Coconut Shrimp with an unmistakable crunch that is guaranteed in every bite. There is nothing better than shrimp that is really crispy on the outside and luscious on the inside!
A crowd favorite is always coconut shrimp. Who does not enjoy fried, crumbed shrimp? Especially battered shrimp that have been coated in a flavorful mixture of shredded coconut and Panko breadcrumbs.
A really simple and delicious snack that is crunchy and fried.
With this recipe for shrimp, we’ll walk you through each step.
Coconut Shrimp Recipe
Just in time for your plans for New Year’s Eve! Everyone will without a doubt adore these salty, sweet, and crispy shrimp, whether you serve them as an appetizer or an adventurous entrée.
What’s best? They may be prepared, dredged, and dipped before frying in less than 30 minutes.
The shrimp can be breaded and stored in your refrigerator until you’re ready to fry them if you need them in advance.
Before serving, season with salt and immerse in sweet chili sauce, the ideal dipping sauce for shrimp.
What do you need for Coconut Shrimp?
The batter is made comprised of several common kitchen ingredients, including flour, baking powder, salt, pepper, an egg, and some beer. (The beer is optional; but, we’ll return to it in a moment.)
Use sweetened shredded coconut in the breading if you enjoy a sweet and salty mix. Use unsweetened for flavorful shrimp. When fried, panko breadcrumbs get really crunchy, but normal breadcrumbs work just as well!
Use any variety of jumbo shrimp or prawns for your shrimp. They have more meat and provide a better ratio of shrimp to crumbs in each bite.
How can we make beer batter?
As previously stated, drinking beer is not required. If you can, choose beer as your beverage of choice. You can use mineral water, sparkling water, or soda water if you don’t have any beer.
The batter expands as a result of carbon dioxide bubbles, producing a light and crispy batter for your shrimp.
Food: Coconut Shrimp recipe (Source: Pinterest)Your batter should have the same consistency as conventional pancake batter: it shouldn’t be too thick or thin to coat the shrimp or run off the spoon.
Simply add a bit more of your preferred liquid (beer, soda water, etc.), stirring between additions, if the batter appears to be too thick.
Butterfly Shrimp — optional
Butterflying the coconut shrimp before frying not only promotes even cooking but also increases the surface area where the crumb is present.
More crunch equals more crumb. To prepare shrimp, this step is ABSOLUTELY NOT REQUIRED. You can like MORE CRUNCH if that’s your preference.
Open the shrimp’s meat along the back to form a butterfly shape.
Cut a slit down the center of the shrimp’s back from the top of the shrimp about three-quarters of the way to the tail.
You can slightly open the shrimp’s flesh using the tip of your finger.
Making Coconut Shrimp
This stage goes quickly if all of your ingredients are prepared. Simply coat with your coconut/panko mixture, dredge in flour, dip in batter, and shake off any excess after each step.
To make sure the shrimp are equally coated, you might need to lightly press the coconut or panko onto them.
Freeze for at least 30 minutes!
The shrimp freeze beautifully, making them the ideal make-ahead appetizer or meal.
While giving the crumb time to develop into that beautiful golden color, frying frozen shrimp in hot oil prevents them from overcooking. While frying, the coating holds on better and doesn’t come off.
In order to provide you with the best shrimp, I’ve included this step.
As soon as you’re done breading them, if you don’t have time to freeze them, you can still fry them up. Just be aware that after a minute of heating, the crumb can start to crumble.
Fry Shrimp
Use coconut oil, vegetable oil, or canola oil, and pour enough into your pan or pot to cover the bottom by about two to three inches. Use a saucepan or dutch oven for little cleanup to stop the oil from creating a big mess in your kitchen.
Before frying, have the oil good and hot. Then, add them in batches of 4 or 5, boiling the shrimp rather than frying them to prevent the oil from cooling down too much.
Food: Coconut Shrimp recipe (Source: Pinterest)On plates covered with paper towels, drain your shrimp.
The finest Shrimp in Coconut!
There is nothing better than delicious, sweet, and soft shrimp that are incredibly crispy and golden on the outside and inside.
Seeking additional Shrimp Recipes? try these!
- Browned Butter Honey Garlic Shrimp,
- Creamy Garlic Butter Tuscan Shrimp
- Scampi with Crispy Baked Shrimp
- Parmesan-topped Shrimp in Creamy Garlic (Low Carb)
- Avocado Garlic Bread with Shrimp
INGREDIENTS
- 1 pound (500 g) jumbo shrimp peeled and deveined, tails intact
- Salt and pepper
- 1/2 cup all-purpose flour (plain flour)
BATTER:
- 1/2 cup all-purpose flour (plain flour)
- 1 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1 egg
- 1/2 cup beer (substitute with mineral water or soda water — you may need a little extra)
COATING:
- 1 cup shredded coconut sweetened or unsweetened
- 1 cup Panko bread crumbs
INSTRUCTIONS
- Using parchment paper, line a sizable baking sheet. Place aside.
- Optional: To butterfly shrimp, insert a knife into the top of the shrimp about three-quarters of the way. Slit the shrimp’s back along the middle from head to tail. To slightly open the shrimp’s flesh, use the tip of your finger. They do not have to be level. Set aside after seasoning with salt and pepper.
- Add 1/2 cup flour to a single shallow basin for dredging. Mix the batter ingredients in another small dish until well blended. It should be possible to make pancakes out of the batter. If the mixture is excessively thick, stir in a bit of extra beer or mineral water.
- Combine the bread crumbs and coconut shreds in the third bowl.
- Shake off excess flour before dredging in batter, coating in breadcrumbs/coconut mixture, and shaking off excess. Put a little coconut pressure on the shrimp.
- Repeat with the remaining shrimp and place on the prepared baking sheet. Shrimp should be arranged in a single layer and frozen until solid (about 30-45 minutes).
- Vegetable oil should be heated until it is very hot in a dutch oven or deep skillet (approximately 2-3 inches deep in the pot).
- The FROZEN shrimp should be fried in batches for two to three minutes on each side, or until crispy and golden brown. On a plate covered with paper towels, drain them.
- Serve with sweet chili sauce right away.
NUTRITION
Calories: 417kcal | Carbohydrates: 46g | Protein: 30g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 326mg | Sodium: 767mg | Potassium: 345mg | Fiber: 2g | Sugar: 10g | Vitamin A: 60IU | Vitamin C: 4.6mg | Calcium: 245mg | Iron: 5.3mg