Golden, candy, and crisp coconut shrimp is a crowd-favorite finger meals and it all the time flies off the serving platter, and particularly should you serve it with spicy candy dipping sauce. The recipe and course of are each EASY. Serve this favourite dish as a meal alongside a recent salad or set out as an appetizer or snack. All shall be devoured very quickly!
I initially printed this recipe in 2014 and have since added new images and extra success ideas.
Crispy, candy, and surprisingly easy to make, this simple coconut shrimp recipe is a type of restaurant favorites that tastes even higher selfmade. Every juicy shrimp is coated in a crunchy combination of sweetened shredded coconut and Panko breadcrumbs, then pan-fried till completely golden.
I’ve been making this recipe for years as a result of it’s dependable, beginner-friendly, and comes collectively in about half-hour with easy elements.
Should you’ve by no means made selfmade coconut shrimp earlier than, don’t fear—I’ll stroll you thru every step so your coating stays crisp and truly sticks to the shrimp.
One reader, Paul, commented: “I made these tonight for an appetizer for us they usually turned out PERFECTLY! Thanks a lot for such a terrific recipe. I can’t wait till we now have company to make these for them. ★★★★★“
This shrimp recipe makes the right midweek meal or fast appetizer as a result of the elements are easy and there’s minimal prepare dinner time.
Why You’ll Love This Simple Coconut Shrimp
Should you’re trying to find one of the best coconut shrimp recipe, right here’s why this one stands out:
- Further crispy texture: A mixture of Panko breadcrumbs and shredded coconut creates a light-weight, crunchy coating that stays crisp as a substitute of turning into heavy or greasy.
- Excellent sweet-and-savory taste: Candy coconut balances the naturally briny shrimp for the basic coconut shrimp taste everybody loves.
- Fast to arrange: Prepared in about half-hour.
- Simple sufficient for freshmen: The easy breading course of is fairly foolproof, and I’ll clarify why every coating layer issues.
- Versatile: Function an appetizer with dipping sauce or flip it into dinner with rice, salad, and roasted greens.
Greatest Shrimp to Use
I like to recommend utilizing giant uncooked shrimp which are peeled, deveined, and have the tails hooked up. The tails make the shrimp simpler to prep, coat, and deal with, particularly should you’re serving them as an appetizer.
I want giant shrimp as a result of they shrink as they prepare dinner and keep good and juicy. Medium shrimp will work too, however they’ll be a lot smaller after frying. (You probably have medium shrimp readily available, they’re additionally great on this honey garlic shrimp recipe.)
For one of the best coconut shrimp, use:
- Giant uncooked shrimp
- Peeled and deveined
- Tails hooked up
Frozen uncooked shrimp work simply advantageous as effectively. Simply thaw them utterly and pat them dry earlier than breading. Dry shrimp maintain onto the coating a lot better than moist shrimp.
Different Components You Want
You solely want a handful of easy elements:
- Sweetened shredded coconut: Creates the signature taste and caramelized crunch. Unsweetened coconut works too, however the coating received’t turn into fairly as crisp or fantastically golden.
- Panko breadcrumbs: A lot crispier than conventional breadcrumbs.
- Eggs + flour: Important for serving to each little bit of coconut keep hooked up.
- Oil for frying: Coconut oil provides refined taste, although vegetable or avocado oil work simply as effectively.
What Makes This Coconut Shrimp So Crispy?
The key is the coating. As a substitute of utilizing solely coconut, every shrimp will get 3 layers of coating:
- A light-weight coating of seasoned flour
- Crushed eggs
- A beneficiant combination of sweetened shredded coconut and Panko breadcrumbs
Every layer has a objective. The flour helps the egg stick, the egg helps the coconut coating stick, and the Panko creates an additional crispy crust whereas the coconut caramelizes into fantastically golden, crunchy bites.
Don’t skimp on urgent the coconut combination onto every shrimp since you need loads of coating on every bit.
Success Ideas for Cooking Coconut Shrimp
You want sufficient oil to cowl the underside of your skillet, and tongs are useful for flipping.
Pat the shrimp dry earlier than coating. Press the coconut combination firmly onto each shrimp. Fry in batches so the pan doesn’t turn into crowded.
Hold the oil at medium warmth: too sizzling and the coconut burns earlier than the shrimp prepare dinner; too cool and the coating absorbs extra oil.
Switch cooked shrimp to a paper towel–lined plate whereas cooking the remaining batches.
Sure, however make sure that it’s uncooked. That is what I often use once I can’t get my arms on recent shrimp. Thaw frozen uncooked shrimp utterly and pat dry earlier than coating. I don’t suggest utilizing frozen cooked shrimp.
