Butterflied Coconut Shrimp
Butterflied Coconut Shrimp offers a delightful combination of crispy breading, sweet coconut, and tender shrimp. Perfect as an appetizer or party snack, it pairs beautifully with a zesty Chinese Mustard Sauce and is sure to impress seafood lovers seeking a flavorful, crunchy bite.
Ingredients
Instructions
- Shell and devein the shrimp, leaving the tails on.
- Slit each shrimp along the curved side with a sharp knife, cutting almost through.
- Place the prepared shrimp on paper towels to drain.
- Pour vegetable oil into a medium-sized saucepan to a depth of 2 inches.
- Heat the oil to 350°F on a deep-fry thermometer.
- While the oil is heating, combine flour, salt, and dry mustard in a small bowl.
- In a second bowl, beat the egg and cream of coconut together.
- In a third bowl, combine the flaked or shredded coconut with the bread crumbs.
- Dip each shrimp into the flour mixture, then into the egg mixture, and finally coat with the coconut and bread crumbs mixture.
- Carefully fry the coated shrimp in hot oil until golden brown and cooked through, about 2-3 minutes per batch.
- Remove the shrimp with a slotted spoon and drain on paper towels.
- Serve hot with Chinese Mustard Sauce.
Tips & Substitutions
For a gluten-free option, substitute the flour with a gluten-free flour blend and use gluten-free bread crumbs. If fresh shrimp are unavailable, frozen shrimp can be used; just ensure they are fully thawed and patted dry before cooking. For added flavor, consider marinating the shrimp in a bit of lime juice and garlic before preparing.
Serving Suggestions
These coconut shrimp are best served hot and crispy, paired with a tangy Chinese Mustard Sauce for dipping. They make a delightful appetizer or can be served over a bed of rice with a side of fresh salad. For a complete meal, consider serving alongside dishes like My Mother's Fish Chowder or stuffed jalapeno peppers.
Storage & Reheating
Store leftover coconut shrimp in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 350°F for about 10 minutes to restore their crispiness. Avoid microwaving, as this can make the shrimp soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Butterflied Coconut Shrimp contains roughly 778 calories, with 10g protein, 103g carbohydrates, and 38g fat. It is an excellent source of vitamin A (50% of the Daily Value), protein (21% of the Daily Value), and calcium (21% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 1146mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of shrimp for this recipe?
Yes, you can use any size of shrimp, but large shrimp are recommended for better texture and flavor. Just adjust the cooking time accordingly; smaller shrimp will cook faster, so keep a close eye on them while frying.
What if I don't have cream of coconut?
If you don’t have cream of coconut, you can substitute it with coconut milk mixed with a little sugar to achieve a similar sweetness and creaminess. Just use about 2 tablespoons of coconut milk and add a teaspoon of sugar to the egg mixture.
Can I make this recipe in advance?
While it’s best to serve coconut shrimp fresh for maximum crispiness, you can prepare the shrimp by breading them in advance. Just keep them in the refrigerator and fry them just before serving to maintain their texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).