Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup shredded sweetened coconut
- 1 cup panko breadcrumbs
- 2 large eggs, beaten
- ½ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- Salt and pepper to taste
- ½ cup coconut milk
- 2 tablespoons mayonnaise
- 2 tablespoons sugar
- 1 tablespoon cornstarch (mixed with 1 tablespoon water)
- 2 tablespoons butter
- 2 tablespoons honey
- 2 cups vegetable oil (for frying)
Instructions
- Pat the shrimp dry and season with salt, pepper, garlic powder, onion powder, and paprika.
- Set up a breading station with flour, beaten eggs, and a coconut-panko mixture.
- Coat each shrimp in flour, then egg, then the coconut-panko mixture. Arrange on a plate.
- Heat vegetable oil in a deep skillet to 350°F (175°C).
- Fry shrimp in batches for 2–3 minutes per side until golden brown. Drain on paper towels.
- In a saucepan, melt butter over medium heat. Add coconut milk, mayonnaise, sugar, and honey. Stir until smooth.
- Add the cornstarch slurry and whisk until sauce thickens slightly. Adjust sweetness if needed.
- Toss fried shrimp in the coconut sauce until fully coated. Serve immediately.
Notes
For a lighter version, bake shrimp at 400°F (200°C) for 12–15 minutes instead of frying.
Customize sweetness or spice level in the sauce according to taste.
Serve with rice, stir-fried vegetables, or a salad for a complete meal.
- Prep Time: 15
- Cook Time: 10