How to make coconut shrimp

These crispy shrimp are rolled in a coconut beer batter before frying. For dipping sauce, I use orange marmalade, mustard and horseradish mixed to taste.

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Recipe Summary test

Ingredients

  • 1 egg
  • ½ cup all-purpose flour
  • ⅔ cup beer
  • 1 ½ teaspoons baking powder
  • ¼ cup all-purpose flour
  • 2 cups flaked coconut
  • 24 shrimp
  • 3 cups oil for frying
  • Step 1

In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.

Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.

Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

These crispy shrimp are rolled in a coconut beer batter before frying. For dipping sauce, I use orange marmalade, mustard and horseradish mixed to taste.

Gallery

Recipe Summary test

Ingredients

  • 1 egg
  • ½ cup all-purpose flour
  • ⅔ cup beer
  • 1 ½ teaspoons baking powder
  • ¼ cup all-purpose flour
  • 2 cups flaked coconut
  • 24 shrimp
  • 3 cups oil for frying
  • Step 1

In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.

Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.

Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

How to make coconut shrimp

I’m not the biggest fan of coconut but oddly enough, I am obsessed with coconut shrimp. I’ve only had it a few times because it’s always a bit pricey at the restaurant and I can’t stand having to pay an arm and a leg for something I could easily make right at home. Plus, the homemade version is always a million times better, right?

How to make coconut shrimp

How to make coconut shrimp

I’ve actually been wanting to make coconut shrimp for several months now but Jason was never available as my “official” hand model. He’s at school 14 hours a day, including the weekends, but earlier this week, he told me he could write his final paper at home. So I scurried out of the house for that emergency grocery run, scored some gorgeous shrimp and hurried home to fry these babies before the sun went down.

How to make coconut shrimp

Now this recipe comes together very easily and quickly in a simple 4-step process. The flour mixture, the egg mixture, the coconut breadcrumb mixture and then into the oil. That’s it! It’s a 20 minute process altogether – easy peasy, right?

How to make coconut shrimp

Just make sure you have that sweet Thai chili sauce ready to go because once these babies are fried, you won’t want to wait a single second before devouring them. They are unbelievably crispy with that wonderful coconut crunchiness, and with the sweet Thai chili sauce, it was absolute perfection.

How to make coconut shrimp

So when you’re short on time and in need of a crowd-pleasing appetizer, these must be on your menu. It’s easy, simple and sure to disappear from your table!

How to make coconut shrimp

How to make coconut shrimp

Coconut Shrimp

Yield: 6 servings

prep time: 10 minutes

cook time: 10 minutes

total time: 20 minutes

You won’t believe how easy this is to make, and it’s so much cheaper and tastier to make it right at home!

How to make coconut shrimp

Ingredients:

  • 2 cups vegetable oil
  • 1 cup Panko bread crumbs
  • 1 cup unsweetened shredded coconut
  • 1 pound medium shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • Sweet chili sauce, for serving

Directions:

  1. Heat vegetable oil in a large skillet or Dutch oven over medium high heat.
  2. In a large bowl, combine Panko* bread crumbs and shredded coconut; set aside.
  3. Season shrimp with salt and pepper, to taste. Working one at a time, dredge shrimp in the flour, dip into the eggs, then dredge in the coconut mixture, pressing to coat.
  4. Working in batches, add shrimp to the Dutch oven and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
  5. Serve immediately with sweet chili sauce, if desired.

Notes:

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

Unlock the secret to restaurant-quality coconut shrimp.

How to make coconut shrimp

Plump and tender shrimp delicately coated in coconut flakes — that's a treat no one can resist. Stop saving your coconut shrimp cravings for the restaurant; these easy delicacies can be made at home and served as an appetizer or entree, for the fanciest dinner parties and most-basic weeknight dinners alike.

If you're not already a die-hard coconut shrimp fan, this how-to will show you the way.

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1 PREPARE INGREDIENTS

How to make coconut shrimp

Begin by placing your flour mixture, frothy egg whites and coconut flakes into shallow dishes or pie plates. Next, make sure the ingredients are in the order of coating (flour, egg whites, coconut) — creating an assembly line. This makes the whole process a lot easier and a little less messy.

For this recipe, you'll want to buy raw, jumbo shrimp that have been de-veined for this recipe. Choosing tail-on shrimp is also helpful during prep and handy for dipping when it's time to eat.

Before you begin the coating process, thoroughly rinse the shrimp in cold water. Make sure to remove any remaining veins or external shells, and leave the tails intact.

