coconut shrimp

<em>This is the best coconut shrimp recipe I've tried and you won't believe how easy it is!</em>

Easy Coconut Shrimp

all-purpose flour

salt

black pepper

eggs,

bread crumbs

coconut

pound raw large shrimp, peeled and deveined

vegetable oil or coconut oil*

Start with 3 medium bowls. Combine flour, salt, and pepper in one. Beat the eggs in the second bowl.  Combine Panko and coconut in the third bowl.

Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixing, pressing gently to adhere. You want a lot of coconut on each shrimp. Set the coated shrimp aside on a plate as you coat the remaining shrimp.

Add enough oil to cover the bottom of a large skillet on medium heat. Fry the coconut shrimp in batches &#8211; do not crowd them in the pan. I fried about 6-7 at a time. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown. I like mine a little darker, so I fried each side for about 3 minutes.

Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest. Serve with your favorite sweet chili sauce or an orange chili sauce (which is 1 part Thai sweet chili sauce to 2 parts orange marmalade). I&#8217;ve tried this dipping sauce and it&#8217;s very tasty as well.

Sprinkle with a little chopped cilantro (optional) and serve. Leftover coconut shrimp keeps well in the refrigerator for up to 3 days.

Hi- This recipe is really easy and simple I love it.

made this recipe several times and the kids loved it. We are actually having it again tonight

I usually save coconut shrimp for my special treat when eating out......these were so delicious I will have to change that! Thought I would have leftovers but we ate everything.Best recipe ever

I usually avoid frying anything, but I love coconut shrimp and the restaurant that served it has closed. THIS recipe is worth the frying mess. Oh My Gosh SOOO good. We served it with Captain Rodney's Boucan Pepper Glaze.  WOW, it was all we had. No side dishes; just the coconut shrimp. Thanks Sally for another amazing recipe.

Very easy and delicious! I don't understand the left over part though?? I  don't think that could be possible!

It has become a family favorite!! Thanks for an easy, delicious recipe!!

Try refrigerating them. - covered lightly with waxed paper and spaced an inch apart on a shallow wax paper-lined pan, for at least an hour.  (I usually go 2 hours.  This is a great recipe!

Forgot to rate!!!!! But yeah 5 stars!!!!!!!

Best coconut shrimp i have ever eaten! I made this recipe because i love coconut shrimp, but i never deep fry anything for the sake of healthiness.
But i have been craving them since i only eat them seldomly un restaurants, and it has been a long time. It was so easy to make them and the flavor was amazing! Even kids loved them. Thanks for the recipe!

We made this recipe in air fryer.  Delicious,  crispy and more reasons to enjoy more frequently because they are air fried.

Made this last night. We loved it!  I did Butterfly the shrimp and fried them in coconut oil as well. They were crunchy, golden brown, coconutty wonders.  We ate them all!

This is a delicious easy to make!   My brother who is a trained gourmet chef wondered where I bought them.  He was impressed that I made them!

These are delicious. We doubled the recipe and ingredients. But only had about 1/2 the Panko bread crumbs we needed. Substituted Oat bran instead! It was fantastic!

TIP:  For best results, after battering the shrimp space them apart on a shallow wax paper-lined dish or pan and REFRIGERATE for at least an hour before frying.

We made them tonight in the air fryer .  They were delicious 
  Thank you for the recipe.

5 stars just from reading reviews and the easy directions. Will be making these to your exact recipe this coming week. Mouth already watering.

Just one question for the second time we will make these. Hubby got a deep fryer and wants to fry  them In that. Any thoughts on this method?

Great post and I will be following your blogs. Thanks.

Everyone loved it!! I served the shrimp with some Thai sweet chili dipping sauce and fresh korean potato salad on the side and the food disappeared quickly!! Will definitely be making again

Just made this tonight and is Amazing.  No more store bought $$ for me.  Thank you so much for an absolutely perect recipe.
Evelyn 
Canada

This recipe was delicious! It was so easy to follow! :-) 
We scooped out the burnt leftovers in the oil each time we fried a new batch. Turned out great! We will be cooking them and bringing them for picnics. :-)

This recipe was absolutely fabulous.  I never comment on these things but I had to on this one.  It was not that hard and it had fabulous results!  I served it with a coconut sauce made of coconut, lemon curd, and heavy whipping cream.  To die for!

