Dinner · 35 min · hawaiian

Coconut Shrimp

If you like large shrimp, you’ll love this Hawaiian dinner — 35 minutes from craving to table. Each serving lands at 480 calories with 32g of protein, so it eats like a much heavier meal. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Large shrimp
• 1.5 cups Shredded coconut
• 1 cup Panko
• 2 Eggs
• 1/2 cup All-purpose flour
• 1/2 cup Sweet chili sauce
• 2 cups Vegetable oil

Steps

1. Set up the line: flour, beaten egg, then a 50/50 mix of coconut and panko pressed on firmly.
2. Fry at 350°F for 2–3 minutes until deep golden; coconut browns fast, so watch closely.
3. Drain on a rack — never paper towels, which steam the crust.
4. Serve with sweet chili sauce and lime wedges; the crunch should shatter.
5. Cook in small batches — crowded shrimp steam instead of crisping, and soggy coconut is a tragedy.

Build my plan — free

Share this recipe

Know someone who would love this? Send it their way.

Copy link

You might also like

← All recipes