Coconut Shrimp
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5.0
30 reviews
Excellent
Coconut Shrimp
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Coconut shrimp is simple to make and tastes so much better than anything from a restaurant! My recipe can be ready in one hour and includes an easy dipping sauce. Includes a how-to video!
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Ingredients
Coconut shrimp
- 1 ½ 1 ½ cups sweetened shredded coconut
- ¾ ¾ cup plain panko
- 2 2 large eggs
- ⅔ ⅔ cup all-purpose flour
- ¼ ¼ teaspoon table salt
- ¼ ¼ teaspoon garlic powder
- ⅛ ⅛ teaspoon cayenne powder
- 2 2 lbs extra large shrimp thawed, tails on but peels removed
- kosher salt for sprinkling
- vegetable oil for frying
Quick & easy dipping sauce
- ⅓ ⅓ cup Sweet chili sauce
- 3 3 Tablespoons apricot preserves
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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.
Equipments used:
Notes
- Feel free to use any size shrimp you would like, but note that smaller shrimp cook faster and larger shrimp slower. I’ve found extra large are the perfect two-bite size and they are my preference.
- This is a not-so-from-scratch recipe that is quick and easy and pairs wonderfully with the shrimp. The ratios here yield a sweet but spicy sauce; to temper the spiciness more you can add additional apricot preserves, a tablespoon at a time.
- These are best served fresh but will keep in an airtight container in the refrigerator for up to 3 days.
- Preheat oven to 425F (215C). Line a baking sheet with aluminum foil and spray lightly with cooking spray. Place shrimp in an even layer, spacing at least 1” apart and lightly spray the shrimp with cooking spray (I like to use an olive oil spray).. Bake 10-13 minutes, flipping halfway through, until shrimp turn golden brown and centers are opaque. Shrimp will not be as golden when baked as they are when fried.
- Preheat air fryer to 400F. Prepare shrimp as instructed then spray with cooking spray (I like to use an olive oil spray). Cook shrimp for 7-10 minutes, flipping halfway through, until outsides are crisp and centers are opaque when broken into. You’ll likely have to work in batches to not overcrowd the shrimp. Shrimp will not be as golden when air-fried.
Nutrition Information
Show Details
Serving
1serving
Calories
375kcal
(19%)
Carbohydrates
42g
(14%)
Protein
26g
(52%)
Fat
12g
(18%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.02g
Cholesterol
245mg
(82%)
Sodium
1233mg
(51%)
Potassium
307mg
(9%)
Fiber
2g
(8%)
Sugar
21g
(42%)
Vitamin A
389IU
(8%)
Vitamin C
1mg
(1%)
Calcium
111mg
(11%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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