Crispy Coconut Shrimp
Crispy Coconut Shrimp features tender shrimp coated with toasted coconut and bread crumbs, then fried to golden perfection. This dish offers a delightful crunch and sweet-savory flavor, making it perfect as an appetizer or party snack for seafood lovers and those craving tropical-inspired flavors.
Ingredients
Instructions
- Shell and devein the shrimp, leaving the tails intact.
- Combine flour, salt, and dry mustard in a small bowl.
- In another small bowl, beat the egg and cream together.
- Combine the flaked coconut and bread crumbs on a sheet of wax paper.
- Dip each shrimp in the flour mixture, then in the egg/cream mixture, and finally in the coconut and bread crumb mixture, coating well.
- Refrigerate the coated shrimp in a single layer until ready to cook.
- Pour vegetable oil into a medium saucepan to a 2-inch depth.
- Heat the oil to 350°F (175°C) on a deep-fat thermometer.
- Fry the shrimp, a few at a time, in hot oil for about 2 minutes, turning once until golden brown.
- Use a slotted spoon to remove the shrimp and drain on paper towels.
- Keep warm in a slow oven at 200°F until all shrimp are cooked.
- Serve with Chinese Mustard Sauce and bottled duck sauce.
Tips & Substitutions
For an extra crunch, consider using panko breadcrumbs instead of regular bread crumbs. You can also experiment with different spices like paprika or cayenne for added flavor. If you're short on time, frozen shrimp can be used in place of fresh, just ensure they're thawed and patted dry before coating.
Serving Suggestions
These crispy coconut shrimp pair beautifully with Chinese Mustard Sauce and bottled duck sauce for dipping. Serve alongside a fresh Vineyard Summer Salad for a light meal or as an appetizer at gatherings. They also complement cocktails or sparkling wines well, making them perfect for entertaining.
Storage & Reheating
Store leftover crispy coconut shrimp in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet in a preheated oven at 350°F (175°C) for about 10 minutes to restore their crispiness, rather than using a microwave which can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Crispy Coconut Shrimp contains roughly 765 calories, with 17g protein, 136g carbohydrates, and 18g fat. It is an excellent source of protein (33% of the Daily Value), calcium (28% of the Daily Value), and iron (27% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 1220mg per serving (53% 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 frozen shrimp for this recipe?
Yes, you can use frozen shrimp, but make sure they are fully thawed and patted dry before coating to ensure the breading adheres properly and fries evenly.
What can I serve with crispy coconut shrimp?
Crispy coconut shrimp go well with various dipping sauces such as sweet chili sauce or a tangy mango salsa. They can also be served over a bed of rice or alongside a fresh salad for a complete meal.
How do I make the shrimp spicier?
To add some heat, incorporate cayenne pepper or red pepper flakes into the flour mixture before coating the shrimp. This will give the shrimp a nice kick while still maintaining the delicious coconut flavor.
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).