Place the shrimp in the freezer for at least 10-15 minutes or refrigerate for 30 minutes while getting your frying station ready. Traditionally Coconut Shrimp is made with sweetened coconut, but unsweetened works well as a substitute with sugar to taste. Heat oil in a large skillet or dutch oven over medium heat until it reaches 375 degrees F. There should be enough oil to cover the bottom of the pan by at least 1-2 inches. We’ve made these a bunch of times since then and every time they are gone practically before the plate hits the table. The Best Coconut shrimp coated in plenty of coconut flakes for superior crunch and subtle tropical flavor. Mix beer, egg, milk, flour, salt, sugar and baking powder. An easy recipe for crispy Coconut Shrimp. The shrimp are sweet and juicy, while the coconut crust is crispy – without being greasy. Make sure to bring the oil to the right temperature (375 F) and work in batches. Heat the oven to 425°F, and place the coated shrimp on a baking sheet with parchment paper. This week I am featuring one of my favorite shrimp recipes, coconut shrimp. : All-purpose flour mixed together with salt and pepper, : Sweetened shredded coconut with panko bread crumbs, Panko is a larger, sturdier bread crumb hailing from Japanese cuisine and is available in most grocery stores or. Holding the shrimp by tail, dredge first in the flour mix, shake off excess flour and then dip in beaten egg. Cook the shrimp for 2-3 minutes on each side until golden brown and cooked through. The fried version is classic and the one we make most often. The chilling process is important as it allows the coating stay on shrimp during deep frying. One has seasoned flour, which provides the base for the rest of the coating to stick to. When you need to serve them, the best option is baking them at 350°F for 10 minutes. Add Panko Bread Crumbs to your shredded coconut. Whenever we go out to eat and coconut shrimp are on the menu, Paul can’t resist ordering a plate of them for all of us to share. This site uses Akismet to reduce spam. Battered in panko and lots of shredded coconut, these shrimp are deep-fried until crispy and golden brown. * Percent Daily Values are based on a 2000 calorie diet. large shrimp, deveined with tails on (about 21-25), Vegetable or peanut oil, for frying (about 2-3 cups), 1/2 cup crushed pineapple, drained with juice reserved. This coconut shrimp recipe is restaurant-quality but actually really easy to make at home and way less expensive! Serve with your favorite dipping sauce and lime wedges for squeezing over the shrimp. Set aside three small-medium bowls. Our daughter, Clara, loved these salty-sweet coconut shrimp so much that she asked me to make them again for her birthday. Put frozen shrimp in skillet and heat on ... sauce ladled over risotto. This step allows the coating to set up a bit and keeps the shrimp cold so it cooked evenly when frying. It looks like the tool that automatically calculates nutrition for my recipes was using all of the oil, when absorption from frying is usually only around 10%. This post may contain affiliate links which won’t change your price but will share some commission. Chill in the fridge until ready to serve. This coconut shrimp recipe is restaurant-quality but actually really easy to make at home and way less expensive! To make baked coconut shrimp, follow the same instructions and measurements just as you would for fried coconut shrimp. I recommend using Panko as it works better than regular bread crumbs for this recipe, as Panko is made from bread without crusts. Your email address will not be published. Do not skip the the super simple (2 ingredient!) Add seasoned shrimp to pan. Here’s a guide to different methods for, Coconut Shrimp make fabulous party appetizers and they’re perfect for sharing just like. Read the disclosure policy here. Carefully transfer the fried coconut shrimp to a wire rack set over a clean baking sheet to drain while you repeat the process with the remaining shrimp until all the shrimp have been cooked. Coating your shrimp with shredded coconut and panko bread crumbs gives your Coconut Shrimp an extra crispy and crunchy texture that everyone loves. Bread crumbs: I used Panko bread crumbs for an extra crispy and crunchy texture. Drizzle the slurry into the coconut milk mixture, whisking constantly, until the sauce thickens slightly, about 1-2 minutes. These Keto Coconut Shrimp are made with unsweetened shredded coconut, coconut flour, and coconut oil for a coconut trifecta! I know my comment is late by 3 years, but yours is the recipe I've been looking for. Place 1/2 cup of flour in a bowl or shallow plate for dredging the shrimp. Try them all and decide which is your favorite! Lots of flavor with the Thai Sweet Chili Red sauce so sugared coconut … Combine the crushed pineapple, pineapple juice, and coconut milk in a small saucepan over medium heat. This post may contain affiliate links. Made in only one skillet and ready in 20 minutes! Your email address will not be published. These are even better at a fraction of the cost. Yes, Baked