Recipe Description
Coconut Fried Shrimp is a mouth-watering, crispy dish featuring succulent shrimp coated in a flavorful coconut batter. The coconut gives the shrimp a tropical crunch, while the shrimp remains tender and juicy inside. Perfect as an appetizer or served with a side of dipping sauce, this recipe is sure to please seafood lovers and anyone looking for a unique twist on fried shrimp.
Serving Details
- Servings: 4 servings
- Serving Size: 6 shrimp per person
Cooking Time
- Preparation Time: 15 minutes
- Cooking Time: 5 minutes
- Total Time: 20 minutes
Nutritional Information (Per Serving)
- Calories: 280 kcal
- Protein: 22 g
- Fat: 18 g
- Carbohydrates: 14 g
- Sodium: 450 mg
- Sugar: 2 g
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1/2 cup all-purpose flour
- 1/2 cup shredded coconut
- 2 large eggs, beaten
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup breadcrumbs (preferably panko)
- Vegetable oil for frying
- Lemon wedges for serving
- Sweet chili sauce or any dipping sauce of choice
Instructions
Step 1: Prepare the Shrimp
Start by peeling and deveining the shrimp, ensuring they are clean and ready for frying. Pat them dry with a paper towel to remove excess moisture.
Step 2: Coat the Shrimp
In one shallow bowl, add the flour, garlic powder, salt, and pepper. In a second bowl, beat the eggs. In a third bowl, combine the shredded coconut and breadcrumbs. Dip each shrimp first into the flour mixture, then the beaten eggs, and finally into the coconut-breadcrumb mixture. Make sure the shrimp are evenly coated.
Step 3: Fry the Shrimp
Heat vegetable oil in a deep frying pan over medium-high heat. Once the oil is hot (around 350°F), gently place the coated shrimp into the hot oil. Fry in batches, cooking for 2-3 minutes on each side or until the shrimp are golden brown and crispy. Remove the shrimp from the oil and place them on a paper towel-lined plate to drain excess oil.
Step 4: Serve
Serve the crispy coconut fried shrimp hot with lemon wedges and your favorite dipping sauce, such as sweet chili sauce or tartar sauce.
FAQs
Can I bake these coconut shrimp instead of frying?
Yes, you can bake the shrimp. Preheat the oven to 400°F (200°C) and place the shrimp on a baking sheet lined with parchment paper. Bake for 10-12 minutes, flipping halfway through, until they are golden and crispy.
Can I use frozen shrimp for this recipe?
Frozen shrimp can be used, but make sure to thaw them completely before cooking. Pat them dry with a paper towel to remove any excess moisture for better coating adhesion.
What dipping sauce goes well with Coconut Fried Shrimp?
Sweet chili sauce, tangy cocktail sauce, or even a simple lemon aioli make excellent dipping sauces for coconut fried shrimp. You can experiment with different sauces based on your preference.
Can I use desiccated coconut instead of shredded coconut?
Shredded coconut is recommended for this recipe, as it provides the best texture. However, you can use desiccated coconut as a substitute if needed, but the texture may not be as crispy.
