Coconut Shrimp is a delightful dish that combines the sweetness of coconut with the savory flavor of shrimp. This dish is often associated with tropical or coastal cuisine and is a favorite appetizer or main course at many restaurants.

The crispy, golden-brown coating of shredded coconut adds a delicious crunch, while the juicy shrimp inside provides a perfect contrast. Coconut Shrimp is typically served with a sweet and tangy dipping sauce, making it an irresistible treat for any occasion.

 In this recipe, we will guide you through the steps to make perfect Coconut Shrimp at home, along with tips and nutritional information.

Ingredients

For the Shrimp

• 1 pound large shrimp, peeled and deveined (tails on)
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 2 large eggs
• 1 cup panko breadcrumbs
• 1 cup shredded sweetened coconut

For the Dipping Sauce

• 1/2 cup orange marmalade
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 1 teaspoon red pepper flakes (optional)

For Frying

• Vegetable oil, for frying

For Garnish

• Lime wedges
• Fresh cilantro, chopped

How to Make Coconut Shrimp

Step 1: Prepare the Shrimp

    Peel and Devein: Start by peeling and deveining the shrimp, leaving the tails on for better presentation and easier handling.

    Dry the Shrimp: Pat the shrimp dry with paper towels to ensure the coating adheres properly.

Step 2: Set Up the Breading Station

    Flour Mixture: In a shallow dish, combine the all-purpose flour, salt, black pepper, and paprika.

    Egg Wash: In a separate bowl, beat the eggs.

    Coconut and Panko: In another shallow dish, mix together the panko breadcrumbs and shredded coconut.

Step 3: Bread the Shrimp

    Dredge in Flour: First, coat each shrimp in the flour mixture, shaking off any excess.

    Dip in Egg: Next, dip the floured shrimp into the beaten eggs, ensuring they are well coated.

    Coat with Coconut and Panko: Finally, press the shrimp into the coconut and panko mixture, making sure they are evenly coated. Press gently to help the coating adhere.

Step 4: Fry the Shrimp

    Heat the Oil: Pour vegetable oil into a large, deep skillet or Dutch oven to a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C).

    Fry in Batches: Fry the shrimp in batches, being careful not to overcrowd the pan. Cook for about 2-3 minutes per side, or until the shrimp are golden brown and crispy. Use a slotted spoon to transfer the cooked shrimp to a paper towel-lined plate to drain any excess oil.

Step 5: Make the Dipping Sauce

    Combine Ingredients: In a small bowl, mix together the orange marmalade, Dijon mustard, honey, and red pepper flakes (if using). Stir until well combined and smooth.

Step 6: Serve

    Plate the Shrimp: Arrange the Coconut Shrimp on a serving platter.

    Garnish: Garnish with lime wedges and chopped fresh cilantro.

    Serve with Dipping Sauce: Serve the shrimp hot with the prepared dipping sauce on the side.

Chef’s Notes

    Choosing Shrimp: Large or jumbo shrimp work best for this recipe, as they provide a meaty texture that stands up well to the crispy coating.

    Fresh or Frozen: Both fresh and frozen shrimp can be used, but if using frozen, make sure to thaw them completely and pat them dry before breading.

    Coconut Variety: Sweetened shredded coconut adds a nice touch of sweetness to the shrimp. If you prefer a less sweet version, you can use unsweetened shredded coconut.

    Baking Option: For a healthier alternative, you can bake the breaded shrimp in a preheated oven at 400°F (200°C) for 15-20 minutes, flipping halfway through, until golden brown and crispy.

    Dipping Sauce Variations: Feel free to experiment with different dipping sauces. A spicy mayo, pineapple salsa, or a simple cocktail sauce can also pair well with Coconut Shrimp.

Nutrition Value (Per Serving)

• Calories: 350
• Protein: 22g
• Carbohydrates: 30g
• Fat: 15g
• Saturated Fat: 10g
• Trans Fat: 0g
• Cholesterol: 175mg
• Sodium: 600mg
• Potassium: 200mg
• Fiber: 3g
• Sugar: 8g
• Vitamin A: 300IU
• Vitamin C: 10mg
• Calcium: 150mg
• Iron: 2mg

Conclusion

Coconut Shrimp is a fantastic dish that brings a taste of the tropics to your table. The combination of crispy coconut coating and tender shrimp is a crowd-pleaser that works as both an appetizer and a main course.

This recipe provides a straightforward method for creating Coconut Shrimp at home, with a delicious dipping sauce that complements the flavors perfectly.

Whether you’re serving it at a party or enjoying a family dinner, this dish is sure to impress. Enjoy the delightful contrast of textures and flavors in every bite of these crispy, golden-brown Coconut Shrimp!

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