Coconut Shrimp is super easy to make and healthier than Fried Coconut Shrimp. Spray with oil, and bake for about 10 minutes or until shrimp turn golden brown. Refrigerate: You can leave the coated shrimp in the fridge for up to 4 hours. In a medium saucepan or deep fryer, add 2-3 inches of oil and heat to 375°F. Bake in oven for 20 mins, delicious, healthy & budget-friendly!! An easy shrimp recipe bursting with coconut milk, basil, ginger, garlic, and fresh shrimp. It’s one of my favorite shrimp appetizers along with. These crispy coconut shrimp are unbelievably delicious and easy to make. The secret is to r efrigerate the coated shrimp for 20-30 minutes before deep frying to allow the coating to adhere to the shrimp. Rinse and dry shrimp with paper towels. Transfer half the flour mixture to a third bowl and stir in the coconut. Dip shrimp in small batches in the flour mixture then the egg mixture (letting the excess drip off the … Discard any leftover dredging materials. These Coconut Shrimp make an irresistible appetizer that's tender on the inside, and crispy, sweet and crunchy on the outside. 3. I made these today. Coconut shrimp are one of Paul’s favorite foods, but they are pricey to get at a restaurant! I enjoy exploring the world through food, culture, and travel and sharing the adventure with mostly from-scratch, family friendly recipes that I think of as modern comfort cooking. Panko is a larger, sturdier bread crumb hailing from Japanese cuisine and is available in most grocery stores or online. Our recipe also has a dipping sauce! Heat olive oil in a frying pan using medium heat, add onion and garlic and sauté until fragrant (1 to 2 mins). Mix cornstarch, salt, and cayenne pepper in a shallow bow; … Freeze: Place fried coconut shrimp in a zip-lock bag, seal tight and they freeze well for up to 2 months. It’s one of my favorite shrimp appetizers along with Bang Bang Shrimp and Teriyaki Shrimp. Although a sweet chili sauce is my personal favorite for dipping coconut shrimp, this pina colada dipping sauce is another good one with more of a sweet, tropical flavor that makes me feel like we are in the Carribbean. All nutritional information is based on third party calculations and is only an estimate. Meaty and satisfying, this coconut shrimp recipe wins over everyone! Shrimp is one of my favorite proteins to cook and eat! Don’t use regular breadcrumbs because they are too fine and you won’t get the same deliciously crispy coating on your coconut shrimp. Remove with a slotted spoon and place on a wire cooling rack. This Keto Coconut Shrimp Recipe makes crunchy and flavorful coconut shrimp that your whole family will love. https://www.epicurious.com/recipes/food/views/coconut-shrimp-357329 There is something completely irresistible about crispy Coconut Shrimp dipped in your favorite sweet chili sauce or pina colada dipping sauce. © TIPBUZZ. Be sure to FOLLOW ME on INSTAGRAM, PINTEREST, FACEBOOK, and TWITTER for more great recipe tips and ideas! This coconut shrimp alfredo is out of this world delicious! I also like to combine rice and vegetables like broccoli to make a complete meal. Deep fry the shrimp for only 2 to 3 minutes until they are golden brown. One of my favorite shrimp recipes on this blog is the coconut shrimp I developed a few years ago, out of my constant craving of the crispy, crunchy, and delicious bread-crumb-and-coconut-flake-coated shrimp . Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Remove shrimp with slotted spoon and place on a cooling rack. Once your stations are all set up, dip the shrimp in the flour first, then shake off the excess before dipping in the batter. Dredge shrimp in batter mixture then redip a second time. Some of our other favorite shrimp recipes are Sheet Pan Shrimp Fajitas, Creamy Garlic Shrimp Pasta, and Honey Walnut Shrimp. It’s something we have done ever since we were dating in college and would splurge to go to Outback for a “fancy” dinner together. Make sure the shrimp are thoroughly thawed, if previously frozen, then pat dry with paper towels. It was quick to put together and baked up really quickly as well. Except rather than frying, lay the breaded shrimp in a single layer on a baking sheet lined with parchment paper. Images and text on this website are copyright protected. make an irresistible appetizer that’s tender on the inside, and crispy, sweet and crunchy on the outside. Meanwhile, put the eggs in one shallow dish. : Place fried coconut shrimp in a zip-lock bag, seal tight and they freeze well for up to 2 months. The second station is a fairly thick batter, almost like pancake batter, where we take the opportunity to amp up the coconut flavor of the shrimp by mixing in some coconut milk, along with spices and more flour to create a batter for the shrimp. Remove the sauce from the heat, then add the cream of coconut and lime juice. Please do not post or republish without permission. This coconut shrimp recipe is restaurant-quality but actually really easy to make at home and way less expensive! 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