Coconut Shrimp

Coconut shrimp is a fusion of sweet and savory flavors, with a crunchy texture and tropical twist. Whether you’re hosting a party, preparing a romantic dinner, or simply indulging in a quick, crispy snack, coconut shrimp is always a crowd-pleaser.

Other shrimp recipes to try

• Jerk Shrimp Kebabs
• Pumpkin and Shrimp
• Shrimp Rasta Pasta
• Shrimp and Sausage Jambalaya
• Shrimp Creole
• Shrimp and Grits
• Shrimp Curry
• Beef and Shrimp Fried Rice

Why Coconut Shrimp?

Coconut shrimp is a versatile dish that works as an appetizer, main course, or party snack. Its popularity stems from the perfect balance between the savory, juicy shrimp and the crunchy, sweet coconut coating. The dish pairs wonderfully with various sauces, from sweet chili sauce to tangy lime-based dips.

Choosing the Right Shrimp

It is important to choose the right shrimp for this recipe. Here are some tips to help you choose the best shrimp for your dish:

• Size Matters: It is best to opt for larger shrimp, such as jumbo or colossal. Larger shrimp hold up better during frying and give you that satisfying, meaty bite. Plus, they allow for more coconut coating.
• Frozen vs. Fresh: Frozen shrimp are often just as good as fresh for this dish. Most shrimp sold as “fresh” in grocery stores were previously frozen and thawed. Either works well in this recipe.  Just be sure that the shrimp is raw and not precooked.
• Peeled and Deveined: Look for shrimp that are already peeled and deveined. However, if you want to go the extra mile for presentation, leaving the tail on adds a nice touch and helps with dipping.
• Wild-Caught vs. Farm-Raised: Wild-caught shrimp typically has better flavor and texture. If possible, go for sustainably sourced wild-caught shrimp to ensure high quality and environmental responsibility.

The Secret to perfect Crisp

The key to tasty coconut shrimp lies in achieving that perfectly crispy coating. Here’s how you can do that:

1. Double-Dipping Method: To get that thick, crunchy coating, use a double-dipping method. First, dip the shrimp in a flour, then into beaten eggs, and finally into a blend of shredded coconut and panko breadcrumbs. The flour helps the egg stick, and the egg helps the coconut adhere for a well-breaded shrimp.
2. Panko for Extra Crunch: While traditional coconut shrimp can be made with just shredded coconut, adding panko breadcrumbs to the mix enhances the texture. Panko breadcrumbs are lighter and flakier than regular breadcrumbs, giving you that extra crispiness with every bite.
3. Sweetened vs. Unsweetened Coconut: For the ultimate coconut shrimp, use sweetened shredded coconut. The sweetened coconut adds texture without making the dish overly sweet, as the panko breadcrumbs tend to balance the sweetness. Adjust the ratio depending on your sweetness preference.

Frying Techniques

Achieving the perfect golden-brown coconut shrimp comes down to the right frying technique. Follow these tips to fry like a pro:

• Temperature Control: Frying coconut shrimp at the right temperature is crucial. Too low, and the shrimp will absorb too much oil, making them soggy. Too high, and the coating will burn before the shrimp are cooked through. Aim for a frying temperature between 350°F and 375°F (175°C to 190°C). A kitchen thermometer can help maintain accuracy.
• Use Neutral Oil: Coconut shrimp pairs best with neutral oils like vegetable, canola, or peanut oil. These oils have a high smoke point and won’t overpower the coconut flavor.
• Don’t Overcrowd the Pan: When frying, overcrowding the pan is a common mistake. Overcrowding lowers the oil temperature, resulting in soggy shrimp. Fry in small batches to ensure each shrimp has enough space to fry evenly.
• Drain Properly: Once your shrimp are done, drain them on a wire rack or paper towels. Paper towels are great for absorbing excess oil. A wire rack allows air to circulate, keeping the shrimp crispy while they cool so either works!

Baking and Air Frying

If you’re looking for a healthier alternative to frying, baking or air frying is a great option. Here’s how to achieve crispy coconut shrimp without the extra oil:

Baking Coconut Shrimp: Preheat your oven to 400°F (200°C) and place the breaded shrimp on a baking sheet lined with parchment paper or a wire rack. Bake for 12-15 minutes, flipping halfway through to ensure even cooking. You can spray the shrimp with a light coating of oil to enhance crispiness.

Air Frying Coconut Shrimp: Air fryers are a game-changer for coconut shrimp lovers. Preheat your air fryer to 375°F (190°C), then place the shrimp in a single layer in the basket. Cook for 8-10 minutes, flipping halfway. The air fryer circulates hot air around the shrimp, mimicking the effect of deep frying but with much less oil.

Pairing Coconut Shrimp with the Perfect Sauce

• Sweet Chili Sauce: This classic Thai-inspired sauce is a popular choice for coconut shrimp. The sweet and spicy flavors balance out the richness of the coconut coating, making it a go-to option for most people.
• Mango Salsa: For a tropical twist, pair your shrimp with fresh mango salsa. The sweetness of the mango, combined with the tang of lime and the heat of jalapeños, creates a refreshing contrast to the crispy shrimp.
• Garlic Aioli: For a more savory option, a garlic aioli dip works wonderfully with coconut shrimp. The creaminess of the aioli complements the crispiness of the shrimp, while the garlic adds a savory depth of flavor.

Coconut Shrimp Tips and Tricks Recap:

• Select the right shrimp: Larger shrimp hold up better.
• Double-dip for the best coating: Flour, egg, then coconut and panko make the perfect breading.
• Control your fry temperature: Stick between 350°F and 375°F to avoid soggy or burnt shrimp.
• Experiment with baking and air frying: For a healthier option, use your oven or air fryer.
• Pair with a flavorful sauce: From sweet chili to mango salsa, your sauce choice can make or break the dish.