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coconut shrimp recipe

Coconut Shrimp Recipe

Pinklady
While the exact origin of coconut shrimp is unclear, it is believed to have been influenced by Caribbean, Southeast Asian, and Polynesian cuisines—regions known for their abundant coconut and seafood offerings.
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Prep Time 20 minutes
Cook Time 10 minutes
Course Side Dish, Snack
Servings 4

Equipment

  • Large frying pan or deep fryer
  • Mixing bowls
  • Shallow dishes for dredging
  • WhiskTongs
  • Paper towels for draining excess oil

Ingredients
  

  • 1 lb large shrimp, peeled and deveined, tails on
  • 1 cup all-purpose flour
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 large eggs
  • 1 cup shredded sweetened coconut
  • 1 cup panko breadcrumbs
  • Vegetable oil (for frying)
  • Dipping sauce: Sweet chili sauce or a mix of honey and lime juice

Instructions
 

  • Prepare the shrimp:
    Rinse the shrimp under cold water and pat them dry with paper towels. Leave the tails on, as they make for a handy grip and give the shrimp a nice presentation.
  • Set up a dredging station:
    In one shallow dish, combine the all-purpose flour, salt, and pepper. In a second dish, beat the eggs until smooth. In a third dish, mix the shredded coconut and panko breadcrumbs together.
  • Coat the shrimp:
    Take each shrimp and dredge it in the flour mixture, shaking off any excess. Next, dip the shrimp into the beaten eggs, making sure it's fully coated. Finally, press the shrimp into the coconut-panko mixture, ensuring the entire surface is covered with the crispy topping.
  • Heat the oil:
    Pour vegetable oil into a large frying pan or deep fryer, enough to cover the shrimp. Heat the oil to about 350°F (175°C). To test if the oil is ready, drop a small piece of coconut in—it should sizzle immediately.
  • Fry the shrimp:
    Working in batches, gently place the shrimp into the hot oil. Fry for 2-3 minutes per side, or until golden brown and crispy. Avoid overcrowding the pan to ensure even cooking. Once done, transfer the shrimp to a plate lined with paper towels to drain excess oil.
  • Serve and enjoy:
    Serve the coconut shrimp warm with your favorite dipping sauce, such as sweet chili or a homemade honey-lime dip. It pairs wonderfully with rice or a fresh salad.

Video

Keyword Coconut Shrimp Recipe