Coconut Shrimp is easy to make and my model tastes so a lot better than something from a restaurant! My recipe may be prepared in a single hour and contains a straightforward dipping sauce. Features a how-to video!
Do-it-yourself Coconut Shrimp Recipe
At present we’re bringing a restaurant favourite dwelling with this golden-delicious coconut shrimp recipe. With their flippantly tropical, well-rounded taste and a crisp golden shell of breading, they’re completely irresistible.
Prior to now, I’d struggled with completely crusting the shrimp, with bald patches of uncovered shrimp and stringy bits of coconut that fell off too simply, so I resolved to good this recipe for an excellent, golden, crisp coating each time. I take advantage of a particular trick (just like the one I take advantage of with my mozzarella sticks) to get the breading good and even, and it’s a serious sport changer!
Serve these alongside some do-it-yourself potato chips or fries and a facet of pineapple salsa, and also you’ve obtained your self a vacation-worthy meal proper at dwelling. For dipping, we like to make use of a easy candy chili sauce sweetened with a little bit of apricot preserves (not-so-homemade, however quick and attractive!). You might all the time dip straight into chili sauce or use certainly one of your different your favourite dips, although.
This coconut shrimp recipe would additionally make an incredible appetizer for New Yr’s Eve (we all the time do shrimp right here on New Yr’s). Or, in case you desire a extra savory possibility, attempt my garlic butter shrimp!
What You Want
You already know the drill, let’s focus on just a few of the important thing components wanted to make coconut shrimp:
- Shrimp. You need to use recent or beforehand frozen uncooked shrimp (as you’ll be able to see, mine are nonetheless frozen on this picture, all the time thaw earlier than utilizing). I like to make use of additional massive shrimp for the right two-bite deal with, however any measurement will work. Be sure to take away the shells (however go away the tails!) earlier than coating.
- Oil. Use a superb, impartial oil for frying (one that may deal with excessive temperatures), like vegetable oil or peanut oil.
- Panko & Sweetened shredded coconut. This may make up that crisp, wonderful and barely tropical breading. Mix these two in a meals processor and pulse till the coconut is ok for an excellent breading.
- Spices. Salt, garlic powder, and cayenne taste add some additional taste to the shrimp. Cayenne provides a bit of warmth; I really feel like I take advantage of a refined quantity that provides only a trace of spice. Be at liberty to omit this fully in case you don’t need any spice, or bump it up in case you’re a spicy meals aficionado.
SAM’S TIP: Thaw frozen shrimp by putting it within the fridge in a single day, or to thaw it quicker merely place it in a bowl of cool water. Change the water periodically till the shrimp have thawed (it received’t take too lengthy).
Keep in mind, that is simply an summary of the components I used and why. For the complete recipe please scroll right down to the underside of the put up!
How one can Make Coconut Shrimp
- Put together your coating – Pulse coconut and panko in a meals processor till it resembles coarse crumbs, then put aside. Prep your eggs, breading, and shrimp.
- Dredge the shrimp – Dredge the shrimp first in flour, then in egg, after which within the coconut/panko combination. Place in within the fridge whereas your oil heats.
- Warmth your oil – Fill a big pot with 2-3″ of vegetable oil and warmth over medium till it reaches 375F.
- Fry till golden – Fry shrimp in batches of 2-3 and place on a paper towel lined cookie sheet to empty. Keep in mind to let the oil come again to temperature between batches!
A be aware on the meals processor step: Many coconut shrimp recipes skip this step and simply toss collectively panko and coconut. Nevertheless, I discovered that once I tried this my shrimp had hassle holding on to the breading; it turned patchy and never as crisp as I’d like with errant, too-stringy bits of coconut. To treatment this, I pulse every little thing within the meals processor just a few instances. The shrimp maintain onto this breading fantastically with flawless golden, completely crisp protection and loads of taste.
SAM’S TIP: When dipping your shrimp, ensure the egg coating fully covers the flour earlier than shifting over to the panko/coconut. Typically after dipping, even in case you suppose you’ve fully dipped the shrimp, the egg will slip proper off and go away naked patches of flour that the breading can’t adhere to. Take a second, dip the shrimp in egg, watch the surplus drip off, after which re-dip iff there are any naked patches of flour displaying.
- Put together the dipping sauce – Warmth the apricot preserves within the microwave, then mix with the chili sauce utilizing a whisk.
- Dip and luxuriate in! Dip shrimp within the ready sauce and luxuriate in!
SAM’S TIP: Similar to once we made donut holes, you’ll wish to let your oil come again to temperature between batches of shrimp. Putting your shrimp in oil that’s too chilly will lead to a greasy, soggy breading. All the time preserve an in depth eye on that thermometer!
Steadily Requested Questions
Sure! To make this recipe within the air fryer, merely put together the shrimp as directed, spray with a cooking spray, and air fry at 400F for 7-10 minutes or till performed. You will have to flip the shrimp midway by means of frying. Word that your shrimp received’t be as golden brown when air fried.