I made it and it was tasty .  But it took me a lot longer than the time listed on the recipe.  If I was actually able to make it in the 30 minutes listed as the total time, I'd probably make it again.  But based on my personal experience, probably not.

I measured everything out ahead of time, followed your recipe, but when we bit into the shrimp, the batter just came off. What did I do wrong? The taste was good, the presentation sucked for me.

Best Coconut Shrimp EVER!!
Is there a good way to reheat the next day?

I love coconut shrimp and have tried many recipes, but this one is the best by far! I served it with Franks red hot stinging honey garlic sauce, so delicious!

This Air Fryer Coconut Shrimp recipe is like your favorite restaurant style version but only healthier because I skip the heavy oil and deep frying method

Air Fryer Coconut Shrimp

shrimp (raw, large, peeled and deveined with tails attached)

eggs

panko breadcrumbs

Cooking spray

Sweet chili sauce (for serving)

Preheat the air fryer to 360°F. When heated, spray the basket with cooking spray.

Combine the flour, salt and pepper in one shallow bowl. Whisk the eggs in a second shallow bowl. Then combine the shredded coconut and panko breadcrumbs in a third shallow bowl.

Dip the shrimp into the flour mixture, shaking off any excess. Then dredge the shrimp into the eggs, and finally into the coconut panko mixture, gently pressing to adhere.

Place the coconut shrimp in the air fryer so they are not touching, and spray the top of the shrimp. Cook for 10-12 minutes, flipping halfway through.

Garnish with chopped parsley, and serve immediately with sweet chili sauce, if desired.

https://content.jwplatform.com/videos/vhF5H13Y.mp4

Baked Coconut Shrimp that are truely CRISPY and crazy delicious. They're a healthy coconut shrimp recipe that is easy to make ahead and freezer-friendly. We like to serve these with a creamy mango dipping sauce.

Baked Coconut Shrimp with Mango Dipping Sauce

avocado oil, divided

tapioca starch (can sub cornstarch)

sea salt

shrimp

Cilantro,

Preheat your oven to 420 degrees. Line an 18&#215;13 inch baking sheet with parchment paper. Drizzle with 2 tablespoons of the oil.

In a medium-sized bowl, mix the tapioca starch and salt. Add the coconut to another bowl and whisk the eggs with a small splash of water in a third bowl.

Drop a few shrimp into the tapioca starch then move them to the bowl with the eggs. Put them into the coconut and coat them well. Transfer them to the baking sheet. Repeat with the remaining shrimp then drizzle the tops of the breaded shrimp with the remaining tablespoon of oil.

Bake for 20 mintues (no need to flip them) until they are golden brown. Put them on a serving plate and sprinkle a little minced cilantro over, to garnish.

This recipe is delicious! I love finding new ones to try, and to know it's a healthier version is great.
My husband and I don't always have time to cook, so when we do we always hope it turns out as good as it looks.

Love these! SO crunchy. Would never have thought I'd like baked shrimp this much. Will make these again for sure!

This recipe is spectacular! The sauce is perfect! I have one daughter who doesn’t like shrimp so I cut up a chicken breast into strips and followed the recipe for her. The rest of us enjoyed the shrimp. A very tasty, light recipe, I served it with a an Asian cabbage salad. 

Keto Coconut Shrimp are easy to make and just as good as the restaurant version - without the sugar and carbs!  Low carb, gluten free, dairy free, and nut free too!

Keto Coconut Shrimp - Low Carb

coconut flour

Creole seasoning

garlic powder

powdered erythritol sweetener

jumbo shrimp, peeled (about 36 shrimp)

mayonnaise (I prefer Hellman’s

Sriracha hot sauce

lime juice

Worcestershire sauce

tablespoon granulated erythritol sweetener (I use Swerve)

Combine the coconut, coconut flour, Creole seasoning, salt, garlic powder, and sweetener in a medium sized bowl.

Break the eggs into a small bowl and beat well with a fork until fully combined.

Dip the shrimp into the egg mixture and then into the coconut mixture, rolling carefully to coat.  Don&#8217;t handle the shrimp too much or the coating will fall off.

Fill a large pot with oil, about 3 inches deep.  Alternatively you can use a deep fryer and set it to 375 degrees.

