Irresistible Coconut Shrimp Recipe for a Tropical Twist

Coconut shrimp is like a tropical vacation for your taste buds, where crispy coconut flakes meet tender, juicy shrimp. Imagine biting into these golden delights, with the sweet aroma of coconut dancing in the air, instantly transporting you to a sun-soaked beach.

I remember the first time I made coconut shrimp for a family gathering; it was a hit! Everyone clamored for seconds, and I felt like a culinary rock star. Whether it’s a casual weeknight dinner or a fancy gathering, this dish will surely impress.

I once served coconut shrimp at a beach-themed party and watched my friends turn into total foodies, raving about each bite.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Large Shrimp: Opt for fresh or frozen shrimp; just make sure they are peeled and deveined for easy cooking.

• Shredded Coconut: Use sweetened or unsweetened shredded coconut based on your taste preference; both work beautifully.

• All-Purpose Flour: This helps the batter stick to the shrimp while frying; feel free to substitute with gluten-free flour if needed.

• Eggs: Two large eggs create that perfect binding agent; whisk them well before using.

• Seasonings: A mix of salt, pepper, and cayenne pepper adds just the right amount of flavor kick.

• Oil for Frying: Choose vegetable oil or coconut oil for deep frying; both yield great results.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Set Up Your Station: Start by gathering all your ingredients and tools. Set up three bowls: one with flour, one with whisked eggs, and one with shredded coconut mixed with seasonings.

Dip the Shrimp: Take each shrimp and first coat it in flour. Shake off any excess before dipping it into the egg wash until fully coated.

Coconut Coating Time!: After egg coating, roll each shrimp in the coconut mixture until completely covered. You want that fluffy exterior to really shine!

Heat the Oil: In a large skillet over medium-high heat, add enough oil to cover the bottom. Once hot (about 350°F/175°C), place shrimp in batches without overcrowding them.

Fry Until Golden Brown: Cook each side for 2-3 minutes until lightly golden. Don’t forget to flip them when you smell that heavenly aroma filling your kitchen!

Drain and Serve!: Once cooked, transfer your coconut shrimp onto paper towels to drain excess oil. Serve them warm with your dipping sauce of choice—sweet chili sauce is my personal favorite!

With these simple steps, you’ll have perfectly crispy coconut shrimp ready to impress anyone who walks through your door!

Perfecting the Cooking Process

To achieve perfectly crispy coconut shrimp, start by breading the shrimp first, then heat oil while you prepare your cooking station. Fry in batches to maintain temperature and ensure even cooking.

Add Your Touch

Feel free to experiment with spices like cayenne or paprika to add heat. You can also swap out the coconut for crushed cornflakes for a different texture and flavor profile.

Storing & Reheating

Store any leftover coconut shrimp in an airtight container in the fridge for up to two days. Reheat in the oven at 350°F (175°C) for about 10 minutes to regain that crispy texture.

It was during a summer BBQ when my friend first tried my coconut shrimp recipe. The look on their face was priceless; they declared it “the best thing since sliced bread!” Moments like that remind me of why I love cooking.

FAQ

What type of shrimp should I use for coconut shrimp?

Use large, peeled and deveined shrimp for optimal texture and flavor in your coconut shrimp.

Can I bake coconut shrimp instead of frying?

Yes, bake them at 400°F (200°C) for about 15-20 minutes until golden brown.

What dipping sauces pair well with coconut shrimp?

Sweet chili sauce or mango salsa complement coconut shrimp beautifully, enhancing its tropical flavors.

Print

Coconut Shrimp

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Katie Thompson
• Total Time: 25 minutes
• Yield: Serves approximately 4 people 1x

Print Recipe

Pin Recipe

Description

Coconut shrimp is a tropical delight that pairs crispy coconut flakes with tender, juicy shrimp. This easy-to-make dish is perfect for any occasion, from casual dinners to festive gatherings. With each bite, you’ll experience a burst of flavor that transports you to sun-soaked beaches. Serve these golden-brown bites with your favorite dipping sauce for an unforgettable treat.

---

Ingredients

Scale 1x2x3x

• 1 lb large shrimp, peeled and deveined
• 1 cup shredded coconut (sweetened or unsweetened)
• 1 cup all-purpose flour
• 2 large eggs, whisked
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp cayenne pepper (optional)
• Oil for frying (vegetable or coconut)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Set up three bowls: one with flour, one with whisked eggs, and one with shredded coconut mixed with salt, pepper, and cayenne.
2. Coat each shrimp in flour, shaking off excess, then dip into the egg wash, ensuring it’s fully coated.
3. Roll each shrimp in the coconut mixture until well-covered.
4. Heat oil in a skillet over medium-high heat until it reaches about 350°F (175°C).
5. Fry shrimp in batches for 2-3 minutes per side until golden brown and crispy.
6. Drain on paper towels and serve warm with your preferred dipping sauce.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: Tropical

Nutrition

• Serving Size: 4 shrimp (140g)
• Calories: 330
• Sugar: 6g
• Sodium: 490mg
• Fat: 14g
• Saturated Fat: 10g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 15g
• Cholesterol: 150mg