Make sure to pat the shrimp dry earlier than coating. The three-step coating course of is necessary. Flour helps the egg stick, and the egg helps the coconut adhere. Press the coating firmly onto the shrimp earlier than frying.
You’ll be able to bread the shrimp just a few hours forward and refrigerate them till able to fry. Fried leftovers reheat effectively within the oven or air fryer.
Sure. Freeze cooked shrimp for as much as 2 months. Reheat from frozen in a 350°F oven till sizzling and crispy.
You’ll be able to, however the outcomes received’t be nearly as good. The sugar on the sweetened coconut shreds melts and the coating turns into crisp and barely caramelized. It’s unbelievable. Should you want unsweetened shredded coconut, you possibly can completely use that however you’ll lose the sweetness and a few crisp.
Panko breadcrumbs keep crispier than common breadcrumbs as a result of they don’t take in as a lot grease and liquid through the frying course of.
Coconut Shrimp Dipping Sauce
You’ll be able to serve coconut shrimp plain, nevertheless it tastes even higher with a dipping sauce. (It’s identical to serving zucchini fritters with the accompanying Greek yogurt dip.) I particularly love these coconut shrimp with a simple 2-ingredient orange chili sauce, which is made with store-bought Thai chili sauce and orange preserves. It’s candy with slightly spicy kick.
When you see how simple selfmade coconut shrimp is, you could by no means order it at a restaurant once more. The crunchy coconut coating, juicy shrimp, and sweet-and-spicy dipping sauce make each chew irresistible.
Attempt my coconut hen recipe subsequent!
Description
Golden, crispy coconut shrimp made with sweetened coconut, Panko breadcrumbs, and juicy shrimp. Coat uncooked shrimp in a flour combination, then dunk into crushed eggs, then cowl in your coconut breadcrumbs topping earlier than frying. Prepared in about half-hour and ideal as an appetizer, snack, or simple dinner with a sweet-and-spicy dipping sauce.
Elective Dipping Sauce & Serving Garnish
- Begin with 3 medium bowls. Mix flour, salt, and pepper in a single. Beat the eggs within the second bowl. Mix Panko and coconut within the third bowl.
- Coat every shrimp within the flour combination, then the eggs, and eventually the coconut combination, urgent gently so the coating adheres. You need loads of coconut on every shrimp. Place the coated shrimp on a plate or baking sheet when you coat the remaining shrimp.
- Add sufficient oil to cowl the underside of a big skillet over medium warmth. Fry the coconut shrimp in batches, reminiscent of 7–8 shrimp at a time, and don’t crowd them within the pan. Flip after 2 minutes and fry the opposite facet for two minutes or till golden brown. Should you want the shrimp slightly darker, fry all sides for about 2:30–3 minutes. Place the completed coconut shrimp on a paper towel–lined plate and proceed cooking the remaining batches.
- Combine Thai chili sauce and preserves collectively and serve alongside the shrimp. Garnish with chopped scallions, cilantro, and/or lime wedges, if desired.
- Retailer leftover shrimp tightly lined within the fridge for as much as 3 days.
Notes
- Freezing Directions: Fried coconut shrimp freezes effectively, as much as 2 months. Reheat for 10 minutes in a 350°F (177°C) oven or till thawed and heat.
- Particular Instruments (affiliate hyperlinks): Glass Mixing Bowls | Giant Skillet | Tongs
- Shrimp: Giant uncooked shrimp which are peeled, deveined, and have the tails hooked up are greatest for this recipe. The tails make the shrimp simpler to prep, coat, and deal with, particularly if serving as an appetizer. If utilizing frozen shrimp, thaw utterly and pat dry earlier than starting. Be happy to take away the tails earlier than beginning if desired.
- Can I Use Cooked, Frozen Shrimp? I don’t suggest it. For one of the best texture and taste, begin with uncooked shrimp. If utilizing frozen uncooked shrimp, thaw utterly and pat dry earlier than coating.
- Oil: I want frying the coconut shrimp in coconut oil for one of the best style. You want sufficient to coat the underside of your skillet, often about 3 or 4 Tablespoons.
- Air-Fry or Oven Bake: Many readers have swapped the standard stove-top frying technique for baking or air-frying as a substitute. I’ve not personally tried them in an air-fryer. You’ll lose a variety of crispiness baking them within the oven, however be at liberty to attempt it in a 400°F (204°C) oven. Unfold out onto a lined baking sheet, bake for 10 minutes, then flip every and bake for one more 7–8 minutes.
- Serving Sauce: We particularly love serving coconut shrimp with the straightforward orange chili sauce included within the recipe, however this dipping sauce is one other comparable choice!
