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Coconut Shrimp

Coconut Shrimp
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Crispy, golden coconut shrimp featuring a crunchy coconut-panko coating and tender shrimp inside. This quick and easy recipe brings tropical flavors to your table, perfect as an appetizer, main course, or party snack. With simple ingredients and versatile preparation options including baking or frying, it’s an impressive dish ready in under 30 minutes that pairs beautifully with a variety of dipping sauces.

Ingredients

Scale

Shrimp Preparation

  • 1 lb large shrimp, peeled and deveined

Coating Ingredients

  • 1/2 cup all-purpose flour (or gluten-free flour for gluten-free option)
  • 2 large eggs, beaten
  • 1/2 cup sweetened or unsweetened coconut flakes
  • 1/2 cup panko breadcrumbs (or gluten-free panko breadcrumbs)

Seasonings

  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper (optional, for mild heat)

For Frying

  • Vegetable or canola oil, enough for frying (about 2 cups)

Instructions

  1. Prep the shrimp: Rinse peeled and deveined shrimp under cold water and pat dry thoroughly with paper towels to ensure the coating adheres well.
  2. Set up dredging stations: Arrange three bowls: one with flour seasoned with salt and pepper, one with beaten eggs, and one with a mixture of coconut flakes and panko breadcrumbs combined evenly.
  3. Coat the shrimp: Dip each shrimp first into the seasoned flour, shaking off excess, then into the beaten eggs, and finally press into the coconut-panko mixture to coat evenly.
  4. Rest coated shrimp: Let the coated shrimp rest for a few minutes to help the batter adhere better before cooking.
  5. Fry until golden: Heat oil in a deep pan or skillet to 350°F (175°C). Fry shrimp in small batches for 2-3 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
  6. Serve while hot: Enjoy immediately for the best crispy texture or keep warm in a low oven if serving later.

Notes

  • Dry the shrimp thoroughly before coating to prevent the batter from slipping off.
  • Do not overcrowd the frying pan to maintain oil temperature and crispiness.
  • Use fresh or well-stored coconut flakes for the best flavor and crunch.
  • Maintain oil temperature around 350°F using a thermometer for even frying.
  • Let coated shrimp rest a few minutes before frying to improve adhesion of coating.
  • For a gluten-free version, substitute flour and panko with gluten-free alternatives.
  • To bake instead of fry, spray coated shrimp lightly with oil and bake at 400°F for 12-15 minutes until crispy.

Nutrition

Keywords: coconut shrimp, crispy shrimp, tropical recipe, gluten-free shrimp, seafood appetizer, party finger food

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