Coconut Shrimp
Crispy, golden-fried shrimp with a sweet and savory coconut coating. This popular appetizer, with roots in Caribbean cuisine, is incredibly addictive, especially when paired with a tangy sweet chili dipping sauce. Perfect for parties or a special treat!
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Shrimp and Breading Station
- b.Rinse the shrimp and pat them completely dry with paper towels. This is crucial for helping the coating adhere.
- c.Set up a breading station with three shallow dishes. In the first dish, whisk together the all-purpose flour, salt, black pepper, and garlic powder.
- d.In the second dish, lightly beat the eggs until smooth.
- e.In the third dish, combine the sweetened shredded coconut and panko breadcrumbs. Mix them thoroughly to ensure an even coating.
- 2
Step 2
- a.Bread the Shrimp
- b.Holding a shrimp by its tail, dredge it in the flour mixture, making sure it's lightly coated on all sides. Gently shake off any excess flour.
- c.Next, dip the floured shrimp into the beaten egg, allowing any excess to drip back into the dish.
- d.Finally, press the shrimp firmly into the coconut-panko mixture, covering it completely. This pressure helps the coating stick.
- e.Place the breaded shrimp in a single layer on a baking sheet or large plate. For best results, chill the breaded shrimp in the refrigerator for 15-30 minutes to help the coating set.
- 3
Step 3
- a.Heat the Frying Oil
- b.Pour the vegetable oil into a heavy-bottomed pot or Dutch oven to a depth of at least 2 inches.
- c.Heat the oil over medium-high heat until it reaches a steady temperature of 350°F (175°C). Use a cooking thermometer for accuracy.
- 4
Step 4
- a.Fry the Shrimp in Batches
- b.Carefully place 5-6 breaded shrimp into the hot oil, ensuring not to overcrowd the pot, which can lower the oil temperature.
- c.Fry for 2-3 minutes, flipping once halfway through, until the shrimp are golden brown, crispy, and cooked through (the shrimp will be pink and opaque).
- d.The internal temperature of the shrimp should reach 145°F (63°C).
- 5
Step 5
- a.Drain and Serve
- b.Using a slotted spoon or spider strainer, remove the cooked shrimp from the oil.
- c.Transfer them to a wire rack set over a baking sheet to drain any excess oil. This keeps them crispy.
- d.Allow the oil to return to 350°F (175°C) before frying the next batch.
- e.Serve immediately while hot and crispy, with sweet chili sauce for dipping.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the crispiest coating, ensure the shrimp are completely dry before breading.
- 2Chilling the breaded shrimp for 15-30 minutes before frying helps the coating adhere much better.
- 3Maintain a consistent oil temperature of 350°F (175°C). If the oil is too cool, the shrimp will be greasy; if it's too hot, the coconut will burn before the shrimp cooks.
- 4Do not overcrowd the pot. Fry in small batches to keep the oil temperature stable and ensure even cooking.
- 5For a less sweet version, use unsweetened shredded coconut instead of sweetened.
- 6Serve immediately. Coconut shrimp loses its crispiness as it cools.
Adapt it for your goals.
Spicy Coconut Shrimp
Add 1/2 teaspoon of cayenne pepper or red chili flakes to the flour mixture for a spicy kick.
Baked Coconut ShrimpBaked Coconut Shrimp
For a healthier alternative, preheat your oven to 400°F (200°C). Arrange the breaded shrimp on a wire rack set on a baking sheet. Lightly spray with cooking oil and bake for 10-12 minutes, flipping halfway, until golden and cooked through.
Air Fryer Coconut ShrimpAir Fryer Coconut Shrimp
Preheat your air fryer to 375°F (190°C). Place shrimp in a single layer in the basket, spray with oil, and cook for 8-10 minutes, flipping halfway, until crispy and golden.
Gluten Free Coconut ShrimpGluten-Free Coconut Shrimp
Substitute the all-purpose flour with a gluten-free all-purpose blend and use gluten-free panko breadcrumbs.
Why this is on our healthy list.
Excellent Source of Lean Protein
Shrimp is packed with high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Rich in Selenium
Shrimp is one of the best dietary sources of selenium, a powerful antioxidant that helps protect cells from damage, supports thyroid function, and boosts the immune system.
Contains Astaxanthin
The pink-red color of cooked shrimp comes from astaxanthin, an antioxidant that may help reduce inflammation and protect against certain chronic diseases.
Frequently asked questions
A serving of 6 pieces of fried Coconut Shrimp contains approximately 450-550 calories, depending on the size of the shrimp and the amount of oil absorbed during frying. This does not include the dipping sauce.