coconut shrimp recipe

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

Best Ever Coconut Shrimp

shrimp

panko bread crumbs

coconut (sweetened)

eggs (beaten)

all-purpose flour

salt

½ tsp pepper

vegetable oil (for frying)

Thai sweet chili sauce (optional,

Thaw your shrimp if frozen and pat dry with paper towels. Set aside three small-medium bowls.&nbsp;

In the first bowl, mix together flour, salt and pepper.

In the second bowl, beat the eggs.&nbsp;

In the third bowl, mix together coconut and Panko bread crumbs.

Holding shrimp by the tail, dredge in the flour mixture, shake off excess and dip into beaten egg. Then dredge thoroughly in the coconut mixture to coat.

Place the coated shrimp on a baking sheet and chill for 20-30 minutes.&nbsp;

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

Fry shrimp in batches of 2-3 for about 2 minutes until golden. Remove with a slotted spoon and place on a wire cooling rack.

Serve with your Thai sweet chili sauce and enjoy!

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 will be the first to go at a party!

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Ingredients
1 pound raw jumbo shrimp 21-25 count, peeled and deveined, thawed
2/3 cup panko bread crumbs
2/3 cup shredded coconut sweetened
2 large eggs beaten
½ cup all-purpose flour
½ tsp salt
½ tsp pepper
1 quart vegetable oil for frying
Thai sweet chili sauce optional, for dipping

Instructions
-Thaw your shrimp if frozen and pat dry with paper towels. Set aside three small-medium bowls. 
-In the first bowl, mix together flour, salt and pepper.
-In the second bowl, beat the eggs. 
-In the third bowl, mix together coconut and Panko bread crumbs.
-Holding shrimp by the tail, dredge in the flour mixture, shake off excess and dip into beaten egg. Then dredge thoroughly in the coconut mixture to coat.
-Place the coated shrimp on a baking sheet and chill for 20-30 minutes. 
-In a medium saucepan or deep fryer, add 2-3 inches of oil and heat to 375°F.
-Fry shrimp in batches of 2-3 for about 2 minutes until golden. -Remove with a slotted spoon and place on a wire cooling rack.
-Serve with your Thai sweet chili sauce and enjoy!

The Best Coconut Shrimp

This recipe is an Outback Steakhouse copycat, fast, easy, and guaranteed to trump restaurant and take-out versions. Perfectly crispy on the outside, juicy on the inside, and full of coconut flavor without being heavy or greasy.

Coconut Shrimp with Orange-Chili Dipping Sauce

shrimp,

salt and pepper,

eggs,

coconut

breadcrumbs

canola, vegetable, or coconut oil, for frying

orange marmalade

sweet Thai chili sauce

salt,

cayenne pepper,

Clean the shrimp; set aside.

To a small bowl, add the flour, salt...

To a small bowl, add the flour, salt and pepper, stir to combine; set aside.

To a separate small bowl, add the eggs...

To a separate small bowl, add the eggs and beat; set aside.

To a separate medium bowl, add the coconut,...

To a separate medium bowl, add the coconut, Panko, stir to combine; set aside.

To a Dutch oven or large skillet, add...

To a Dutch oven or large skillet, add the oil and heat over medium-high heat. While oil heats up, begin the battering process.

Dip 1 shrimp in flour, dunk in egg,...

Dip 1 shrimp in flour, dunk in egg, and dredge very well in the coconut-Panko mixture pressing it on as needed to ensure shrimp is very well coated (I re-drege some of the more skimpy-coated shrimp if I have extra coating mixture after they’ve all been coated once); set aside on a platter while you repeat battering process with all remaining shrimp.

After all shrimp have been battered, begin frying....

After all shrimp have been battered, begin frying. I take the temperature of the oil and between 325F to 350F is recommended for best results; wait to fry until your oil is hot enough to ensure a crispy coating.

Add the shrimp in small batches (4 to...

Add the shrimp in small batches (4 to 6 at a time) to the hot oil, frying for about 2 to 4 minutes, flipping as necessary, and frying until as dark and crispy as desired. Frying time will vary based on pan size, size of shrimp, and personal preference. Frying in small batches helps the oil stay at a hotter temperature, which ensures a crispy crust.

After frying, remove from oil, place on paper...

After frying, remove from oil, place on paper towels, and continue the frying process until all shrimp have been fried.

To a small bowl, add the marmalade, Thai...

To a small bowl, add the marmalade, Thai chili sauce, optional salt, optional cayenne pepper, stir to combine, taste, and adjust ratios if desired.

Serve shrimp and sauce immediately. Shrimp are best...

Serve shrimp and sauce immediately. Shrimp are best warm and fresh.

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The most viewed coconut shrimp recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine