Coconut Shrimp
Coconut Shrimp is the perfect appetizer and very easy to make. Served golden brown with a remarkable crunch, you can’t go wrong and your guests will love them.
Coconut Shrimp
Coconut Shrimp are one of my favorite ways to eat shrimp. The crunch of the coconut breading has the perfect spicy and sweet flavor and the shrimp are soft and tender and have an amazing flavor of their own. Coconut Shrimp kinda remind me of fried onion rings, but in shrimp style.
This Coconut Shrimp recipe takes very little thinking, just a lot of dunking, coating, and frying.. oh and of course EATING.
How do you make coconut shrimp?
coconut shrimp is simple to make and tastes amazing fried.
- Start with 3 separate bowls: bowl 1, place flour, garlic salt, seasoned pepper, paprika, and cayenne pepper, stir to combine. bowl 2, beat 2 large eggs, bowl 3, combine panko crumbs and sweetened coconut.
- One at a time, dip shrimp in flour mixture (bowl 1 covering fully ), then eggs (bowl 2), then dredge back and forth and fully submerge shrimp into panko crumbs and coconut mixture (bowl 3) to fully coat.
- Place 3 tablespoon of oil in a skillet, to fully cover the bottom and fill the skillet with the coated shrimp. Don’t over crowd the shrimp fry about 5 or 6 at a time. Fry on medium heat for 3 minutes per side, or longer depending on how golden and crisp you want them.
- Using a slotted spoon set fried shrimp aside on a platter lined with paper towels. Continue to fry the remaining shrimp until all fried. Arrange on platter, removing paper towel and garnish with fresh cilantro (optional)
- Serve alone or with a sweet chili dipping sauce or sauce of choice.
How long do you bake coconut shrimp?
If you don’t want to fry your coconut shrimp you can bake them in the oven and they will also taste amazing.
- Preheat oven to 400 degrees.
- Lightly coat a baking sheet with cooking spray.
- Rinse and dry shrimp.
- Prepare 3 separate bowl: Bowl 1 combine flour and seasoning, bowl 2 beat 2 eggs, bowl 3 combine panko crumbs and sweetened coconut.
- One shrimp at a time, dip shrimp in bowl one to coat, then place in bowl 2, eggs, and finish with bowl 3, and dredge shrimp back and forth to fully coat in panko/coconut mixture. Place each shrimp on prepared baking sheet, lightly spray with cooking spray and bake 20 minutes, flipping shrimp halfway through.
Need more appetizer or sides Recipes?
Garlic butter roasted mushrooms are a perfect side or appetizer, or try these delicious Garlic parmesan roasted brussels spouts they are quick to make and go with any meal.
- 1/3 cup all-purpose flour
- 1 teaspoon garlic salt
- 1 teaspoon seasoned pepper
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional)
- 2 large eggs, beaten
- 3/4 cup Panko bread crumbs
- 1 cup sweetened shredded coconut
- 1 pound raw large shrimp, peeled and deveined with tails attached
- vegetable oil or canola oil
- Start with 3 medium bowls. Combine flour, garlic salt, seasoned pepper, paprika, and cayenne pepper in one. Beat the eggs in the second bowl. Combine panko crumbs and coconut in the third bowl.
- Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixture, making sure to cover well.
- Set the coated shrimp aside on a plate as you coat the remaining shrimp.
- In a large skillet add 3 tablespoons of oil, making sure it covers the entire bottom of the skillet. . Fry the coconut shrimp in batches on medium heat. Flip after 3 minutes and fry the other side for 3 minutes or until golden brown.
- Place the fried coconut shrimp on a plate lined with a paper towel and continue to fry remaining shrimp until all have been fried.
- Serve with your favorite sauce and garnish with cilantro (optional).
