Crispy, sweet, and golden coconut shrimp is a popular appetizer that quickly disappears from the serving tray, particularly when paired with a spicy sweet dipping sauce. The recipe and method are both SIMPLE. Present this beloved dish as a main course with a fresh salad (consider this berry quinoa salad) or offer it as an appetizer or snack. Everything will be consumed quickly!
A reader named John remarked: “I prepared these this evening as an appetizer for us, and they came out PERFECTLY! I really appreciate this wonderful recipe. I’m eagerly anticipating making these for our guests. If you haven't tried making homemade coconut shrimp, allow me to show you how. This is shrimp covered in a coconut breadcrumb crust and rapidly fried to perfection.
Share Details on Simple Coconut Shrimp
Flavor: This coconut shrimp dish stands out from several I’ve experienced before. I add extra coconut as its sweet taste harmonizes well with the mildly salty shrimp. What a combination! Chilled and revitalizing sweet chili sauce is a popular dip.
Texture: The diverse textures in this place will please you. The shrimp are tender and full, and due to the breadcrumbs, the coconut coating remains crunchy without being oily—a significant advantage!
Simplicity: Preparation involves a fast 3-step method: immerse the shrimp in the flour blend, followed by dipping it in a bowl of whipped egg, and finally, coat it liberally with coconut and Panko breadcrumbs prior to frying. If you’ve never cooked shrimp in oil before, don’t worry—they fry quickly. You require sufficient oil to coat the skillet's bottom, and using tongs is useful for turning.
This shrimp dish is an ideal midweek dinner or quick starter since the ingredients are straightforward and cooking time is short.
Which Type of Shrimp is Ideal?
Ensure you buy large, raw shrimp that are peeled and have tails still on for this recipe. I suggest keeping tails on since the coconut shrimp are simple to prepare, coat, and serve as an appetizer that way. You can choose to take off the tails before beginning, if you'd like.
I prefer using big shrimp for this recipe as they reduce in size while cooking. Medium shrimp can be used here, but they will be small. Alternatively, you can use medium-sized shrimp for this honey garlic shrimp dish.
Is it Possible to Use Frozen Cooked Shrimp?
Certainly, frozen cooked shrimp can be utilized in this recipe. Defrost, and then follow the instructions in this recipe. The shrimp will have a slightly overcooked flavor because you're purchasing it pre-cooked and then cooking it again. For optimal outcomes, begin with uncooked shrimp.
And if seafood isn't your preference, consider trying my coconut chicken recipe instead.
How to Encase Shrimp in Coconut Blend
To properly coat the shrimp and make sure the coating adheres well, you should follow 3 distinct and quick steps, similar to how we coat baked chicken fingers. Drench the shrimp in a flour blend, followed by beaten eggs, and finally in the coconut breadcrumbs.
Every layer has a significant role: flour helps the egg adhere, egg enables the coconut to attach, and coconut provides our primary flavor. Be certain to combine the coconut with Panko breadcrumbs, as the coconut is more prone to detach without the breadcrumbs.
Coconut Shrimp Questions and Answers
- Isn’t it possible for me to simply cover shrimp in coconut? Coating wet shrimp with coconut might seem feasible, but the coconut tends to come off. That's the reason you require the flour and the egg as well.
- Is it advisable to use sweetened shredded coconut? Absolutely. The sugar on the coconut flakes dissolves, resulting in a crispy and slightly caramelized coating. It’s astonishing. You can certainly use unsweetened shredded coconut if you like, but it will result in a loss of sweetness and some crunch.
- Is it necessary for me to use Panko breadcrumbs? In this recipe, Panko surpasses regular breadcrumbs as it guarantees a crisp texture. Created from crustless bread, it is roughly crushed into light, large flakes. For this reason, Panko breadcrumbs remain crunchier than standard breadcrumbs because they absorb less oil and moisture while frying. This kind of breadcrumb is available in the standard breadcrumb section of many grocery stores.
