Coconut shrimp is a dish that combines the crispy crunch of breaded shrimp with the sweet, tropical flavor of coconut. It’s an appetizer that is perfect for any occasion, from casual dinners to fancy parties. While it may sound complicated, making coconut shrimp at home is quite simple, and the results are so much better than what you’d find at a restaurant. In this blog post, I’ll take you through an easy-to-follow recipe, step by step, so you can create this delicious treat right in your own kitchen.
Say something about coconut shrimp!
Coconut shrimp has always been a special treat for me, especially when I made it for the first time at home. The crispy, golden coating of coconut adds a sweet, tropical twist to the juicy shrimp inside. I love how easy it is to prepare, and it always impresses when served with a tangy dipping sauce. It’s the perfect combination of crunch and flavor, making it a go-to dish for any gathering or just a cozy dinner at home. I’ve had it at restaurants, but nothing beats the satisfaction of making it from scratch.
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What kind of shrimp is best ?
Used large or jumbo shrimps. You can use either fresh or frozen shrimp. If you’re using frozen ones, then make sure to thaw them properly before cooking. Tail-on shrimps are easy to handle when they are dipped in sauce.
White and pink shrimps are perfect for this recipe; however, pink shrimp tend to be a bit sweeter, which can complement the coconut well.
Key Ingredients for Flavorful Coconut Shrimp:
- Large Shrimp: I’ve recommended using large or tail shrimp. Jumbo shrimp come about 15- 20 per pound. (Used U16 to U20). Make sure to use peeled and deveined.
- Sweetened shredded coconut: You can use unsweetened coconut as well. But sweetened coconut gives more crispiness to your shrimp. It adds nutty flavor to the dish.
- All-purpose flour: It helps to coat the shrimp before cooking. If you don’t have all-purpose flour, then feel free to use cornstarch, rice flour, or gluten-free flour like almond flour; it gives a light texture as well as a nutty flavor.
- Panko breadcrumbs: I’ve always suggested using panko; it absorbs less oil and creates a crunchier crust. If you’re looking for a softer and denser coating, then regular breadcrumbs work well.
- Eggs: eggs help the coconut stick better to the shrimp, giving it a nice texture and flavor when cooked. It helps to bind the ingredients together and make your shrimp crispy.
- Coconut Oil: Coconut oil is best for frying; it makes your shrimp flavorful and adds a natural coconut flavor. If you don’t have coconut oil, you can use olive oil, butter, or avocado oil, but the taste will be slightly different.
- Dipping Sauce: Popular dipping sauces for coconut shrimp include sweet chili sauce, mango salsa, or a tangy honey mustard, all of which bring out the shrimp’s flavor while adding a refreshing element.
Variations and Additions:
Add some spice: If you like a bit of heat, you can sprinkle some cayenne pepper or red pepper flakes into the flour mixture. You could also add a little hot sauce to the dipping sauce for a spicy kick.
Make it tropical: For an even more tropical flavor, try adding a bit of lime zest to the coconut mixture. The lime will add a fresh, zesty flavor that pairs perfectly with the coconut.
Use coconut oil: If you’re a fan of coconut, try frying the shrimp in coconut oil. It will add an extra layer of coconut flavor that complements the shrimp and coconut coating.
How to Make Easy Coconut Shrimp in Just 30 Minutes:
- If you’re using frozen shrimp, first you’ll need to thaw. Rinse them under cold water and pat them dry. With paper towels. It also prevents the shrimp from getting soggy when frying. After drying, you’ll need to season the shrimp with salt and pepper. You can coat with your favourite seasonings as well. Don’t skip these steps.
- Let’s make your process easy—setup a dipping station. With three shallow bowls. This is the easiest way to coat your shrimp in flour, eggs, and a coconut/panko mixture without messing up your kitchen.
First bowl: This will be the base for shrimp coat. Mix the flour with salt and pepper.
Second bowl: Crack the eggs and whisk them until it’s fully blended.
Third bowl: In this bowl, combine the shredded coconut and panko breadcrumbs. Panko breadcrumbs help give the shrimp extra crunch, while the coconut adds sweetness and texture.
- Take a shrimp and coat it in the flour mixture; make sure it’s lightly covered. Next, dip the shrimp into the egg mixture, allowing the excess to drip off. Finally, roll the shrimp in the coconut and breadcrumb mixture and press them lightly. To make sure that coating sticks well.
- Heat the coconut oil in a large frying pan over medium-high heat. You’ve got to add at least half an inch of oil from the bottom of the pan. Once your oil is heated, carefully place the coated shrimp and fry them in batches. Cook them for 2-3 minutes on each side until they are golden brown and crispy. Then transfer the shrimp to a plate lined with paper towels to absorb any excess oil. This helps keep them crispy. Your crispy coconut shrimp is ready to serve!
The Best Coconut Shrimp Recipe with Homemade Dipping
Sauce:
Take a small bowl and mix together the orange marmalade, Dijon mustard, honey, and lemon juice. Then stir until the sauce is well combined and smooth. You can make creamy dipping sauce with mayonnaise, Thai sweet chili sauce, lemon juice, and sriracha as well.
How to Serve Coconut Shrimp:
As an appetizer: Coconut shrimp is perfect for parties or as a starter for a dinner. Serve it with the dipping sauce and a few fresh lime wedges on the side.
With a salad: Pair the shrimp with a light salad, such as a simple green salad or a tropical fruit salad with pineapple, mango, and coconut.
