Coconut Battered Shrimp
Coconut battered shrimp offers a crunchy, sweet, and spicy treat with toasted coconut and warm spices, perfect for entertaining or a flavorful appetizer.
Ingredients
Instructions
- Bake the shredded coconut in a 325°F oven until golden brown, about 10 minutes, stirring several times.
- Allow the coconut to cool, then coarsely grind it.
- In a large bowl, mix ground coconut with ground cumin, ground coriander, cayenne pepper, salt, and pepper.
- Add beaten eggs to the spice mixture and coat the shrimp thoroughly.
- Dredge the coated shrimp in the toasted coconut mixture.
- Transfer the coated shrimp to greased baking sheets and refrigerate for 1 hour to 1 day.
- Preheat the oven to 400°F and bake the shrimp for about 12 minutes until cooked through and golden.
- Serve with Mango Chutney Sauce.
Tips & Substitutions
For an extra crunch, consider adding panko breadcrumbs to the coconut mixture. If you want to spice things up further, try adding a teaspoon of smoked paprika or garlic powder. If you're short on time, using pre-shredded coconut can save you some effort, but toasting it is key for flavor. Check out our Seafood recipes for more delicious ideas.
Serving Suggestions
Serve the coconut battered shrimp alongside a tangy Mango Chutney Sauce for a perfect balance of flavors. Pair it with a fresh salad or rice to complement the dish. For an appetizer, they are a delightful addition to your next gathering, similar to Appetizer Microwave Crab Supremes.
Storage & Reheating
Store any leftover coconut battered 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 retain their crispiness. Avoid microwaving, as it can make the shrimp soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Coconut Battered Shrimp contains roughly 953 calories, with 50g protein, 110g carbohydrates, and 55g fat. It is an excellent source of iron (222% of the Daily Value), calcium (154% of the Daily Value), and protein (100% of the Daily Value). Note that it is relatively high in sodium, at 2434mg per serving (106% 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 unsweetened coconut instead of sweetened?
Yes, you can use unsweetened coconut if you prefer a less sweet flavor. Just keep in mind that the overall taste of the dish will be less sweet, so you might want to adjust other seasonings or serve with a sweeter sauce.
What type of shrimp should I use?
Opt for large, fresh shrimp for the best texture and flavor. If using frozen shrimp, ensure they are fully thawed and patted dry before coating to avoid excess moisture.
Can I make this recipe gluten-free?
Absolutely! To make it gluten-free, ensure that the coconut and any additional ingredients like spices are certified gluten-free. You can also substitute breadcrumbs with crushed gluten-free crackers if desired.
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).