe

Ingredients
  

1 pound large shrimp, peeled and deveined

1/2 cup all-purpose flour

1 tsp garlic powder

1 tsp paprika

1/2 tsp salt

1/4 tsp black pepper

2 large eggs, beaten

1 cup shredded unsweetened coconut

1 cup panko breadcrumbs

1/2 cup sweet chili sauce (for dipping)

Fresh lime wedges (for serving)

Fresh cilantro, chopped (for garnish, optional)

Instructions
 

Prepare the Shrimp: Rinse the shrimp under cold water and pat them dry with paper towels. Make sure they are free of excess moisture to allow for better coating.

    Set Up Dredging Station: In one shallow bowl, combine the flour, garlic powder, paprika, salt, and black pepper. In a second shallow bowl, place the beaten eggs. In a third shallow bowl, mix the shredded coconut and panko breadcrumbs together until well combined.

      Coat the Shrimp: Take each shrimp, first dip it into the flour mixture, ensuring it's well coated. Shake off any excess flour. Next, dip it into the beaten eggs, allowing the excess egg to drip off. Finally, roll the shrimp in the coconut-panko mixture, pressing gently to help the coating adhere. Place the coated shrimp on a large plate or baking sheet.

        Heat the Oil: In a large skillet, pour enough oil (about 1/2 inch deep) to cover the bottom of the pan. Heat the oil over medium-high heat until it shimmers, approximately 350°F (175°C).

          Fry the Shrimp: Depending on the size of your skillet, working in batches, carefully place the coated shrimp in the hot oil. Fry for about 2-3 minutes on each side or until they turn golden brown and crispy. Make sure not to overcrowd the pan.

            Drain Excess Oil: Once cooked, use a slotted spoon to remove the shrimp from the skillet and transfer them to a plate lined with paper towels to drain any excess oil.

              Serve: Arrange the Crunchy Coconut Shrimp Bites on a serving platter. Drizzle with sweet chili sauce for dipping and garnish with fresh lime wedges and chopped cilantro, if desired.

                Prep Time, Total Time, Servings: 20 minutes | 30 minutes | 4-6 servings