These homemade coconut shrimp are extra crispy, sweet, and golden with that restaurant-style crunch in every bite.
Crazy For Crispy Coconut Shrimp!
- Flavor: These shrimp have a lightly sweet and crispy coconut exterior, with tender shrimp inside, and finished with a zesty orange chili dip.
- Technique: Triple coating helps the crumbs adhere to brown better and keeps the crumbs from falling off. Need a little help in the kitchen? This is a great opportunity to teach the kids or grandkids how to bread shrimp.
- Skill level: This recipe uses simple steps and common ingredients, with the only slightly advanced part being frying the shrimp.
- Serving Suggestions: I love serving these at gatherings because they disappear fast and are especially popular with the dipping sauce. Make a shrimp appetizer platter with air fryer popcorn shrimp and grilled shrimp skewers. Or make it a meal and serve them with lemon rice, a salad, and grilled vegetables.
Key Ingredients that Make it Work
- Shrimp: Use raw medium to large shrimp because they hold up well and stay juicy. The tails can be kept on for a more stylish presentation.
- Coconut: Use pre-shredded coconut or coconut flakes for the best results. Sweetened coconut gives the coating a slightly sweet flavor and browns nicely. But unsweetened will also work.
- Oil for Frying: Choose a neutral oil for frying, like vegetable or canola. These oils will ensure even browning, and other oils may affect the flavor of the finished dish. Make sure to add enough oil to the pot for a good deep fry.
- Sauce Ingredients: Orange marmalade and some chili sauce are all it takes for the dip. Guests will love this simple yet flavorful addition.
Variations
- For a less spicy dip, replace the chili sauce with a milder sweet chili sauce. Not spicy enough? Add a pinch of cayenne to the flour mixture.
- These shrimp can also be made without the coconut. Just use full panko crumbs or replace half of the panko with crushed cornflakes.
How to Make Coconut Shrimp
- Make the dip (full recipe below). Prepare the breading ingredients.
- Dry the shrimp and dip them in the different coatings.
- Fry the shrimp in batches until golden and crispy.
- Drain on paper towels and serve hot with the dip.
Tricks for the Best Crunch
- Don’t skip patting the shrimp dry because it helps the coating stick better and gives you a more even, golden browning.
- When coating the shrimp, press the coconut mixture firmly to prevent it from falling off.
- Use a thermometer for the oil. The right temperature makes sure the shrimp isn’t too greasy. And fry in small batches to maintain oil temperature.
- Need to be ready for the party ahead of time? Bread the shrimp ahead and refrigerate up to 4 hours before frying.
- These can also be air-fried. Set the air fryer at 390°F and fry for about 6 to 8 minutes, flipping halfway.
Storing and Reheating
- Keep leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
- Reheat in the oven or air fryer to restore crispness.
- Freeze breaded but uncooked shrimp for up to 2 months, then fry straight from frozen, adding 1 to 2 minutes of cook time. Cooked shrimp can also be frozen, though they reheat slightly less crisp.
For Seafood Lovers
Did you enjoy this Coconut Shrimp recipe? Leave a comment and rating below.
Coconut Shrimp
Crispy coconut shrimp are coated in sweet coconut and panko for a quick, juicy, and golden appetizer.
Equipment
Ingredients
- 1 pound raw shrimp peeled and deveined
- ¼ cup all-purpose flour *
- ¼ teaspoon kosher salt or to taste
- ⅛ teaspoon freshly ground black pepper or to taste
- 2 large eggs
- ½ cup shredded coconut
- ½ cup Panko breadcrumbs
- oil for frying such as vegetable oil
Orange Marmalade Dip:
- ½ cup orange marmalade
- ¼ cup chili sauce
Instructions
- To make the dip, in a small bowl, mix orange marmalade and chili sauce until well combined. Taste and adjust the proportions if you prefer it sweeter or spicier. Set aside.
- To prepare the shrimp, clean and devein the shrimp. Pat them dry with paper towels to remove any excess moisture and set aside.
- In one shallow bowl, mix the flour, salt, and pepper. In a second shallow bowl, beat the eggs. In a third shallow bowl, combine the shredded coconut and panko breadcrumbs.
- First, coat each shrimp in the flour mixture, shaking off any excess. Next, dip the floured shrimp into the egg. Finally, coat the shrimp with the coconut and breadcrumb mixture, pressing gently to ensure the coating sticks well.
- Meanwhile, to a small saucepan over medium heat, add oil to reach about 2 inches deep. Heat to 350°F measured by a thermometer.
- In batches, carefully add the coated shrimp to the hot oil. Do not overcrowd the saucepan. Fry for 2-3 minutes, or until golden brown and crispy, flipping after about 1 minute.
- Use a slotted spoon to remove the shrimp from the oil. Place on a plate lined with paper towels to drain excess oil.
- Serve hot coconut shrimp hot with the orange marmalade dip on the side.
Notes
- Keep leftovers in an airtight container in the refrigerator for 3-4 days.
Nutrition Information
Calories: 361 | Carbohydrates: 45g | Protein: 21g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 225mg | Sodium: 1129mg | Potassium: 323mg | Fiber: 3g | Sugar: 28g | Vitamin A: 464IU | Vitamin C: 5mg | Calcium: 110mg | Iron: 2mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
©Our Zesty Life. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Like our recipes?
Follow us on Pinterest!
REPIN this Cocount Shrimp recipe
