Coconut Shrimp
User Reviews
5
Coconut Shrimp
Description
This Coconut Shrimp recipe starts with cleaning large shrimp and optionally butterflying them to open the flesh slightly. The shrimp are seasoned with salt and pepper, then dredged in plain flour. A batter of flour, baking powder, garlic powder, egg, and beer (or sparkling mineral water) is whisked to a pancake-like consistency, into which the shrimp are dipped. Finally, the shrimp are coated with a mixture of shredded coconut and panko breadcrumbs, pressed lightly to help the coconut stick.
The shrimp are arranged on a parchment-lined baking sheet and frozen until firm—this helps prevent the coating from falling apart during frying and improves the golden color development. The batter offers a light, airy texture and a subtle garlic flavor, while the coconut and panko add crispness and a slightly sweet, nutty crunch.
Frying while frozen allows the shrimp to cook evenly inside while achieving a crispy, golden crust outside. If frying immediately after coating, the crumb may be less stable and risk falling off, so freezing is preferred when time allows.
Ingredients
- 1 pound Shrimp peeled and deveined, tails intact, jumbo
- 1 pinch salt
- ½ cup all-purpose flour plain flour
BATTER:
- ½ cup all-purpose flour plain flour
- 1 teaspoon baking powder
- ½ teaspoon garlic powder
- 1 egg
- ½ cup beer substitute with mineral water or soda water - you may need a little extra
COATING:
- 1 cup coconut sweetened or unsweetened, shredded
- 1 cup panko bread crumbs
Instructions
- Line a large baking sheet with parchment paper. Set aside.
- OPTIONAL: To butterfly shrimp, insert a knife about three-quarters of the way into the shrimp at the top. Cut a slit down the centre of the shrimp's back to the tail. Use your fingertip to open the flesh of the shrimp slightly. They don't need to be flat. Season with salt and pepper, set aside.
- In one shallow bowl, add ½ cup flour for dredging. In another shallow bowl, whisk the batter ingredients together until combined. The batter should resemble pancake consistency. If too thick, add a little extra beer or mineral water, whisking between each addition. In the third bowl, mix together the shredded coconut and bread crumbs.
- Dredge in the flour (shake off excess), dip in the batter (shake off excess) and coat in the breadcrumb/coconut mixture. Lightly press the coconut onto the shrimp.
- Place onto prepared baking sheet and repeat with remaining shrimp. Arrange shrimp in a single layer and freeze until firm (about 30-45 minutes).
- In a dutch oven or deep skillet, heat vegetable oil (about 2-3 inches deep in the pot) until nice and hot.
- Fry the FROZEN shrimp in batches for about 2-3 minutes on each side or until golden brown and crispy. Drain them on a paper towel lined plate.
- Serve immediately with sweet chili sauce.
Notes
- Freezing the coated shrimp before frying helps the breading stay intact and achieve a golden crust.
- If short on time, fry immediately but expect some crumb to fall off.
- Butterflying shrimp is optional but helps with coating and presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Calories | 396kcal | 20% |
| Carbohydrates | 48g | 16% |
| Protein | 23g | 46% |
| Fat | 11g | 17% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 184mg | 61% |
| Sodium | 944mg | 39% |
| Potassium | 295mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 264IU | 5% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 163mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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