2 LIGHTLY COAT SHRIMP IN FLOUR MIXTURE

How to make coconut shrimp

Lightly coat the rinsed shrimp in the flour mixture. Shake off any excess flour.

3 DIP COATED SHRIMP IN EGG WHITES

How to make coconut shrimp

After the shrimp have been lightly coated in the flour, dip them into the frothy egg whites.

4 COAT SHRIMP WITH COCONUT

How to make coconut shrimp

Next, coat the shrimp in the coconut flakes. The egg whites will help the coconut stick to the shrimp.

How to make coconut shrimp

Once the shrimp are evenly coated with coconut, place them on a baking sheet or rack.

5 FRY SHRIMP

How to make coconut shrimp

Heat the vegetable or canola oil, over medium-high heat, to approximately 325 degrees F. You'll want to use a deep skillet or, if available, a deep fryer.

Once oil is at temperature, gently place the coated shrimp into the hot oil. Working with 5 to 6 shrimp at a time is ideal; the shrimp will cook evenly, the skillet or fryer will not become overcrowded, and it will be easier to keep the oil at a consistent temperature.

How to make coconut shrimp

Once the shrimp are golden brown on the edges, flip them over. The shrimp will cook quickly — approximately 60 to 90 seconds for the first side and only 30 to 60 seconds for the other.

How to make coconut shrimp

Once the shrimp are golden brown on both sides, promptly remove them from the oil. Transfer the shrimp to a baking sheet or platter lined with paper towels to absorb excess oil.

While the remaining shrimp cook, feel free to keep the shrimp warm in a preheated oven, set at approximately 225 degrees F.

6 SERVE & ENJOY

How to make coconut shrimp

Place the shrimp on a platter for everyone to enjoy. These coconut shrimp are fantastic served with a traditional cocktail sauce, or you can go with a sweeter mango chutney. Even a pineapple salsa would be great!

How to make coconut shrimp

Erin, the “E” in Delightful E Made, delights in sharing the best of all that she cooks, bakes, creates and loves. She has a true joy for being in the kitchen and making things for the people around her. Follow her on Facebook, Pinterest and Instagram.

Coconut shrimp come out great in the air fryer, and are served with a simple spicy honey-lime dip.

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Recipe Summary test

Ingredients

  • ½ cup all-purpose flour
  • 1 ½ teaspoons ground black pepper
  • 2 large eggs
  • ⅔ cup unsweetened flaked coconut
  • ⅓ cup panko bread crumbs
  • 12 ounces uncooked medium shrimp, peeled and deveined
  • cooking spray
  • ½ teaspoon kosher salt, divided
  • ¼ cup honey
  • ¼ cup lime juice
  • 1 serrano chile, thinly sliced
  • 2 teaspoons chopped fresh cilantro
  • Step 1

Stir together flour and pepper in shallow dish. Lightly beat eggs in a second shallow dish. Stir together coconut and panko in a third shallow dish. Hold each shrimp by the tail, dredge in flour mixture, and shake off excess. Then dip floured shrimp in egg, and allow any excess to drip off. Finally, dredge in coconut mixture, pressing to adhere. Place on a plate. Coat shrimp well with cooking spray.

Preheat air fryer to 400 degrees F (200 degrees C). Place 1/2 the shrimp in the air fryer and cook about 3 minutes. Turn shrimp over and continue cooking until golden, about 3 minutes more. Season with 1/4 teaspoon salt. Repeat with remaining shrimp.

Meanwhile, whisk together honey, lime juice, and serrano chile in small bowl for the dip.

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How to make coconut shrimpHow to make coconut shrimp

These Coconut Shrimp make an irresistible appetizer that’s tender on the inside, and crispy, sweet and crunchy on the outside. They’re mouthwateringly delicious and the first to go at a party!

How to make coconut shrimp

Coconut Shrimp is a popular dish from the menu at Red Lobster and Outback Steakhouse. The shrimp is rolled in a mix of shredded coconut and panko breadcrumbs and then deep fried to golden perfection.

It’s one of my favorite shrimp appetizers along with Bang Bang Shrimp and Teriyaki Shrimp.

How to Make Coconut Shrimp

If you’ve tried this recipe before, you know that the most challenging part is getting the coconut coating to stay on the shrimp during the deep fry and get the perfect golden crisp. The secret is to r efrigerate the coated shrimp for 20-30 minutes before deep frying to allow the coating to adhere to the shrimp. It make a huge difference!

How to make coconut shrimp

Step 1: Prepare the Shrimp

Thaw your shrimp if they are still frozen, and then pat dry with paper towels to remove excess moisture.