My coconut shrimp recipe makes an incredible appetizer or snack by itself, however in case you’d prefer to make a meal out of it you’ll be able to all the time serve your shrimp with a facet of coleslaw and fries.
You may make coconut shrimp recipe gluten free by utilizing a gluten free all-purpose flour and gluten free panko breadcrumbs.
This coconut shrimp recipe is my final put up for 2022! Thanks a lot for baking with me this 12 months 💜. I’ll see you on Monday for my first put up of 2023!
Glad New Yr!
Let’s bake collectively! I’ll be strolling you thru all of the steps in my written recipe and video under! In the event you do that recipe, you should definitely tag me on Instagram, and you may also discover me on YouTube and Fb
Servings: 6 servings (about 8 shrimp per serving)
Fast & straightforward dipping sauce
Stop your display from going darkish
Mix coconut and panko in a meals processor and pulse repeatedly a number of instances till coconut is ok and not stringy and combination resembles coarse crumbs. Pour right into a bowl and put aside.
1 ½ cups sweetened shredded coconut, ¾ cup plain panko
Crack your eggs in a separate bowl and beat with a whisk till scrambled. Put aside.
2 massive eggs
In one other bowl, mix flour, desk salt, garlic powder and cayenne and whisk to mix.
⅔ cup all-purpose flour, ¼ teaspoon desk salt, ¼ teaspoon garlic powder, ⅛ teaspoon cayenne powder
Place your shrimp on a wax paper lined baking sheet, pat throughout with paper towels to dry, and sprinkle throughout with kosher salt.
2 lbs additional massive shrimp, Kosher salt
Maintain the shrimp by the tail and dredge within the flour combination till shrimp is fully coated in flour (excluding the tail, attempt to preserve that tidy).
Dip the shrimp within the crushed egg, let the surplus egg drip off again into the bowl, then dredge within the coconut/panko combination. Be sure that to totally coat with the coconut combination so the shrimp is fully coated.
Return to baking sheet. As soon as all shrimp have been dredged, place within the fridge whilst you warmth your oil.
Warmth the oil: Fill a big heavy-bottomed pot (I like to make use of a Dutch oven) 2-3” (6.5cm) with vegetable oil and repair a thermometer to the facet to watch the temperature (ensure the underside of the thermometer isn’t touching the facet or backside of the pot). Flip stovetop warmth to medium and warmth to 375F (190C). Whereas oil is heating, line a cookie sheet with paper towels (2-3 sheets deep) and put aside.
As soon as oil reaches temperature, take away shrimp from the fridge. Working in batches of simply 2-3 at a time, fastidiously decrease the shrimp into the oil utilizing a frying spider and cook dinner till golden brown. Take away shrimp utilizing frying spider to ready cookie sheet.
Repeat the frying course of with remaining shrimp till all have been cooked. Be sure that to permit oil to return to temperature between batches and monitor the temperature of the oil as you cook dinner.
Serve instantly with or with out non-compulsory dipping sauce.
Place apricot preserves in a small microwave-safe dish and microwave in 5-second intervals till it’s fluid and simply stirred with a whisk.
3 Tablespoons apricot preserves
Add candy chili sauce and whisk till mixed. Serve instantly with shrimp.
⅓ cup candy chili sauce
Be at liberty to make use of any measurement shrimp you desire to, however be aware that smaller shrimp cook dinner quicker and bigger shrimp slower. I’ve discovered additional massive are the right two-bite measurement and they’re my choice.
This can be a not-so-from-scratch recipe that’s fast and straightforward and pairs splendidly with the shrimp. The ratios right here yield a candy however spicy sauce; to mood the spiciness extra you’ll be able to add extra apricot preserves, a tablespoon at a time.
These are finest served recent however will preserve in an hermetic container within the fridge for as much as 3 days.
Preheat oven to 425F (215C). Line a baking sheet with aluminum foil and spray flippantly with cooking spray. Place shrimp in an excellent layer, spacing at the very least 1” aside and flippantly spray the shrimp with cooking spray (I like to make use of an olive oil spray).. Bake 10-13 minutes, flipping midway by means of, till shrimp flip golden brown and facilities are opaque. Shrimp is not going to be as golden when baked as they’re when fried.
Preheat air fryer to 400F. Put together shrimp as instructed then spray with cooking spray (I like to make use of an olive oil spray). Cook dinner shrimp for 7-10 minutes, flipping midway by means of, till outsides are crisp and facilities are opaque when damaged into. You’ll seemingly must work in batches to not overcrowd the shrimp. Shrimp is not going to be as golden when air-fried.
Serving: 1serving | Energy: 375kcal | Carbohydrates: 42g | Protein: 26g | Fats: 12g | Saturated Fats: 8g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 1g | Trans Fats: 0.02g | Ldl cholesterol: 245mg | Sodium: 1233mg | Potassium: 307mg | Fiber: 2g | Sugar: 21g | Vitamin A: 389IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 2mg
Dietary data relies on third-party calculations and needs to be thought-about an estimate solely. Precise dietary content material will differ based mostly upon manufacturers used, measuring strategies, cooking methodology, portion sizes, and extra.