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!! Can be baked or fried!
Want something that would get your taste buds excited. Sure you do. Is it possible for you to make it 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.
Fried or Baked Coconut Shrimp
This is one those recipes that you can easily whip up especially when you forgot to thaw your frozen protein or simply because you’ve done so much for day.
In this recipe, I used coconut flakes, garlic powder, dried thyme, paprika, and bread crumbs to coat these juicy fresh shrimps that hubby got from the market. And that’s not it!
The batter here isn’t your average Joe. It is made with flour, egg, and coconut milk. Yes! That’s like “double coconutty treat”. If that’s sounds too much for you, you can always play around by substituting it with water, beer or milk. (Psssstt… go with beer if you’re serving it as an appetizer. 😉 )
These shrimps are super crispy on the outside, sweet and tender shrimp on the inside. You can even bread the shrimp ahead of time and let them rest in refrigerator until ready to bake. Talk about easy dinner!
After baking or frying you are left with a crispy coconut exterior and succulent tender shrimp inside. If you simply can’t deal with hot oil and the unwanted calories , then go the baking route. I guarantee you that it is equally delicious as the fried ones.
Coconut Shrimp Dipping Sauce
And what’s a good coconut shrimp without some dipping sauce? To complement the shrimp, I like serving them with a sweet creamy dip like pineapple marmalade, Dijon mustard and mayonnaise combination. Or if you want more heat in your mouth, go pair it with sweet chili sauce or sriracha aioli dip.
How about this Caribbean pepper sauce HERE ? You get to decide.
Whether as a regular weeknight dinner or as party appetizer, these scrumptious, crunchy, sweet and no-fuss coconut shrimps will always be a Mom’s favorite. No one will complain and they won’t even notice that it only takes less than 30 minutes to prepare. 😉
Watch How to Make It
Tips and Notes:
- You can replace coconut milk with water, beer or milk.
- You may use Panko instead of regular breadcrumbs.
- If you want more sweetness into this dish, substitute coconut flakes with sweetened shredded coconut.
- If frying , place shrimp in hot oil about 375°F fry directly until shrimp is crisp and heated through, about 3-5 minutes.
- See make-ahead notes in the recipe box.
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!! Can be baked or fried!
- ½ cup flour
- 1 egg
- 3/4 cup coconut milk
- 1 pound large shrimp , 16-20 pieces
- 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 , iptional
- 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.
Make-ahead for Coconut Shrimp
- When you finish breading the shrimp you can place in the fridge, and let it stay there til you are ready to fry about 4-6 hours.
- If you want to make this days or months ahead of time then it can be done. Here’s how you do it:
- Remove shrimp from the fryer and bring to room temperature. Place shrimp making cookie sheet or large plate, make sure they are not touching each other. Place in the freezer until it freezes.
- Now transfer to an airtight plastic bag or a zip-lock bag and store for up to two (2) months.
- When ready to eat or serve, pre-heat oven to 400°F, line a cookie sheet or baking pan with parchment or foil paper cook /bake for about 18- 20 minutes flipping once halfway through baking, until shrimp is crisp and is heated through.
- If frying, place shrimp in hot oil about 375°F fry directly until shrimp is crisp and heated through, about 3-5 minutes.
How to Make Coconut Shrimp