Coconut Shrimp

Name: Coconut Shrimp
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 500 g large shrimp (peeled and deveined); 1 cup all-purpose flour; 2 large eggs (beaten); 1 cup unsweetened shredded coconut; 1 cup panko breadcrumbs; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 500 ml vegetable oil (for frying)

30 min 4 servings Medium

All Recipes

Coconut Shrimp

Deliciously crispy coconut shrimp with a hint of sweetness, perfect for appetizers or as a main course.

Prep

20 min

Cook

10 min

Total

30 min

Servings

Difficulty

Medium

Coconut shrimp is a delightful dish that brings together the sweetness of coconut with the tender, juicy flavour of shrimp. It's a popular appetizer that can also serve as a light main course, and it's especially loved for its crispy texture and tropical taste. This dish is perfect for those who enjoy a combination of savoury and sweet, and it's a wonderful way to bring a taste of the tropics to your table. Whether you're serving it at a summer gathering or as a special family treat, coconut shrimp is sure to impress.

Ingredients

Servings

Shrimp

Coating

Frying

Instructions

Prepare the shrimp

Rinse the shrimp under cold water and pat them dry with paper towels.

Pro tip: Dry shrimp ensures the coating sticks better.

Set up the coating stations

Place flour in one shallow dish, beaten eggs in another, and a mixture of coconut, panko, salt, and pepper in a third dish.

Pro tip: Use separate hands for wet and dry ingredients to avoid clumping.

Coat the shrimp

Dredge each shrimp in flour, dip in beaten egg, and then coat with the coconut-panko mix.

Pro tip: Press the coating firmly onto the shrimp for better adherence.

Heat the oil

In a large skillet, heat oil to 350°F (175°C).

Pro tip: Use a thermometer to maintain consistent frying temperature.

Fry the shrimp

Fry shrimp in batches for 2-3 minutes per side until golden brown and cooked through.

Pro tip: Avoid overcrowding the skillet to keep the oil temperature stable.

Drain and serve

Remove shrimp with a slotted spoon and drain on paper towels. Serve immediately.

Pro tip: Serve with a side of sweet chili sauce for dipping.

💡

Tips & Tricks

<ul><li>Ensure the shrimp are thoroughly dried before coating to help the batter stick well.</li><li>Use unsweetened shredded coconut for a balanced flavour.</li><li>Fry in small batches to maintain oil temperature and achieve perfect crispiness.</li><li>Serve with a tangy dipping sauce like sweet chili sauce for extra flavour.</li></ul>

Serving Suggestions

Coconut shrimp pairs beautifully with a variety of dipping sauces, such as sweet chili, mango salsa, or even a simple lime aioli. To make ahead, you can coat the shrimp and refrigerate them for a few hours before frying. Store any leftovers in an airtight container in the fridge for up to two days, and reheat them in the oven to regain some of their crispiness.