Coconut Shrimp

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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.

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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.

coconut-shrimp-ingredients

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.

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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.

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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!

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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!

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Enjoy!!

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Coconut Shrimp

Ingredients

  • 1/3 cup flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 eggs, beaten
  • 3/4 cup Panko bread crumbs (plain)
  • 1 cup sweetened shredded coconut
  • 12-16 oz shrimp, peeled and deveined, with tales attached (any size - I used medium. You can use raw or cooked - I thought cooked worked just fine!)
  • coconut oil for frying
  • SAUCE:
  • 1 part chili sauce, 1 part orange marmalade

Instructions

  1. If using frozen shrimp, thaw according to the package directions.
  2. Use 3 medium bowls. One for the flour/salt/pepper. One for the beaten eggs. One for the coconut and Panko bread crumbs.
  3. Dip each piece of shrimp into the flour mixture first. Then into the eggs. Then dredge in the coconut mixture, pressing the coconut onto the shrimp.
  4. Place on a baking sheet as you prepare the rest of the shrimp.
  5. Using a large skillet, heat coconut oil on medium heat. Use enough oil to cover the bottom of the pan.
  6. Test the oil with a couple flakes of coconut to see if the oil is hot enough.
  7. Fry the coconut shrimp in batches. Place in the pan, but don't crowd them. Fry for about 2 minutes on each side, or until you get the desired golden brown.
  8. Place on a paper towel lined baking sheet while you finish frying the remaining shrimp.
  9. Serve with your favorite sauce, or the orange marmalade/chili sauce listed above.

Notes

Make ahead tip! Prepare as directed and freeze. Reheat in a 350 degree oven for about 10 minutes, or until heated through.

http://www.yumbiance.com/coconut-shrimp/

Slightly adapted from Sally’s Baking Addiction

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