Coconut Shrimp
User Reviews
5
Coconut Shrimp
Description
This Coconut Shrimp recipe starts by finely pulsing sweetened shredded coconut with panko breadcrumbs until it forms coarse crumbs. Shrimp are dried and lightly salted before being dredged in a spiced flour mixture containing garlic powder, cayenne, and salt. After coating in flour, the shrimp are dipped in scrambled eggs and then coated thoroughly with the coconut-panko mixture. The coated shrimp chill briefly before cooking.
The shrimp can be fried in vegetable oil until golden and crispy, or baked in a preheated oven or cooked in an air fryer for a lighter finish, though frying yields a more browned crust. The texture combines a crunchy, sweet crust with the juicy, tender shrimp inside. The accompanying sauce blends sweet chili sauce and apricot preserves to add a sweet-spicy component that balances the richness of the coconut crust.
These shrimp are best served immediately after cooking to preserve their crispy coating. Leftovers can be refrigerated for up to three days in an airtight container. Adjust the apricot preserves in the sauce to moderate spiciness if desired. Cooking times vary with shrimp size; extra-large shrimp provide a good two-bite portion.
Ingredients
Coconut shrimp
- 1 ½ cups coconut sweetened shredded
- ¾ cup panko breadcrumbs plain
- 2 egg large
- ⅔ cup all-purpose flour
- ¼ teaspoon table salt
- ¼ teaspoon garlic powder
- ⅛ teaspoon cayenne pepper powder
- 2 lbs Shrimp thawed, tails on but peels removed, extra large
- kosher salt for sprinkling
- vegetable oil for frying
Quick & easy dipping sauce
- ⅓ cup sweet chili sauce
- 3 Tablespoons apricot preserves
Instructions
- Combine coconut and panko in a food processor and pulse repeatedly several times until coconut is fine and no longer stringy and mixture resembles coarse crumbs. Pour into a bowl and set aside.
- Crack your eggs in a separate bowl and beat with a whisk until scrambled. Set aside.
- In another bowl, combine flour, table salt, garlic powder and cayenne and whisk to combine.
- Place your shrimp on a wax paper lined baking sheet, pat all over with paper towels to dry, and sprinkle all over with kosher salt.
- Hold the shrimp by the tail and dredge in the flour mixture until shrimp is entirely coated in flour (excluding the tail, try to keep that tidy).
- Dip the shrimp in the beaten egg, let the excess egg drip off back into the bowl, then dredge in the coconut/panko mixture. Make sure to thoroughly coat with the coconut mixture so the shrimp is entirely covered.
- Return to baking sheet. Once all shrimp have been dredged, place in the refrigerator while you heat your oil.
- Heat the oil: Fill a large heavy-bottomed pot (I like to use a Dutch oven) 2-3” (6.5cm) with vegetable oil and fix a thermometer to the side to monitor the temperature (make sure the bottom of the thermometer is not touching the side or bottom of the pot). Turn stovetop heat to medium and heat to 375F (190C). While oil is heating, line a cookie sheet with paper towels (2-3 sheets deep) and set aside.
- Once oil reaches temperature, remove shrimp from the refrigerator. Working in batches of just 2-3 at a time, carefully lower the shrimp into the oil using a frying spider and cook until golden brown. Remove shrimp using frying spider to prepared cookie sheet.
- Repeat the frying process with remaining shrimp until all have been cooked. Make sure to allow oil to return to temperature between batches and monitor the temperature of the oil as you cook.
- Serve immediately with or without optional dipping sauce.
Dipping sauce
- Place apricot preserves in a small microwave-safe dish and microwave in 5-second intervals until it is fluid and easily stirred with a whisk.
- Add sweet chili sauce and whisk until combined. Serve immediately with shrimp.
Notes
- Extra large shrimp provide a good two-bite size; smaller shrimp cook faster.
- Adjust apricot preserves in the dipping sauce to reduce spiciness by adding more preserves gradually.
- Best served fresh but will keep in an airtight container refrigerated for up to 3 days.
- For baking, preheat oven to 425°F and bake shrimp on a sprayed sheet for 10-13 minutes, flipping halfway.
- For air frying, cook at 400°F for 7-10 minutes, flipping halfway; do not overcrowd the basket.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings (about 8 shrimp per serving)
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 375kcal | 19% |
| Carbohydrates | 42g | 14% |
| Protein | 26g | 52% |
| Fat | 12g | 18% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 245mg | 82% |
| Sodium | 1233mg | 51% |
| Potassium | 307mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 389IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 111mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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