Tropical Coconut Shrimp
MERMAN'S REVENGE RECIPE
TROPICAL COCONUT SHRIMP
Juicy shrimp coated in Tropical Shrimp Taco Mix, crispy Panko and sweet coconut, then fried until golden and served with a sweet citrus-chili dip.
LET'S COOK
DIRECTIONS
SET UP THE BREADING STATION
Grab three shallow bowls. In the first, mix the flour with the Merman's Revenge Tropical Shrimp Taco Mix . Add the beaten eggs to the second bowl. In the third, combine the Panko breadcrumbs and shredded coconut.
COAT THE SHRIMP
Pat the shrimp dry. Coat each shrimp first in the seasoned flour, then dip it into the beaten egg and finish with a generous coating of the coconut-Panko mixture. Press the coating onto the shrimp so it holds while frying.
HEAT THE PAN
Add enough oil to a large skillet to generously cover the bottom and heat over medium. The oil should be hot enough to crisp the coating without scorching the coconut.
FRY UNTIL GOLDEN
Fry the shrimp in small batches so the skillet stays hot and uncrowded. Cook for about 2 minutes on the first side, then flip and cook for another 2 minutes until the coating is golden and the shrimp are cooked through.
LET THEM DRAIN
Transfer each finished batch to a paper towel-lined plate or tray while you finish cooking the remaining shrimp.
MIX THE DIPPING SAUCE
Stir the sweet chili sauce and fruit preserves together until smooth. Orange preserves give the sauce an especially bright citrus finish, but peach or apricot work great too.
SERVE IT UP
Serve the coconut shrimp hot with the citrus chili sauce for dipping. Finish with lime wedges and a little chopped cilantro or scallion if you want an extra fresh bite.
MADE WITH
TROPICAL SHRIMP TACO MIX
A bright tropical seasoning blend made to bring big coastal flavor to shrimp. Mixed right into the flour dredge, it seasons every bite before the crispy coconut coating goes on.
EXPLORE TROPICAL →
GOOD TO KNOW
TIPS FROM
THE MERMAN
START WITH DRY SHRIMP
Pat the shrimp really well before breading. Removing excess moisture helps every layer of coating stick better.
PRESS ON THE COCONUT
Don't just toss the shrimp through the final coating. Gently press the coconut and Panko onto each piece for a thicker, crispier crust.
DON'T CROWD THE PAN
Fry in batches. Too many shrimp at once cools the oil and can leave the coating greasy instead of crisp and golden.
RECIPE VIDEO
WATCH IT COME TOGETHER.
Follow along and see how this recipe comes together from prep to plate.
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