Crispy Coconut Shrimp- Fresh Shrimp dipped in coconut batter , then rolled in an aromatic combination of coconut flakes, breadcrumbs and spices . So Decadent, So Exotic , So Tasty !! Baked or Fried
Want something that would get your taste buds excited . Sure you do.
Is it possible for you to make it with without resorting to deep frying? Yes, you can. Transport yourself to the Caribbean with this coconut shrimp. It requires very little time and is always a crowd pleaser. It would satisfy your craving for something light and sultry.
Here is the fried version. The baked version is equally delicious.
If you simply can’t deal with hot oil and the un-wanted calories . Then go the baking route .
Don’t let me deter you.
I just couldn’t help myself – too much stress. (blame it on back to school prep)
These shrimps are super crispy on the outside, sweet and tender shrimp inside. You can even bread the shrimp ahead of time and let them rest in refrigerator until ready to bake. After baking or frying you are left with a crispy coconut exterior and succulent tender shrimp inside.
In this recipe, I used coconut flakes, garlic powder, , dried thyme, paprika, and bread crumbs. The batter is made with egg, and coconut milk. You can substitute the water, beer or milk.
To complement the shrimp , I like serving them with a sweet creamy dip like pineapple marmalade, Dijon mustard and mayonnaise. Or sweet chili sauce or sriracha aioli. Or this caribbean pepper sauce here You get to decide.
- ½ cup flour
- 1 egg
- 1/4 cup Coconut milk
- One pound large shrimp 16-20
- ½ cup bread crumbs
- 1 1/2 cups coconut flakes see notes
- 3/4- 1- teaspoon salt adjust to preference
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1 cup pineapple marmalade
- 2 Tablespoon Dijon mustard
- 2 tablespoon mayonnaise
- 1/2 cup mayonnaise
- 2/3 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1 teaspoon lemon juice
- 1-2 tablespoons sriracha adjust to taste
Prepare the dip by combining ingredients together and refrigerate
Marmalade Dip: In a medium bowl, combine the marmalade, mayonnaise and Dijon mustard . Cover and refrigerate for at least several hours to allow flavors to blend. Do the same if making the sirracha sauce.
Preheat oven to 450°F. Align cookie sheet with parchment or foil paper, coat with cooking spray.
Peel and devein shrimp leaving the tails on. Butterfly the shrimp: cutting halfway through the back, stopping at the tail, so they will be able to stand tail up
Whisk the egg, coconut milk, milk or beer, and flour in a medium mixing bowl until a smooth batter is formed.
In another bowl, mix bread crumbs, coconut flakes, and spices.
Hold shrimp by tail, dip each shrimp first in batter, and then roll in seasoned coconut mixture. Place on baking sheet tail up.
Bake the shrimp until cooked through and the coating is starting to brown, 10 to 12 minutes. Serve the shrimp with dip.
If frying shrimp, heat oil to 375°. Fry shrimp, a few pieces at a time, for 2-3 minutes on each side or until no longer pink and golden brown. Drain on paper towels.