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Coconut Shrimp

Coconut Shrimp

I surprised the kids with these coconut shrimp for lunch recently – they were a big hit. I found a recipe for them on Sally’s Baking Addiction that was easy to follow and turned out great. Her recipe recommends serving these shrimp with a sweet dipping sauce which is a combo of orange marmalade and Thai chili sauce.  I also made a simple combination of sriracha and mayonnaise. The shrimp were easy to make and the kids both thought they were tasty. I think they will be a perfect snack for the upcoming Super Bowl game too!

Coconut Shrimp

How to Make Coconut Shrimp

Get three separate medium-sized bowls. Combine the flour, paprika, sea salt, freshly cracked pepper, and garlic powder together in the first bowl; mix well. Crack the two eggs in the second bowl and whisk until very well combined. Add the shredded coconut and panko crumbs in the third bowl and mix until well combined.

Dip the shrimp lightly into the flour, then the egg mixture, followed by dredge the shrimp in the coconut mixtures, pressing gently to adhere. You want a lot of coconut coating on each shrimp. Set aside on a plate and repeat with the remaining shrimp, use parchment paper between stacked layers of shrimp, as needed. Place into the refrigerator for 30 minutes. Don’t skip this step, it helps the coating really adhere to the shrimp.

Coconut Shrimp

Make the dipping sauces, if desired. For the sweet sauce, add 1 part Thai sweet chili sauce to 2 parts orange marmalade in a small dish; mix well. For the spicy sauce, place some mayonnaise in a dish then add some sriracha, to taste, as well as a splash of fresh lime juice; mix well. Set aside to allow flavors to mingle.

Heat enough oil to cover the bottom of the pan over medium heat. Place the shrimp in the HOT oil  – don’t crowd the pan. Cook for 2-3 minutes and flip and cook for another 2-3 minutes, or until golden brown and the shrimp are cooked through. Set on a paper towel lined plate. Immediately sprinkle with some sea salt, to taste.

Wipe out the bits in the bottom of the pan. Reheat more oil and cook the remaining shrimp in a second batch.

Place the finished coconut shrimp on a serving plate and serve with the dipping sauces and lime wedges on the side. Serve immediately. Enjoy.

Coconut Shrimp

 

Coconut Shrimp

Coconut Shrimp

Prep Time: 20 minutes
Cook Time: 10 minutes
Must refrigerate the coated shrimp prior to cooking: 30 minutes
Total Time: 30 minutes
Course: Appies & Snacks
Servings: 4
Author: Pam - For the Love of Cooking / Original by Sally's Baking Addiction

Ingredients

Coconut Shrimp:

  • cup flour
  • ½ tsp sea salt
  • ½ tsp freshly cracked pepper
  • ¼ tsp paprika
  • ¼ tsp garlic powder
  • 2 eggs, beaten well
  • 1 cup sweetened shredded coconut
  • ¾ cup plain panko crumbs
  • 1 lb raw large shrimp, peeled and deveined with tails attached
  • 6 tbsp Coconut oil or Vegetable oil, divided, more as needed
  • Lime wedges for serving

Sweet Sauce:

  • 2 parts orange marmalade
  • 1 part Thai chili sauce

Spicy Sauce:

  • Mayonnaise
  • Sriracha, to taste
  • Squeeze of fresh lime juice, if desired

Instructions

  • Prepare the shrimp coating by getting three separate medium-sized bowls.
  • Combine the flour, sea salt, freshly cracked pepper, garlic powder, and paprika together in the first bowl; mix well. 
  • Crack the two eggs in the second bowl and whisk until very well combined. 
  • Add the shredded coconut and panko crumbs in the third bowl and mix until well combined.
  • Dip each shrimp lightly into the flour, then the egg mixture, followed by dredge the shrimp in the coconut mixtures, pressing gently to adhere. You want a lot of coconut coating on each shrimp. 
  • Set aside on a plate and repeat with the remaining shrimp, use parchment paper between stacked layers of shrimp, as needed. 
  • Place into the refrigerator for 30 minutes. Don't skip this step, it helps the coating really adhere to the shrimp.
  • Make the dipping sauces, if desired. 
  • For the sweet sauce, add 1 part Thai sweet chili sauce to 2 parts orange marmalade in a small dish; mix well. 
  • For the spicy sauce, place some mayonnaise in a dish then add some sriracha, to taste, as well as a splash of fresh lime juice; mix well. Set aside to allow flavors to mingle.
  • Cook the shrimp by heating enough oil to cover the bottom of the pan over medium heat. 
  • Place the shrimp in the HOT oil - don't crowd the pan. Cook for 2-3 minutes and flip and cook for another 2-3 minutes, or until golden brown and the shrimp are cooked through. 
  • Set on a paper towel lined plate. Immediately sprinkle with some sea salt, to taste.
  • Wipe out the bits in the bottom of the pan. Reheat more oil and cook the remaining shrimp in a second batch.
  • Place the finished coconut shrimp on a serving plate and serve with the dipping sauces and lime wedges on the side. Serve immediately. Enjoy.
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2 Comments

  1. They are my favourite! I can easily eat the whole bunch at one go.. no kidding…they are just that good and addictive.