Coconut Shrimp

You won’t believe how easy this is to make, and it’s so much cheaper and tastier to make it right at home!

Coconut Shrimp - You won't believe how easy this is to make, and it’s so much cheaper and tastier to make it right at home!

I’m not the biggest fan of coconut but oddly enough, I am obsessed with coconut shrimp. I’ve only had it a few times because it’s always a bit pricey at the restaurant and I can’t stand having to pay an arm and a leg for something I could easily make right at home. Plus, the homemade version is always a million times better, right?

Coconut Shrimp - You won't believe how easy this is to make, and it’s so much cheaper and tastier to make it right at home!

Coconut Shrimp - You won't believe how easy this is to make, and it’s so much cheaper and tastier to make it right at home!

I’ve actually been wanting to make coconut shrimp for several months now but Jason was never available as my “official” hand model. He’s at school 14 hours a day, including the weekends, but earlier this week, he told me he could write his final paper at home. So I scurried out of the house for that emergency grocery run, scored some gorgeous shrimp and hurried home to fry these babies before the sun went down.

Coconut Shrimp - You won't believe how easy this is to make, and it’s so much cheaper and tastier to make it right at home!

Now this recipe comes together very easily and quickly in a simple 4-step process. The flour mixture, the egg mixture, the coconut breadcrumb mixture and then into the oil. That’s it! It’s a 20 minute process altogether – easy peasy, right?

Coconut Shrimp - You won't believe how easy this is to make, and it’s so much cheaper and tastier to make it right at home!

Just make sure you have that sweet Thai chili sauce ready to go because once these babies are fried, you won’t want to wait a single second before devouring them. They are unbelievably crispy with that wonderful coconut crunchiness, and with the sweet Thai chili sauce, it was absolute perfection.

Coconut Shrimp - You won't believe how easy this is to make, and it’s so much cheaper and tastier to make it right at home!

So when you’re short on time and in need of a crowd-pleasing appetizer, these must be on your menu. It’s easy, simple and sure to disappear from your table!

Coconut Shrimp - You won't believe how easy this is to make, and it’s so much cheaper and tastier to make it right at home!

Coconut Shrimp

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Yield 4 servings

Coconut Shrimp

You won't believe how easy this is to make, and it’s so much cheaper and tastier to make it right at home!

Ingredients

  • 2 cups vegetable oil
  • 1 cup Panko bread crumbs
  • 1 cup unsweetened shredded coconut
  • 1 pound medium shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • Sweet chili sauce, for serving

Instructions

  • Heat vegetable oil in a large skillet or Dutch oven over medium high heat.
  • In a large bowl, combine Panko bread crumbs and shredded coconut; set aside.
  • Season shrimp with salt and pepper, to taste. Working one at a time, dredge shrimp in the flour, dip into the eggs, then dredge in the coconut mixture, pressing to coat.
  • Working in batches, add shrimp to the Dutch oven and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
  • Serve immediately with sweet chili sauce, if desired.
http://damndelicious.net/2013/12/13/coconut-shrimp/


Comments

  1. says

    I love/love this recipe I’ve been using coconut oil & it’s sublime with this type of dish! I’m so doing chicken breast post-holiday this way! Thanks, XO

      • Chung-Ah says

        I’ve never actually fried in coconut oil but I do know that it is possible. I particularly like using vegetable or canola oil for deep frying.

        • Cheryl says

          You should try it. It’s very light and has a much higher smoke point than most other oils (about 450 degrees) which means less free radicals, and it can be used several times before it needs to be replaced. It is what EVERYTHING was fried in back in the 70s before soybean oil hit the market, and it doesn’t impart a coconut taste to everything either.

          • TL says

            I am actually looking at my jar of Coconut oil and it says not to use for deep-frying and only suitable for medium heat up to 350°. Just wanted to let you know.

          • Chung-Ah says

            TL, thank you for your input but you can actually use coconut oil as your temperature should range between 325-350.

  2. Betty says

    I wonder if this could be prepared up to the point of frying it and then leave it in the fridge for a couple of hours. Has anyone tried this?

  3. Rachael says

    I want to make these but only have sweetened coconut. Will that work? It’s what I use when I make coconut chicken strips.

  4. Karen R says

    I have wanted to do my own shrimp, but do not know how to buy it, what to look for, frozen in bags in the freezer section, from the seafood counter….what? What is medium compared to large or small. I know what salad shrimp is but is that considered small? My local grocery store has not been very helpful and the other store does not have a seafood counter.

    • Chung-Ah says

      Karen, you are looking for fresh shrimp, not frozen. As this recipe calls for medium shrimp, shrimp with a 41/50 count will do. Hope that helps!

  5. Marcy says

    Trying these tomorrow with sweetened coconut! But I am wanting to bake them instead of frying (trying to eat better!). Do you think it will work to bake them? What temp and time would you recommend?

    • Chung-Ah says

      Marcy, you can certainly try to bake these but I cannot speak for the change in taste/texture of the dish. I have never baked these myself so you will have to adjust temp and time as needed.

  6. Denice says

    Fantastic meal! I made it with Jasmin rice and a side of veggies. The five year olds were -at first Ewww! But one bite and were delighted. Thanks for a simple and great tasting recipe.

  7. Lesa says

    Listen here Ms. Chung-Ah… I don’t know know what kind of evil sorcery you’re up to by posting these delicious recipes and forcing me to come back for more, but it’s working!!! : )

  8. Hailey says

    Ugh, this was SO GOOD. Thank you for the recipe! My alternative was a beer battered coconut shrimp – I figured this one would be more crisp, and it was perfect! I put about a half an inch of canola oil in a pan and fried them that way. Also, my grocery store doesn’t carry fresh shrimp anymore, so I went with small frozen ones and I think I like this option better (although it’s much more time consuming!). It makes for optimum crunchiness. Served with couscous and cucumber salad. Lovely. :)

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Current day month ye@r *