Print

Coconut Shrimp

Coconut Shrimp
Print Recipe

Crispy and flavorful Coconut Shrimp featuring juicy shrimp coated in a golden coconut crust that’s perfectly crispy on the outside and tender on the inside. Ready in under 30 minutes, this easy recipe is perfect as an appetizer, snack, or main dish and pairs well with tropical dipping sauces for a delicious, family-friendly treat.

Ingredients

Scale

Shrimp

  • 1 lb large shrimp, peeled and deveined (tails on)

Coating

  • 1/2 cup all-purpose flour (or gluten-free flour for gluten-free option)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Optional: 1/4 tsp paprika or cayenne pepper
  • 2 large eggs, beaten
  • 1 cup shredded coconut (fresh or frozen)
  • 1/2 cup breadcrumbs or panko breadcrumbs (optional, use gluten-free if desired)

Cooking

  • Vegetable oil or canola oil, for frying (neutral oil with high smoke point)

Dipping Sauce

  • Sweet chili sauce, mango salsa, or tangy aioli (as desired for serving)

Instructions

  1. Prep the shrimp: Peel and devein shrimp, leaving tails on for handling and presentation. Pat shrimp dry thoroughly with paper towels to help the coating stick.
  2. Set up your coating stations: In three separate shallow bowls, place seasoned flour (flour combined with salt, pepper, and optional paprika or cayenne), beaten eggs, and a mixture of shredded coconut and breadcrumbs (if using) to streamline the breading process.
  3. Coat the shrimp: Dredge each shrimp first in the seasoned flour, shaking off excess. Next, dip into the beaten eggs, then press firmly into the coconut and breadcrumb mixture to fully coat the shrimp.
  4. Fry or bake: For frying, heat oil in a deep pan to 350°F (175°C) and cook shrimp in batches until golden brown and crispy, about 2-3 minutes per side. For baking, arrange shrimp on a greased baking sheet and bake at 400°F (205°C) for 15-20 minutes, flipping halfway through cooking.
  5. Drain and serve: If fried, transfer shrimp to a paper towel-lined plate to drain excess oil. Serve immediately with your choice of dipping sauce for best flavor and crunch.

Notes

  • Dry shrimp thoroughly before breading to ensure the coating sticks well.
  • Do not overcrowd the pan when frying to maintain oil temperature and achieve even crispiness.
  • Fresh shredded coconut yields better texture, but frozen coconut works in a pinch.
  • Maintain oil temperature around 350°F (175°C) to avoid greasy shrimp.
  • Serve Coconut Shrimp warm and fresh for optimal taste and crunch.

Nutrition

Keywords: Coconut Shrimp, crispy shrimp, appetizer, tropical recipe, seafood, easy shrimp recipe, gluten-free shrimp

Find it online: https://gourmetglazing.com/coconut-shrimp/