Step 2: Arrange 3 Bowls for Coating the Shrimp

You’ll need 3 large cereal bowls for the coconut shrimp coating ingredients:

  1. Flour mix : All-purpose flour mixed together with salt and pepper
  2. Beaten egg : Two eggs lightly beaten
  3. Coconut mix : Sweetened shredded coconut with panko bread crumbs

The flour mix serves as a foundation layer to help the beaten egg stick to the shrimp more easily, while the beaten egg helps bind the coconut mixture.

Step 3: Coat the Shrimp

Holding the shrimp by tail, dredge first in the flour mix, shake off excess flour and then dip in beaten egg. Finally dredge in the coconut panko mix and place the coated shrimp on a sheet pan lined with wax paper.

Refrigerate for 30 minutes. The chilling process is important as it allows the coating stay on shrimp during deep frying.

Step 4: Fry the Shrimp

In a deep fryer or medium saucepan, add 2-3 inches of oil and heat to 375°F.

Fry shrimp in batches, for about 2 minutes until golden brown. Remove shrimp with slotted spoon and place on a cooling rack.

How to make coconut shrimp

Panko Bread Crumbs – The Secret to a Crispy and Crunchy Texture

Coating your shrimp with shredded coconut and panko bread crumbs gives your Coconut Shrimp an extra crispy and crunchy texture that everyone loves.

Panko is a larger, sturdier bread crumb hailing from Japanese cuisine and is available in most grocery stores or online.

The Ratio Between Coconut and Panko Bread Crumbs

I used 1:1 ratio between coconut and bread crumbs, but you can use more shredded coconut if you prefer a sweeter flavor. You can use as much as 3: 1 ratio between coconut and crumbs without scarifying the results.

Panko Bread Crumbs v.s Regular Bread Crumbs

I recommend using Panko as it works better than regular bread crumbs for this recipe, as Panko is made from bread without crusts. It gives you a better look and do not absorb as much oil in the frying process.

Dipping Sauce for Coconut Shrimp

You can serve it with bottled Thai Sweet Chili sauce or your favorite dipping sauce.

Tips and Secrets for Making Coconut Shrimp

  • Thaw your shrimp properly before cooking. Leave the tail on for a fantastic look when they are cooked.
  • Add Panko Bread Crumbs to your shredded coconut. After coating the shrimp, make sure to chill them for about 30 minutes before frying.
  • Use a deep pot to fry the shrimp if you don’t have a deep fryer. This will avoid the coating stuck to the bottom of the pan.
  • Make sure to bring the oil to the right temperature (375 F) and work in batches. Deep fry the shrimp for only 2 to 3 minutes until they are golden brown. Avoid overcooking the shrimp will make them chewy and tough.

Make Ahead Tip

Refrigerate : You can leave the coated shrimp in the fridge for up to 4 hours. When it’s time to eat, all you need to do is to quickly fry them.

Freeze : Place fried coconut shrimp in a zip-lock bag, seal tight and they freeze well for up to 2 months. When you need to serve them, the best option is baking them at 350°F for 10 minutes.

Can I Bake Coconut Shrimp?

Yes, Baked Coconut Shrimp is super easy to make and healthier than Fried Coconut Shrimp. You get all the flavor without the added calories from deep frying.

Heat the oven to 425°F, and place the coated shrimp on a baking sheet with parchment paper. Spray with oil, and bake for about 10 minutes or until shrimp turn golden brown. Here’s a guide to different methods for cooking shrimp.

How to make coconut shrimp

I t’s around the time of Thanksgiving again. While the traditional turkey-and-the-sides are a must the same Thanksgiving meal can get unexciting year after year. If you would like to add a unique twist to this year’s turkey dinner you can definitely include today’s recipe on your menu.

Since I posted my original coconut shrimp recipe sometime ago I’ve gotten enormous amount of feedback. Upon popular demand for another Amercing Chinese style coconut shrimp that features a sweet creamy white coconut sauce, I embarked on a journey to uncover this dish. After tweaking with the ingredients based on the comments from all the readers I’ve come up with a recipe that tastes like the one at your local Asian buffet.

Today, I’d like to share this creamy coconut shrimp recipe with all of you. Since this is going to be my only post before the Thanksgiving, I would like to thank all the readers out there for supporting this project and tolerating my slow update in the past few weeks. I hope you’ll enjoy this yummy shrimp dish and as always please feel free to leave some suggestions and questions.

