Coconut Shrimp Fall Appetizer Recipe
Coconut shrimp: the dish that makes you feel fancy without actually trying. Crunchy, sweet, and slightly salty—because who needs boring old shrimp when you can cover them in coconut flakes? It’s like shrimp’s tropical vacation, and they’re bringing the party back with them. These crispy, golden beauties are perfect for impressing guests at your next fall gathering. Plus, they’re ridiculously easy to make—because you deserve to eat like a pro without putting in too much effort. Get ready to shake off the boring appetizers and welcome coconut-coated shrimp into your life.
Coconut Shrimp Fall Appetizer Recipe
Coconut shrimp are crispy, golden shrimp coated in a sweet and savory coconut breading, making them the perfect appetizer.
Ingredients
- 1 lb large shrimp peeled and deveined
- 1 cup shredded coconut
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/2 cup panko breadcrumbs
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tbsp vegetable oil for frying
- 1/4 cup sweet chili sauce for dipping
Instructions
- Prepare shrimp: Pat shrimp dry, then season with salt and pepper.
- Set up breading station: In one bowl, combine flour; in another, beat eggs; in a third, mix coconut and panko.
- Coat shrimp: Dip shrimp in flour, then egg, and finally coat with the coconut-panko mixture.
- Cook shrimp: Heat oil in a pan over medium heat. Fry shrimp for 2-3 minutes per side until golden brown.
- Serve: Drain shrimp on paper towels and serve with sweet chili sauce for dipping.
Notes
Nutritional Values (Per Serving)
- Calories: 250
- Total Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 19g
Key Vitamins and Minerals (Per Serving)
- Vitamin B12: 10%
- Vitamin D: 4%
- Calcium: 6%
- Iron: 8%
- Vitamin C: 2%
Additional Notes/Tips
- For an extra crispy texture, bake the shrimp at 400°F for 10 minutes instead of frying.
- If you want a zesty twist, sprinkle some lime zest over the shrimp after frying.
- Serve with a mango salsa or tangy dipping sauce to make the flavors pop even more.