Heat the pot on the stove, uncovered, over medium high heat until the oil is between 350 and 375 degrees.  (If you don&#8217;t have a thermometer, you know the oil is ready when a small piece of bread turns golden brown within one minute of adding to the oil.  Don&#8217;t eat the bread! ?)

Once the oil is at the proper temperature, add about 1/3 of the shrimp to the pan.

Cook for 2 &#8211; 3 minuets or until golden brown and firm.  Remove with a strainer or slotted spoon and place on a paper towel-lined plate to drain.

Repeat with the remaining 2/3 of the shrimp, 1/3 at a time.

For the coconut shrimp:

Combine all of the sauce ingredients in a small bowl.

For the dipping sauce:

This was very good! I tried it over the weekend and my husband said it was a keeper and asked if we had leftover for him to take to work. I don't have an air fryer yet so once I get one I will try this recipe out with different cooking times for the perfect time. Additionally, the seasoning that this recipe calls for I can get locally but it has added sugar so I went ahead and made up my own.

I did them in a preheated 390 air fryer spritz with oil for 10 minutes. They were lighter in color than the deep fried ones but not bad. I might try 400 next time. They were very good in taste.

Excellent recipe - thank you. A few tips: since I wasn't able to get desiccated coconut, I took regular unsweetened flaked coconut and ground it a little in my spice grinder, and made coating mixture as directed. After preparing shrimp for frying, I chilled the breaded shrimp for about an hour which helped keep the coating from falling off during the frying process. Worked perfectly. Recipe is a keeper.

Flawlessly delicious Coconut Shrimp! It&#39;s crisp and coconut-y deep fried shrimp that&#39;s perfect for entertaining or an island style dinner. Pair it with the suggested mango sauce for the best finish.

Coconut Shrimp {with Spicy Mango Sauce}

lbs extra large shrimp ((about 36 shrimp))

Salt and black pepper

finely shredded unsweetened coconut, (such as Bob's Red Mill)

panko bread crumbs

vegetable oil

mango ((6 oz))

Tbsp honey

Tbsp sriracha ((adjust to desired heat level))

tsp coconut extract ((optional))

tsp garlic

For the mango sauce: Add the mango, lime juice, honey, sriracha, coconut extract and garlic to a food processor.

Season with a pinch or two of salt and process until blended into a puree. Cover sauce and set aside.

Peel and devein shrimp before beginning. Leave tails on. Note that shrimp should be lightly damp before beginning, if it is dry toss with 1 - 2 Tbsp water (this ensures that the flour will stick later on).

Pour vegetable oil into a 12-inch (and deep) saute pan or a pot and heat to 350 degrees over medium heat. While oil is coming up to heat prepare the shrimp (monitor temperature of oil while doing so).

Pour flour into one shallow dish. Season with salt and pepper (I use 1 tsp salt and 1/2 tsp pepper), whisk.

In a second shallow dish, whisk eggs until yolk and white are well blended.

In a third dish, toss together coconut and panko.

Working with one shrimp at a time and holding it by the tail end, dredge shrimp in flour coating on all sides but the tail. Tap or gently shake excess flour off.

Then transfer to egg and coat on all sides but the tail, lift and let excess egg run off.

Transfer shrimp to shredded coconut mixture, scoop some of the mixture over the shrimp then press to get the mixture to stick well on both sides.

Align prepared shrimp on an 18 by 13-inch baking sheet, repeating process until all of the shrimp are coated.

Fry 9 shrimp at a time in 350 degree oil about 2 minutes until cooked through and golden brown, turning once halfway through to brown evenly.

Use a spider or tongs to remove shrimp and transfer cooked shrimp to paper towel lined baking sheet to drain. Season lightly with salt and pepper.

Repeat process with remaining shrimp. Note that shrimp can be kept warm in oven on (unlined) baking sheet at 200 degrees for up to 10 minutes.

Serve warm with mango sauce (I serve mango sauce in small individual dipping bowls).

Coconut Shrimp with a guaranteed crunch in every bite.&nbsp;Super crispy on the outside, succulent on the inside, always a crowd pleaser!

Coconut Shrimp

(500 g) jumbo shrimp (peeled and deveined, tails intact)

Salt and pepper

all-purpose flour ((plain flour))

baking powder

beer ((substitute with mineral water

coconut (sweetened

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.&nbsp;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,&nbsp;add 1/2 cup flour for dredging.&nbsp;In another shallow bowl,&nbsp;whisk the batter ingredients&nbsp;together&nbsp;until combined. The batter should resemble pancake consistency. If too thick, add a little extra beer or mineral water, whisking between each addition.&nbsp;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.&nbsp;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.&nbsp;

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.

