Golden, candy, and crisp coconut shrimp is a crowd-favorite finger meals and it all the time flies off the serving platter, particularly in case you serve it with spicy-sweet 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 might be devoured very quickly!
I initially revealed this recipe in 2014 and have since added new photographs and extra success ideas.
Crispy, candy, and surprisingly easy to make, this straightforward coconut shrimp recipe is a type of restaurant favorites that tastes even higher home made. 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 components.
In the event you’ve by no means made home made 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 an ideal recipe. I can not wait till we’ve got friends to make these for them. ★★★★★“
This shrimp recipe makes the proper midweek meal or fast appetizer as a result of the components are easy and there’s minimal cook dinner time.
Why You’ll Love This Straightforward Coconut Shrimp
In the event you’re looking for one of the best coconut shrimp recipe, right here’s why this one stands out:
- Further crispy texture: A mix of Panko breadcrumbs and shredded coconut creates a lightweight, crunchy coating that stays crisp as an alternative of turning into heavy or greasy.
- Excellent sweet-and-savory taste: Candy coconut balances the naturally briny shrimp for the traditional coconut shrimp taste everybody loves.
- Fast to arrange: Prepared in about half-hour.
- Straightforward 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.
Finest Shrimp to Use
I like to recommend utilizing massive uncooked shrimp which are peeled, deveined, and have the tails connected. The tails make the shrimp simpler to prep, coat, and deal with, particularly in case you’re serving them as an appetizer.
I desire massive shrimp as a result of they shrink as they cook dinner and keep good and juicy. Medium shrimp will work too, however they’ll be a lot smaller after frying. (If in case you have medium shrimp available, they’re additionally fantastic on this honey garlic shrimp recipe.)
For one of the best coconut shrimp, use:
- Massive uncooked shrimp
- Peeled and deveined
- Tails connected
Frozen uncooked shrimp work simply advantageous as properly. Simply thaw them utterly and pat them dry earlier than breading. Dry shrimp maintain onto the coating a lot better than moist shrimp.
Different Substances You Want
You solely want a handful of easy components:
- Sweetened shredded coconut: Creates the signature taste and caramelized crunch. Unsweetened coconut works too, however the coating received’t change 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 connected.
- Oil for frying: Coconut oil provides delicate taste, although vegetable or avocado oil work simply as properly.
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 lightweight coating of seasoned flour
- Crushed eggs
- A beneficiant combination of sweetened shredded coconut and Panko breadcrumbs
Every layer has a function. 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.
Fry in batches so the pan doesn’t change into crowded.
Hold the oil at medium warmth: too scorching and the coconut burns earlier than the shrimp cook 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 be sure it’s uncooked. That is what I normally use after I can’t get my palms on recent shrimp. Thaw frozen uncooked shrimp utterly and pat dry earlier than coating. I don’t advocate utilizing frozen cooked shrimp.
Remember to pat the shrimp dry earlier than coating. The three-step coating course of is essential. Flour helps the egg stick, and the egg helps the coconut breadcrumbs adhere. Press the coating firmly onto the shrimp earlier than frying.
You possibly can bread the shrimp a couple of hours forward and refrigerate them till able to fry. Fried leftovers reheat properly 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 scorching and crispy.
You possibly can, however the outcomes received’t be pretty much as good. The sugar on the sweetened coconut shreds melts and the coating turns into crisp and barely caramelized. It’s unimaginable. In the event you desire 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 soak up as a lot grease and liquid through the frying course of.
Coconut Shrimp Dipping Sauce
You possibly can serve coconut shrimp plain, but it surely tastes even higher with a dipping sauce. (It’s similar 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 straightforward home made coconut shrimp is, you might by no means order it at a restaurant once more. The crunchy coconut coating, juicy shrimp, and sweet-and-spicy dipping sauce make each chunk irresistible.
Strive 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 overwhelmed eggs, then cowl in your coconut breadcrumbs topping earlier than frying. Prepared in about half-hour and ideal as an appetizer, snack, or straightforward 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 at last 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, resembling 7–8 shrimp at a time, and don’t crowd them within the pan. Flip after 2 minutes and fry the opposite aspect for two minutes or till golden brown. In the event you desire 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 coated within the fridge for as much as 3 days.
Notes
- Freezing Directions: Fried coconut shrimp freezes properly, 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 | Massive Skillet | Tongs
- Shrimp: Massive uncooked shrimp which are peeled, deveined, and have the tails connected are finest 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 at liberty to take away the tails earlier than beginning if desired.
- Can I Use Cooked, Frozen Shrimp? I don’t advocate 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 desire frying the coconut shrimp in coconut oil for one of the best style. You want sufficient to coat the underside of your skillet, normally 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 an alternative. I’ve not personally tried them in an air-fryer. You’ll lose a number 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 an additional 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!