As a main dish: If you’re making it for dinner, serve the shrimp with a side of coconut rice or jasmine rice and maybe a few grilled vegetables on the side.
On tacos: Coconut shrimp makes an excellent filling for tacos. Just add some shredded cabbage, a drizzle of the dipping sauce, and a squeeze of lime for a fun and delicious meal.
Can I use frozen, cooked shrimp?
Yes, you can use frozen cooked shrimp for coconut shrimp, but keep in mind that since the shrimp is already cooked, it may become slightly overcooked when you fry it. To avoid this, fry them quickly just to get the coating crispy. It’s also best to thaw the shrimp first and pat them dry before dipping them in the coconut coating. This will help the coating stick better.
Can I bake or air fry this coconut shrimp?
Off course, you can bake or air fry these shrimp, but it’s not recommended to bake. Frying is the best method to achieve the perfect crispy texture of coconut shrimp. Still you choose baking, then preheat the oven to 400°F and place the shrimps on a baking sheet, then cook them for at least 12–15 minutes.
If you want a healthy option, then an air fryer is the best option. Preheat the air fryer to 375°F, arrange the shrimp in a single layer in the air fryer basket, and cook for about 8-10 minutes until it becomes crispy.
Pro Tips for Coconut Shrimp:
1) Used Sweetened coconut flakes to make your dish extra flavorful. It adds sweet and savory contrast to your coconut shrimp. While unsweetened coconut adds more natural coconut flavor.
2) After coating the shrimp, refrigerate them for at least 20-30 minutes to help the coating stick better during frying.
3) After dipping, press the coconut and panko mixture onto the shrimp to ensure an even coating that stays intact while frying.
4) Avoid overcrowding the pan. Fry the shrimp in small batches to ensure even cooking and crispiness.
5) Serve coconut shrimp with a tangy sauce, like sweet chili or mango salsa, to complement the coconut’s sweetness.
Best Ways to Store Leftover Coconut Shrimp:
- Place your coconut shrimps in an airtight container and store in the refrigerator; they will stay good for 2-3 days. Make sure to put parchment paper between the layers to prevent them from sticking.
- For longer storage, freeze them individually and transfer to a freezer-safe bag or container. They’ll last up to 2 months. When you’re ready to eat, thaw frozen shrimp in the fridge overnight, then reheat.
FAQs:-
1) How do you clean the shrimp?
Ans: Rinse the shrimp under cold water and peel off the shells using a shrimp peeler or by your hands. Make a shallow cut along the back of the shrimp to expose the dark vein and take it out with the help of a deveined tool or a knife, then rinse again under cold water.
2) What do you eat coconut shrimp with?
Ans: You can serve with dipping sauces like sweet chili sauce, tangy pineapple salsa, or creamy coconut sauce. Salad, rice, and fries are the perfect side dishes of coconut shrimp.
3) How long is coconut shrimp good for?
Ans: Coconut shrimp is good for about 2-3 days in the refrigerator if stored in an airtight container. For longer storage, you can freeze it for up to 1-2 months.
4) What is coconut shrimp sauce made of?
Ans: Coconut shrimp sauce is typically made from sweet chili sauce, lemon juice, coconut milk, honey, garlic, cilantro, or parsley. You can use orange marmalade and Dijon mustard as well; it’s all up to you.
5) Can I make coconut shrimp ahead of time?
Ans: Yes, you can make coconut shrimp ahead of time. To do so, prepare the shrimp by coating them with the coconut breading, and then freeze them before cooking. Place the breaded shrimp in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. When you’re ready to cook, you can fry or bake them directly from the freezer without thawing, though cooking times might need to be adjusted slightly.
Coconut Shrimp Recipe
Equipment
- 1 Frying Pan
- 1 Knife
Ingredients
- 1 Pound Large Shrimp Peeled And Deveined
- 1/2 Cup All-Purpose Flour
- 1/2 Tsp Salt
- 1/2 Tsp Pepper
- 2 Large Eggs Beaten
- 3/4 Cup Sweetened Shredded Coconut
- 3/4 Cup Panko Breadcrumbs
- Coconut Oil ( For Frying )
- 1/2 Cup Orange Marmalade
- 1 Tbsp Dijon Mustard
- 1 Tbsp Honey
- 1 Tsp Lemon Juice
Instructions
- Thaw your Shrimps and pat them dry with paper towel and seasoned with salt, pepper and Paprika.
- Take a bowl, add the flour, salt and pepper. In an another bowl, beat the eggs and In third bowl, mix the Shredded coconut and panko breadcrumbs.
- Coat the shrimps with flour mixture then dip it into the egg mixture and coat it completely. And roll in the coconut/panko mixture. Press it gently to stick the coating.
- Heat the oil in frying pan over medium heat about 350°F . Make sure to fry in batches for 2- 3 minutes per side until it becomes golden brown and crispy.
- Place the cooked shrimp on paper towels to drain excess oil. Serve with a dipping sauce like sweet chili sauce or homemade pineapple sauce.
Notes
- Marinate the shrimp for 15–30 minutes in a mixture of lime juice, garlic, and a touch of chili powder before breading. This adds more depth of flavor to the shrimp.
Conclusion:
This coconut shrimp is a dish that combines sweetness, crunch, and savory shrimp in a way that will leave your taste buds dancing. It’s simple to make, and with the right ingredients, you can enjoy a tropical, restaurant-quality appetizer at home. Whether you’re serving it as a snack, appetizer, or main course, coconut shrimp is sure to impress. So go ahead, give this recipe a try, and indulge in the crispy, coconut goodness!
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