A one-skillet meal of seasoned sauteed shrimp prepared in a sauce with coconut milk, diced tomatoes, ginger, garlic, and basil.

THAI-INSPIRED CREAMY COCONUT SHRIMP

olive oil, (divided)

Salt and black pepper, (to taste)

smoked paprika

yellow onion, (finely diced)

garlic, (minced)

basil leaves, (finely chopped)

ginger

(14-oz can) diced tomatoes, (well drained)

unsweetened coconut milk, ((shake can before opening))

Lime juice, (to serve)

Chopped fresh cilantro, (for garnish)

Chopped fresh basil, (for garnish, optional)

Heat 1 tablespoon olive oil in a large skillet set over medium-high heat.

Season shrimp with salt, pepper, and paprika.

Add shrimp to the hot oil and cook for 1 to 2 minutes per side, or until pink and cooked through.

Remove shrimp from skillet and set aside.

Wipe down the skillet, set it over medium-high heat and add remaining olive oil.

To the heated oil add the onions and cook for 3 minutes, or until softened.

Stir in garlic, basil, and ginger; cook for 20 seconds, or until fragrant.

Add diced tomatoes and cook for 3 minutes, or until just softened.

Stir in the coconut milk and bring to a simmer; continue to simmer for 5 minutes.

Add shrimp to the coconut milk and cook for 1 more minute, or until heated through.

Remove from heat.

Squeeze lime juice over the shrimp.

Garnish with cilantro and basil.

Serve.

These Easy Baked Coconut Shrimp are crisp, golden and delicious served a sweet and spicy apricot dipping sauce. Set these out on a platter in front of some hungry guests and I guarantee they will disappear!!

Easy Baked Coconut Shrimp

lb 24 large raw shrimp, peeled and deviened (weight after peeled)

+ 1 tbsp shredded sweetened coconut

+ 1 tbsp panko crumbs (or gluten-free panko)

tbsp all purpose

non-stick spray (I used my misto)

apricot preserves (you can use sugar free if you wish)

tbsp rice wine vinegar

tsp crushed red pepper flakes

For the sauce, combine all the ingredients and place in a small bowl.

Preheat oven to 425°F. Spray a non-stick baking sheet with cooking spray.

Combine coconut flakes, panko crumbs and salt in a bowl.

Place the flour on a small dish. Whisk egg in another bowl.

Lightly season shrimp with salt. Dip the shrimp in the flour, shaking off excess, then into the egg, then in the coconut crumb mixture.

Lay shrimp on the cookie sheet then spray the top of the shrimp with more cooking spray; bake in the middle rack for about 10 minutes. Turn shrimp over then cook another 6-7 minutes or until cooked though. Remove from oven and serve with dipping sauce.

Oven Method:

Preheat air fryer to 375°F. Spray a non-stick baking sheet with cooking spray.

Lay shrimp on the cookie sheet then spray both sides of the shrimp with more cooking spray.

Spray the air fryer basket and cook the shrimp, in 2 batches, 4 minutes on one side, turn cook 2 minutes (6 min total). Repeat with the remaining shrimp. Serve with dipping sauce.

Air Fryer Method:

These super easy baked coconut shrimp will deliver in a flavor so delicious they will be sure to be a favorite among all of your guests! They are golden and crispy and baked to perfection.

Baked Coconut Shrimp

shrimp (about 25, peeled (tails left on), deveined)

paprika (optional)

Pre-heat oven to 425F Grease a cookie sheet with oil and set aside.

Beat eggs in a small bowl and set aside. Combine breadcrumbs and coconut in another bowl and set aside. Lastly, combine flour and spices in a 3rd bowl.

Dip shrimp in small batches in the flour mixture then the egg mixture (letting the excess drip off the shrimp and then coat in the coconut/breadcrumb mixture, pressing to adhere.

Place the shrimp on the baking sheet in a single layer. Lightly spray with nonstick spray or drizzle with oil. Bake until the shrimp are golden on the outside and opaque in the center, about 10 minutes.

These Coconut Shrimp make an irresistible appetizer that&#x27;s tender on the inside, and crispy, sweet and crunchy on the outside.

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