How to make coconut shrimp

P.S. As a bonus to the this Thanksgiving special post, I am excited to announce that the first ever Yi Reservation cooking video, which featu

res the creamy coconut shrimp dish, is on the way. I will add the video to this post as soon I finish all the editing. Please check back soon.

P.P.S. One more thing, since the sweetness varies from region to region you have the discretion to add sugar to your own taste.

Let’s get started!

Video Recipe

Step by Step Recipe

Shell and devein the shrimp. Rinse the shrimp and pat dry the shrimp with paper towel and season with salt

How to make coconut shrimp

In a measuring cup, combine and mix well the coconut cream, cream or milk, and vanilla extract

How to make coconut shrimp

Melt the butter in a sauté pan over medium heat. Add shrimp and pan fry until both sides are golden brown. Around 2 minutes for each side. Splash some rum and cook the shrimp for another minute. Set aside the shrimp in the same pan

How to make coconut shrimp

In a separate pan, add the coconut cream mixture and cook over low heat. Add condensed milk and stir to mix

How to make coconut shrimp

When the coconut mixture starts to bubble, add additional sugar to taste. Let the mixture simmer for about 3 minutes until the liquid gets reduced by 1/3. Add some diluted corn starch to thicken the cream if necessary. Optionally, you can add Mayonnaise in place of corn starch to create a richer flavor

How to make coconut shrimp

Transfer the cream mixture to the shrimp. Turn on the heat and stir the shrimp to incorporate the coconut cream. Turn off the heat when the coconut mixture reaches the boiling point. Plate and serve the dish hot

How to make coconut shrimp

Creamy Coconut Shrimp recipe is a Thai-inspired curry on the table in only 15 minutes! This naturally gluten free and dairy free dish tastes better than take-out, and will be a hit with the whole family!

How to make coconut shrimp

Why we love creamy coconut shrimp curry!

  1. If you love Thai curries, this meal comes together faster than you can grab take-out, and just as effortlessly!
  2. It’s naturally gluten free, dairy free, and low carb when served as is or over cauliflower rice.
  3. While richly flavorful, the dish is mild enough for the whole family to enjoy. Personally adjust the spice level by sprinkling on crushed red pepper or Sriracha.

Ingredients notes

  • Vegetables – Use a red pepper for a slightly sweeter flavor and an added splash of color, but any bell pepper may be used. Onions are also added, but carrots, potatoes, or even pineapple, are also popularly used in Thai curries. If using carrots or potatoes, they will have to cooked first before adding.
  • Shrimp – Medium-sized shrimp works best (size 21-25), so they don’t become overcooked. However, any sized shrimp will do, you will just have to adjust the cooking time.
  • Coconut Milk – This is typically found in the ethnic area of the grocery store and is sold in a can. Refrigerated coconut milk or cream of coconut may not be used, but you can substitute lite coconut milk to save on calories.
  • Spice – The amount of sriracha in the recipe gives a touch of spice to offset the coconut milk’s sweetness. Serve the dish with additional sriracha or crushed red pepper, so everyone can kick up the spice to their desired level!

How to make creamy coconut shrimp recipe

(Note: This is a step-by-step tutorial with pictures. For more specific instructions, along with ingredient amounts, see the recipe card at the bottom of the post.)

  1. First heat a large, deep skillet over medium high heat. Saute the onions and peppers until tender. Add the garlic and spices to cook for 30 seconds longer.
  2. Add the shrimp to the skillet and season with salt and pepper. Cook for 3 minutes, or until almost pink through. The shrimp will finish cooking in the sauce.
  3. Add the coconut milk, diced tomatoes, and basil. Bring to a boil, then lower the heat and simmer for 5 minutes, stirring occasionally. Stir in the lime juice and sriracha to taste.

FREQUENTLY ASKED QUESTIONS

To keep the dish gluten free, serve with rice (jasmine is my favorite!), thai rice noodles, or gluten free pasta. For a low carb dinner, try serving over cauliflower rice.

Yes! Since it uses coconut milk for the creamy base, it is not only gluten free, but dairy free as well!

No. If you are not a fan of curry powder, you may leave it out. It’s not overwhelming, but does give a hint of Thai-inspired flavor.

Yes. Even if Thai coconut shrimp comes together quickly, you may want to make, or at least prep, this recipe ahead of time.

For meal prep, measure all your spices in a small dish, slice the peppers, onions, and mince the garlic. Prepare the shrimp by removing the shells and tails, refrigerating until ready to use. When you are ready to eat, the dish only takes 10 minutes to cook, so have your rice ready!

You may also make the dish in its entirety and rewarm when ready to enjoy. Gently reheat the curry on the stove, over medium-low heat.

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