Description
Juicy shrimp coated in a crispy coconut-panko crust, fried to golden perfection and served with springy cilantro-lime rice. This tropical dish is perfect for a light dinner or fun appetizer and brings just the right balance of crunch, zest, and freshness.
Ingredients
1 pound large shrimp, peeled and deveined
0.5 cup all-purpose flour
2 large eggs
0.75 cup shredded unsweetened coconut
0.75 cup panko breadcrumbs
0.5 teaspoon garlic powder
0.5 teaspoon salt
0.25 teaspoon black pepper
Oil for frying
1 cup jasmine rice
2 cups water
0.5 teaspoon salt
2 tablespoons chopped cilantro
1 tablespoon lime juice
1 teaspoon lime zest
1 tablespoon olive oil
Instructions
1. Pat shrimp dry with paper towels. Set up a dredging station with flour (seasoned with garlic powder, salt, pepper), beaten eggs, and a mix of coconut and panko.
2. Dredge shrimp in flour, dip in egg, and coat in coconut-panko mixture. Chill coated shrimp for 10 minutes.
3. Bring water and rice to a boil. Add salt, cover, and simmer for 15 minutes. Let sit, then fluff and stir in cilantro, lime juice, zest, and olive oil.
4. Heat oil in a skillet. Fry shrimp 2–3 minutes per side until golden and cooked through. Drain on paper towels.
5. Serve shrimp over rice. Garnish with lime wedges or cilantro. Add dipping sauce if desired.
Notes
Use unsweetened shredded coconut to avoid overly sweet shrimp.
For a gluten-free version, substitute flour and panko with gluten-free options.
To reheat shrimp, use an air fryer or oven for best crispiness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Tropical, Seafood
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 2g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 160mg
Keywords: coconut shrimp, springy rice, shrimp dinner