Picture this: a sun-soaked beach, the aroma of coconut wafting through a warm breeze, and the gentle sound of waves—sounds dreamy, right?
That’s the vibe I get every time I whip up this easy coconut shrimp. It’s a quick escape to a tropical paradise, with shrimp so crispy and sauces that pack a punch.
Whether you’re dreaming of a getaway or just dinner, this recipe is a little slice of heaven.
Steps
- Rinse the shrimp thoroughly with cold water and dry them using paper towels. Prepare three shallow bowls: mix flour, garlic powder, and salt in the first bowl; beat eggs in the second bowl; and combine coconut flakes with panko bread crumbs in the third bowl.
- Dredge each shrimp in the flour mixture, ensuring it is evenly coated. Next, dip the shrimp into the beaten eggs, allowing any excess to drip off. Finally, roll the shrimp in the coconut and panko mixture, pressing it firmly to adhere.
- Arrange the breaded shrimp on a platter. You can either sauté them immediately or refrigerate for later cooking.
- To sauté, heat a large pan over medium heat and add enough oil to cover the bottom generously. Once the oil reaches 350°F, sauté the shrimp for about 2 minutes on each side until golden brown and cooked through.
- Cook the shrimp in batches, avoiding overcrowding the pan. Use tongs to transfer the cooked shrimp to a plate lined with paper towels to absorb excess oil.
- For the dipping sauce, mix equal parts of sweet chili sauce and apricot preserves in a bowl. Serve the shrimp with the sauce and squeeze fresh lime juice over them just before serving if desired.
Ingredients
- 1 pound of large shrimp (21-25 count), peeled and deveined with tails left on
- 1/4 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 large eggs, beaten
- 1 1/2 cups sweetened shredded coconut (such as Baker’s brand “Angel flake”)
- 1/2 cup panko bread crumbs
- Light olive oil, vegetable oil, or coconut oil for frying
- 1 lime, cut into wedges, for serving
- 1/4 cup sweet chili sauce
- 1/4 cup apricot preserves or apricot fruit spread
Nutritional Values
Calories: 1896 kcal | Carbs: 150 g | Protein: 114 g | Fat: 90 g | Saturated Fat: 48 g | Cholesterol: 1470 mg | Sodium: 6024 mg | Potassium: 1062 mg | Fiber: 6 g | Sugar: 90 g | Vitamin A: 480 IU | Vitamin C: 39 mg | Calcium: 804 mg | Iron: 16.8 mg
FAQ
- Can I prepare Coconut Shrimp in advance?
- Yes, you can prepare the shrimp ahead of time. Place the raw, battered shrimp on a platter, cover them, and refrigerate for up to four hours before sautéing or air frying.
- What is the best type of shrimp to use for this recipe?
- It is recommended to use large, peeled, and deveined shrimp with the tail left on. Opt for raw wild-caught shrimp if possible. Avoid using pre-cooked shrimp as they can become tough when cooked again.
- Is it possible to cook Coconut Shrimp in an air fryer?
- Absolutely! The air fryer is a great alternative to frying. Simply spray both sides of the breaded shrimp with cooking spray and air fry at 400°F for a total of 8 minutes, flipping halfway through.
- How do I make the dipping sauce for Coconut Shrimp?
- The dipping sauce is simple to make with equal parts of sweet chili sauce and apricot preserves or apricot fruit spread. Stir them together for a delicious accompaniment to the shrimp.
- Can Coconut Shrimp be baked instead of fried?
- While baking is an option, it is not the preferred method as it doesn’t achieve the same level of crispiness. If you choose to bake, spray both sides of the shrimp with cooking spray and bake at 400°F for 15 to 20 minutes, flipping halfway through.
Tips
- Choose the Right Shrimp: Opt for raw, wild-caught shrimp when possible. If using frozen shrimp, ensure they are fully thawed and dried before cooking. Avoid pre-cooked shrimp as they can become tough when cooked again.
- Optimize Coating Adherence: Set up an assembly line with three bowls—one for flour mixed with garlic powder and salt, another for beaten eggs, and a third for a mix of coconut flakes and panko breadcrumbs. This helps the coating adhere more effectively to the shrimp.
- Cooking Method Options: While deep frying yields the crispiest results, consider using an air fryer for a healthier alternative. Spray both sides of the breaded shrimp with cooking spray and air fry at 400°F for 8 minutes, turning halfway.
- Enhance Flavor with Lime: Just before serving, squeeze fresh lime juice over the shrimp. This adds a fresh, tangy flavor that complements the coconut and enhances the overall taste.
Equipment
- Air Fryer – If you choose to air fry the shrimp.
- Food Processor or Blender – For blending the dipping sauce if the apricot preserves have large fruit pieces.
- Tongs – For handling the hot, fried shrimp.