We prefer to add extra coconut and reduce the amount of Panko for the final coating since a sweeter coconut crust is always better! Refer to the complete written recipe below.
Is it possible to bake or air-fry this coconut shrimp?
Numerous readers have bypassed the conventional stove-top frying technique in favor of baking or air-frying instead. I haven't personally tested them in an air-fryer.
Baking them in the oven will result in a significant loss of crispiness, but you can experiment with a temperature of 400°F (204°C). Arrange on a parchment-lined baking tray, bake for 10 minutes, then turn each piece and bake for an additional 7-8 minutes.
Coconut Shrimp Dip Sauce
Coconut shrimp can be enjoyed on its own, but it’s even more delicious when paired with a dipping sauce. (It’s similar to pairing zucchini fritters with the accompanying Greek yogurt sauce.) I have a preference for an orange chili sauce that combines store-bought Thai chili sauce with orange preserves. It’s sugary with a slight spicy edge.
However, shown alongside the coconut shrimp is a store-bought spicy peach chili sauce that I discovered in the Asian food aisle of my usual grocery store. My family and I have also tasted and enjoyed this dipping sauce.
Additional Popular Recipes
- Crab Patties
- Stromboli
- Cheesy Stuffed Jalapeños Wrapped in Bacon
- Tender Pretzel Bites
- Pepperoni Pizza Bites
Observations
Freezing Guidelines: Cooked coconut shrimp can be frozen effectively for as long as 2 months. Warm in a 350°F (177°C) oven for 10 minutes or until heated and defrosted.
Unique Tools : Glass Mixing Bowls | Jumbo Skillet | Tongs
Shrimp: For this coconut shrimp recipe, large raw shrimp with tails still on are ideal. If it's frozen, defrost before beginning. I suggest having them peeled and deveined, as this will save you time at home.
I suggest keeping tails on since the coconut shrimp are simple to prepare, coat, and manage as an appetizer that way. You can choose to eliminate the tails before beginning if you wish. Is it possible to use shrimp that has been cooked and frozen? Certainly! While frozen cooked shrimp can be used in this recipe, starting with raw shrimp is preferable. Defrost, and then utilize in this recipe as instructed.
Oil: I like to fry the coconut shrimp in coconut oil for optimal flavor. You require sufficient oil to cover the bottom of your skillet, typically around 3 Tablespoons or nearly 4.
Dipping Sauce: We’ve also tasted and enjoyed this sauce as well.
INGREDIENTS
- 1 lb. large shrimp, peeled with tails left on
- 1 additional large egg
- 6 tablespoons milk
- 1 tablespoon brown sugar
- 1/2 cup all-purpose flour
- 1/2 tsp. of salt
- 4 fl. oz. (1 1/3 c.) shredded coconut without sugar
- Oil derived from vegetables for frying
Instruction
Butterfly the shrimp by slicing along the curved back nearly to the opposite side. Slice each shrimp open like a book and take out the intestinal vein. Gently wash under cool running water.
Beat the egg, milk, and sugar in a mixing bowl until well combined. Slowly incorporate flour and salt while whisking, then keep whisking continuously until the batter is completely smooth. Allow to sit for 30 minutes. Evenly distribute coconut in a thin layer on a baking sheet.
Grasp a shrimp by the tail and immerse it in the batter, ensuring the batter covers every surface. Drag shrimp along the edge of the bowl to eliminate extra batter and set on coconut. Continue with the rest of the shrimp. Coat each shrimp in coconut lightly and position them on a wire rack to let the coating adhere.
Add sufficient oil to a large deep skillet so that it reaches a depth of 1 inch. Heat on medium-high until the shrimp's end touching the oil sizzles immediately. Place half the shrimp in the skillet and sauté, flipping once, until the shrimp are fully cooked and the coating is a rich golden brown, roughly 2 minutes.
Using a slotted spoon, move shrimp to paper towels to let them drain for a short time. Cook the leftover shrimp in the same way. Serve warm as a starter. The coconut shrimp dish is prepared and ready to enjoy...great!
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