Food

Recipe: The Best Coconut Shrimp

Posted by oranabutterfly on

I love cooking and so it should be no surprise that I love hosting as well. I have a few go-to recipes that I always seem to have most of the ingredients for and are a huge hit every time I serve it. This coconut shrimp recipe is one of them. Coconut shrimp is sweet and crunchy. It works great as an appetizer, as a snack, or if you’re single like me, a light meal.

The ingredients are relatively easy to secure and prep. The hardest part of this recipe is the prep, but once your shrimp are coated, it’s a matter of simply frying them quickly (less than 10 minutes max) before you’re ready to bite into the unctuous deliciousness.

Even though I like to use Sunflower oil for frying (no specific reason, just my personal preference), please note that you can also use vegetable or canola oil for this recipe. I do not recommend using olive oil because it can burn and smoke too fast.

The Best Coconut Shrimp

The easiest coconut shrimp recipe that will impress everyone – and it takes less than 30 minutes!

  • 1/2 cup All purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Salt (plus more, to taste)
  • 1/4 tsp Black pepper
  • 2 Eggs (beaten in bowl)
  • 1 cup Bread crumbs (in a plate)
  • 1 cup Unsweetened shredded coconut
  • 1 lb Fresh shrimp (raw, peeled, deveined, with tails on)
  • 1 cup Sunflower oil

  1. Prepare and arrange your coating components in three large bowls: flour, baking powder, salt and pepper in the first one; whisked eggs in the second; and the bread crumbs and shredded coconut in the third.

  2. Pat the shrimp dry and then dip the shrimp into the flour mixture first. Then dip into the egg mixture, allowing the excess egg to drip off. Finally, dip it in the coconut and bread crumb mixture, pressing lightly to ensure the shrimp is properly coated. Set on a baking sheet and continue this process with each shrimp until complete.

  3. Fill a large pan with 2-3 inches of oil. Set to medium to high heat and wait until the oil is heated through (2-3 minutes).

  4. Work in batches to not overcrowd the pan and lower the heat of the oil. Fry enough shrimp pieces at a time, making sure they do not touch. Fry for 2-3 minutes on each side until they are cooked through. Transfer to a plate covered with a paper towel to absorb any residual oil.

  5. Best served with a sweet chilli dipping sauce.

Appetizer, Side Dish, Snack
Coconut Shrimp, Shrimp

Leave a comment