Easy homemade coconut shrimp!
We rarely go out to eat any more, yet there are a few things things that I crave once in awhile. Coconut shrimp tops the list. Yum! Now, I’ve always been a huge seafood fan, but I honestly just don’t love coconut. However, there are a few coconut dishes I’ve tried that are the exception and coconut shrimp is one of them. My husband and I made some of these one night after the kids went to bed. There’s no need to share everything yummy with your kids! Haha.
The recipe I found called for raw shrimp, but I only had a package of frozen cooked shrimp and decided it would be fine. And they were great! I actually liked using the cooked shrimp because you don’t have to check for doneness (although shrimp cook very fast), you just fry them until they’re golden brown. You can use any size shrimp you like – I found that medium shrimp are often on sale so I’ll buy a package once in awhile.
Start by thawing the shrimp if they’re frozen (follow the package directions). You’ll need three bowls and a sheet pan to prepare the shrimp. One bowl for flour, one for the eggs and one for the coconut mixture. Dip each piece of shrimp into the flour, then the eggs, then the coconut mixture. Press the coconut onto the shrimp so you get as much as you can on each piece. Then place each shrimp on the sheet pan and continue until all of the shrimp are coated. I always have Panko bread crumbs on hand for recipes like this. They are much better than regular bread crumbs. They’re light and airy and give the shrimp a wonderful crunchy texture.
Time to fry them! Use a large, heavy skillet on medium heat and add enough coconut oil to the pan to cover the bottom. Once the oil is hot (check by dropping a couple flakes of coconut in the pan), add the shrimp, but don’t crowd them in the pan. Fry the coconut shrimp for about 2 minutes on each side, or until you reach the golden brown you like. Place the shrimp on a paper towel lined baking sheet while you finish frying the rest. I found that I needed to add some more coconut oil before each batch.
Now for a really quick sauce to go with them. I used one part chili sauce and one part orange marmalade. If you like a sweeter sauce, just add more orange marmalade. We really liked it, but use whatever sauce you like!
My husband and I were both really impressed with how these turned out – they tasted as good as (maybe better) than a restaurant! And, you can’t beat the price difference! Overall, these were easy to make. A bit time consuming to coat them and fry them, but definitely nothing hard about it! These would be a great finger food for a party and you can make them ahead of time! Just make as directed, freeze and reheat in the oven until warm. I love foods you can make ahead of time for a party!
Slightly adapted from Sally’s Baking Addiction