Crispy, Crunchy Coconut Shrimp
Coconut shrimp isn’t just food—it’s a one-way ticket to Flavor Island. These crispy little bites are like shrimp that decided to put on their finest coconut coats and party in the deep fryer. With every crunchy, juicy bite, you’ll wonder why everything isn’t wrapped in coconut and served with dipping sauce. Warning: these shrimp might make you crave a piña colada and a beach chair.
They’re the culinary equivalent of a Hawaiian shirt—festive, bold, and impossible not to love. Whether you’re hosting a luau or just trying to escape the weekday grind, coconut shrimp always brings the good vibes.
Ingredients You’ll Need For This Recipe
Step-by-Step Instructions
Step 1: Clean and devein the shrimp. Pat them dry with paper towels to remove any excess moisture.
Step 2: In a shallow bowl, mix the all-purpose flour with a pinch of salt and pepper. This will be your first coating.
Step 3: In another shallow bowl, beat the eggs. This will help the coconut and breadcrumbs adhere to the shrimp.
Step 4: In a third shallow bowl, combine the shredded coconut and panko breadcrumbs.
Step 5: First, coat each shrimp in the flour mixture, shaking off any excess.
Step 6: Dip the floured shrimp into the egg wash.
Step 7: Finally, coat the shrimp in the coconut and breadcrumb mixture, pressing gently to ensure the coating sticks well.
Step 8: Fill a small pot with about 2 inches of oil and heat over medium heat until it reaches 350°F (175°C). Use a thermometer to check the temperature.
Step 9: Carefully add the coated shrimp to the hot oil in batches, making sure not to overcrowd the pot. Fry for 2-3 minutes or until golden brown and crispy. Make sure to flip over halfway.
Step 10: Use a slotted spoon to transfer the shrimp to a plate lined with paper towels to drain excess oil.
Step 11: In a small bowl, mix the orange marmalade and chili sauce until well combined. Adjust the proportions to taste if you prefer it sweeter or spicier.
Step 12: Serve the fried coconut shrimp hot with the orange marmalade dip on the side.
Coconut shrimp is proof that sometimes life is better with a little crunch and a touch of tropical flair. Serve them up, dip them in, and let the beachy vibes roll. Paradise never tasted so good!
Coconut Shrimp
Ingredients
- 1 pound raw shrimp peeled and deveined
- ½ cup panko breadcrumbs
- ½ cup shredded coconut
- ¼ cup all-purpose flour for a gluten-free version, use gluten-free flour
- 2 large eggs
- salt to taste
- pepper to taste
- oil for frying such as vegetable oil
Orange Marmalade Dip:
- ½ cup orange marmalade
- ¼ cup chili sauce
Instructions
- Clean and devein the shrimp. Pat them dry with paper towels to remove any excess moisture.
- In a shallow bowl, mix the all-purpose flour with a pinch of salt and pepper. This will be your first coating.
- In another shallow bowl, beat the eggs. This will help the coconut and breadcrumbs adhere to the shrimp.
- In a third shallow bowl, combine the shredded coconut and panko breadcrumbs.
- First, coat each shrimp in the flour mixture, shaking off any excess.
- Dip the floured shrimp into the egg wash.
- Finally, coat the shrimp in the coconut and breadcrumb mixture, pressing gently to ensure the coating sticks well.
- Fill a small pot with about 2 inches of oil and heat over medium heat until it reaches 350°F (175°C). Use a thermometer to check the temperature.
- Carefully add the coated shrimp to the hot oil in batches, making sure not to overcrowd the pot. Fry for 2-3 minutes or until golden brown and crispy. Make sure to flip over halfway.
- Use a slotted spoon to transfer the shrimp to a plate lined with paper towels to drain excess oil.
For the Orange Marmalade Dip:
- In a small bowl, mix the orange marmalade and chili sauce until well combined. Adjust the proportions to taste if you prefer it sweeter or spicier.
- Serve the fried coconut shrimp hot with the orange marmalade dip on the side.
