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I’m excited to share my favorite crispy coconut shrimp recipe with you! This tropical seafood dish is perfect for any gathering. The golden, sweet coating on these homemade coconut shrimp will make your guests want more.
The sweetened shredded coconut melts during cooking. It makes a crisp and slightly caramelized coating. It’s like a mini vacation for your taste buds! Plus, the spicy-sweet dipping sauce takes this dish to a whole new level.
This coconut shrimp recipe is great as an appetizer or a meal with a fresh salad. It will make your dining room feel like a beachside paradise!
5 Reasons You’ll Love This Recipe
This coconut shrimp recipe will soon be your top pick! It’s a quick appetizer that wows everyone at parties.
The crispy texture is amazing. Shrimp turn out golden and crunchy, not greasy. You’ll enjoy the juicy shrimp inside and the crisp outside.
The mix of sweet and savory tastes is incredible. Coconut adds sweetness that matches the shrimp’s saltiness. This flavor mix will make you want more.
Preparation is easy. This dish is simple to make, great for busy nights or surprise guests.
- Crispy texture that’s not greasy
- Perfect balance of sweet and savory
- Quick and easy preparation
- Simple ingredients
- Versatile serving options
This dish can be served in many ways. Enjoy it as an appetizer, in salads, or as the main course. You can do so much with it!
“I never knew making restaurant-quality coconut shrimp could be this easy! It’s become my go-to recipe for impressing guests.”
This coconut shrimp recipe is a winner with its great taste, easy prep, and versatility. It will be a favorite in your kitchen.
Exact Ingredients List (+ Possible Substitutes)
I’ve got all the shrimp ingredients you need for this tasty coconut shrimp recipe. First, we have 1 pound of raw large shrimp. Make sure they’re peeled and deveined, but keep those tails on for a fancy touch!
For the crispy coconut coating, you’ll need:
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 large eggs
- 3/4 cup Panko bread crumbs
- 1 cup sweetened shredded coconut
To fry these beauties, grab 3-4 tablespoons of vegetable or coconut oil. Now, let’s talk recipe substitutions. If you’re looking for a healthier option, try whole wheat flour instead of all-purpose. You can also use unsweetened shredded coconut, but it might lose some sweetness and crispness.
Don’t forget about the dipping sauce! Mix 3 tablespoons of Thai chili sauce with 6 tablespoons of orange, peach, or apricot jam. It’s the perfect sweet and spicy complement to your crispy coconut shrimp.
“The secret to amazing coconut shrimp is in the quality of your ingredients and the perfect dipping sauce!”
Instructions
Let’s start making our coconut shrimp. First, I set up three shallow bowls. The first bowl has flour, salt, and pepper. The second has beaten eggs.
The third bowl mixes Panko breadcrumbs and shredded coconut. This is where the magic happens.
Now, let’s coat the shrimp. I dip each shrimp in flour, then in egg, and lastly in coconut. This triple dip makes sure they get a crispy, tasty coat.
For frying, I heat oil in a big skillet over medium heat. I put the coated shrimp in the oil and cook for 2-3 minutes on each side. They turn out golden-brown and perfect.
While the shrimp cook, I make the dipping sauce. I mix Thai chili sauce with fruit preserves. It’s sweet, spicy, and goes great with the coconut shrimp.
If you don’t want to fry, try these other ways to cook:
- Bake at 400°F for 17-18 minutes, flipping halfway through
- Air fry at 400°F for about 6 minutes, flipping halfway
Both methods make crispy shrimp without oil. You’ll love whichever way you choose!
Tips, Tricks & Storing
Choosing the right shrimp is key for perfect coconut shrimp. Use large, raw shrimp for a juicy bite. For a great coating, follow these steps: first, dredge in flour, then dip in egg, and last, coat with coconut-Panko mix. Press it gently so it sticks well.
Don’t put too many shrimp in the pan at once. This keeps the oil hot and makes the shrimp golden. Use tongs to flip them easily and drain on paper towels to get rid of extra oil.
Leftovers can be kept in the fridge for 3 days. If you want to keep them longer, freeze them for 2 months. To reheat, put them in a 350°F oven for 10 minutes. They’ll be crispy again!
- Choose large, raw shrimp for best results
- Use a three-step coating process for maximum crispiness
- Don’t overcrowd the pan when frying
- Store in the fridge for short-term, freeze for long-term
Follow these tips to make restaurant-quality coconut shrimp at home. Enjoy the tasty, crispy shrimp right in your kitchen!
Recipe Variations & Serving Suggestions
I love trying new things with coconut shrimp. One fun twist is coconut chicken. I coat it the same way, and it gets crispy and tasty. I add chopped cilantro on top for a fresh touch.
For dipping sauces, I adore the honey-lime mix. It’s made with 1/4 cup honey and 1/4 cup lime juice. I add a slice of serrano chile for extra zing. If you like it spicy, try my Sriracha-mayo sauce. It’s easy to make with 1/2 cup mayonnaise, 1 tablespoon Sriracha, and 1 tablespoon Thai sweet chili sauce.
Coconut shrimp is great for many things. It’s perfect as an appetizer or a main dish with a salad. For a tropical feel, serve it with grilled pineapple and coconut rice. These ideas make coconut shrimp perfect for any event, from simple dinners to big parties.