Coconut Shrimp is the perfect blend of crispy, golden coating and tender, juicy shrimp. With a hint of sweetness from shredded coconut and a touch of spice in the dipping sauce, this dish makes a fantastic appetizer, snack, or even a main course. It’s surprisingly easy to make at home, and it’s sure to impress your family and friends!
Ingredients for Coconut Shrimp
Here’s what you’ll need to make this tropical-inspired dish:
- Large Shrimp (1 lb, peeled and deveined, tails on)
Choose fresh or thawed shrimp. Leaving the tails on makes them easier to handle and adds a touch of elegance. - All-Purpose Flour (½ cup)
Forms the base for the coating and helps the batter stick to the shrimp. - Eggs (2 large, beaten)
Acts as the binder for the breading. - Panko Breadcrumbs (1 cup)
Adds extra crunch to the coating. - Unsweetened Shredded Coconut (1 cup)
The star of the show! Unsweetened coconut balances the sweetness perfectly. You can use sweetened coconut if you prefer a sweeter flavor. - Salt (1 teaspoon)
Enhances the flavors of the shrimp and coating. - Black Pepper (½ teaspoon)
Adds a subtle seasoning. - Cayenne Pepper (¼ teaspoon, optional)
For a slight kick of heat. Adjust the amount to your spice preference. - Vegetable Oil (for frying)
Use a neutral oil with a high smoke point, like canola or peanut oil.
For the Dipping Sauce:
- Sweet Chili Sauce (½ cup)
Provides the perfect balance of sweet and spicy. - Honey (1 tablespoon)
Enhances the sweetness of the sauce. - Lime Juice (1 tablespoon, freshly squeezed)
Adds a bright, tangy note.
How to Make Coconut Shrimp
Follow these steps for golden, crispy perfection:
Step 1: Prepare the Breading Station
Set up a breading station with three shallow bowls. Place flour in the first bowl, beaten eggs in the second, and a mixture of panko breadcrumbs, shredded coconut, salt, black pepper, and cayenne pepper in the third.
Step 2: Coat the Shrimp
Pat the shrimp dry with paper towels. Dredge each shrimp in the flour, shaking off the excess. Dip it into the beaten eggs, then press it into the coconut-panko mixture, ensuring an even coating. Repeat for all the shrimp.
Step 3: Heat the Oil
In a large skillet or deep saucepan, heat about 2 inches of vegetable oil to 350°F (175°C). Use a thermometer to maintain the temperature for even frying.
Step 4: Fry the Shrimp
Carefully place a few shrimp at a time into the hot oil, making sure not to overcrowd the pan. Fry for 2–3 minutes per side, or until golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain.
Step 5: Make the Dipping Sauce
In a small bowl, whisk together the sweet chili sauce, honey, and lime juice. Adjust the sweetness or tanginess to your preference.
Step 6: Serve
Serve the coconut shrimp warm with the dipping sauce on the side. Garnish with lime wedges or chopped cilantro for an extra pop of flavor.
Equipment Needed
- Large skillet or deep saucepan
- Shallow bowls for breading station
- Paper towels for draining
- Slotted spoon or tongs for frying
- Thermometer (optional, for oil temperature)
Frequently Asked Questions
Can I bake the Coconut Shrimp instead of frying?
Yes! Preheat your oven to 425°F (220°C). Place the breaded shrimp on a baking sheet lined with parchment paper and lightly spray with cooking oil. Bake for 12–15 minutes, flipping halfway through, until golden and crispy.
Can I use frozen shrimp?
Absolutely. Just make sure to thaw them completely and pat them dry before breading.
What other dipping sauces work well?
Aside from sweet chili sauce, try mango chutney, a spicy mayo, or even a tangy yogurt-based dip.
Can I make this gluten-free?
Yes! Substitute all-purpose flour with a gluten-free flour blend and use gluten-free panko breadcrumbs.
How do I store leftovers?
Store leftover coconut shrimp in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 375°F (190°C) for 8–10 minutes to maintain crispiness.
Can I freeze breaded shrimp?
Yes, you can bread the shrimp and freeze them in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag. Fry or bake directly from frozen, adding a few extra minutes to the cooking time.
What’s the best oil for frying?
Neutral oils with high smoke points, such as canola, peanut, or vegetable oil, are ideal for frying coconut shrimp.
Conclusion
Coconut Shrimp is a crowd-pleasing dish that’s both fun to make and delicious to eat. Its crispy texture, tropical flavor, and sweet-spicy dipping sauce make it a hit at any gathering.
If you enjoyed this recipe, share it with your friends on Facebook or save it to Pinterest for later. Happy cooking! 🦐🥥✨
Leave a Comment