Fried Coconut Shrimp
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
25 mins
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Cook Time
25 mins
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Freezing Time
45 mins
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Total Time
1 hr 30 mins
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Servings
4 servings
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Calories
604 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Fried Coconut Shrimp
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Fried coconut shrimp are made with a crunchy golden brown, slightly sweet coating, fried until perfectly crisp on the outside and juicy inside!
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Ingredients
Marmalade sauce
- 1/2 cup orange marmalade
- 1/4 cup stone-ground mustard dijon or creole mustard will also work
- 1/2 tsp prepared horseradish
- 3 Tbsp honey
- 1 tsp lemon juice optional but recommended
Shrimp
- 1 lb. jumbo shrimp peeled and deveined, but with tails
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp Old Bay seasoning
- 1 cup all purpose flour divided
- 1 tsp baking powder
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1 large egg
- 1/2 cup beer
- 1 cup sweetened shredded coconut
- 1 cup panko breadcrumbs
- peanut or vegetable oil enough to fill a pot about 2-3" inches
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Instructions
Make the marmalade sauce
- Combine marmalade sauce ingredients in a small mixing bowl. Cover and refrigerate for now.
Prepare to bread
- Line a large rimmed baking sheet with parchment or wax paper, and set aside.
Bread shrimp
- Set up a breading station by lining up 3 shallow bowls next to the baking sheet. In the farthest bowl from the baking sheet, add 1/2 cup of the flour.
- In the next bowl, add remaining 1/2 cup of flour, baking powder, garlic powder, onion powder, egg, and beer. Whisk until combined. Batter should be similar to a pancake batter consistency. If it’s way too thick, add a small splash of additional beer and whisk again.
- In the third bowl, add the coconut and panko and stir to combine well.
- Pat the shrimp dry, then holding a shrimp by the tail, add to the first bowl with the flour and dredge, shaking off the excess.
- Next, dip the shrimp into the batter (holding by the tail), shaking off the excess. Finally, add the shrimp to the last bowl with the coconut breadcrumbs. Press gently so it coats all sides.
- Transfer shrimp to the prepared baking sheet, then repeat with remaining shrimp.
Freeze shrimp
- Place baking sheet in the freezer and freeze for about 45-60 minutes, until firm.
Prepare to fry
- While shrimp is freezing, add enough peanut or vegetable oil to fill a heavy bottomed pot (I use a dutch oven) about 2-3 inches.
- Heat oil over MED heat, until about 370°F (or until oil is shimmering, and a pinch of the coconut/panko mixture sizzles and browns easily).
- Line a baking sheet with a paper towel and top it with a wire cooling rack. Set this nearby the pot of oil, as this will be where you put the shrimp after frying.
Fry shrimp
- Fry the frozen coconut shrimp in batches, being careful not to overcrowd the pot, for about 2 - 2.5 minutes per side, or until golden brown and crispy and shrimp is cooked through.
- Remove shrimp to cooling rack topped baking sheet, then repeat with remaining frozen shrimp.
Serve
- Serve hot, with marmalade sauce and lemon wedges.
Notes
- I've estimated that this recipe serves approximately 4 people, with about 6 shrimp per person. However, you're free to divide this recipe up into as many servings as you'd like.
- Calorie count doesn't include the oil, as that amount will vary from individual to individual.
- Prep time does not include the time for the oil to come up to temperature, as this will vary from individual to individual.
- Using a candy or frying thermometer (or even an instant read one) is highly recommended to ensure proper oil temperature.
- When adding shrimp to hot oil, gently lower the shrimp until the bottom end is in the oil a bit, then gently lay it down in the oil, moving your hand away from you. This causes the shrimp to drop away from you as well, and saving you from any oil splashes that could potentially happen.
- Avoid overcrowding the pan when frying. Overcrowding causes the oil’s temperature to drop too low, which means the shrimp will end up soggy, oily, and not cook evenly.
To remove shrimp from the hot oil, I highly recommend a spider, but a slotted spoon will do.
Nutrition Information
Show Details
Calories
604kcal
(30%)
Carbohydrates
98g
(33%)
Protein
26g
(52%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.02g
Cholesterol
189mg
(63%)
Sodium
1407mg
(59%)
Potassium
474mg
(14%)
Fiber
4g
(16%)
Sugar
49g
(98%)
Vitamin A
312IU
(6%)
Vitamin C
3mg
(3%)
Calcium
199mg
(20%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 604 kcal
% Daily Value*
| Calories | 604kcal | 30% |
| Carbohydrates | 98g | 33% |
| Protein | 26g | 52% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 189mg | 63% |
| Sodium | 1407mg | 59% |
| Potassium | 474mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 49g | 98% |
| Vitamin A | 312IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 199mg | 20% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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