Description
Golden, crunchy coconut shrimp served with a sweet and tangy plum dipping sauce—perfect for an appetizer or party snack!
Ingredients
Units
Scale
For the Shrimp:
- 1 lb large shrimp, peeled and deveined (tails on)
- 1/4 cup all-purpose flour
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 2 large eggs, beaten
- 1 1/2 cups sweetened shredded coconut
- 1/2 cup panko bread crumbs
- Oil for frying (avocado or vegetable)
For the Plum Sauce:
- 1 cup plum jam
- 1 tbsp vinegar (rice vinegar or mirin)
- 1 tsp onion powder
- 1/4 tsp ginger powder
- 1/4 tsp allspice
- 1 pinch garlic salt
- 1/3 – 1/2 cup water (adjust for consistency)
Instructions
For the Shrimp:
- Rinse shrimp in cold water and pat dry.
- Set up three shallow bowls:
- Bowl 1: Mix flour, garlic powder, and salt.
- Bowl 2: Beat the eggs.
- Bowl 3: Combine shredded coconut and panko.
- Dredge each shrimp in flour, then dip in beaten egg, and finally coat with the coconut-panko mixture, pressing gently to adhere.
- Heat a large pan over medium heat with oil (about 1/4-inch deep).
- Fry shrimp in batches for 2 minutes per side, until golden brown and cooked through.
- Transfer to a paper towel-lined plate or a cooling rack.
For the Plum Sauce:
- In a small saucepan, mix all sauce ingredients.
- Bring to a boil over low heat, then simmer for about 2 minutes, stirring constantly.
- Remove from heat and let cool slightly before serving.
Notes
- For a gluten-free option, use gluten-free flour and panko.
- Serve with extra lime wedges for a citrusy touch.
- Air-fryer option: Cook at 375°F (190°C) for 8-10 minutes, flipping halfway.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snack
- Method: Frying
- Cuisine: Tropical, Asian-Inspired
