Coconut Shrimp

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Crunchy Coconut Shrimp are perfect as an appetizer or main coarse. The crunchy coating comes from panko bread crumbs and unsweetened coconut. 

Are you watching football? I mean all the playoff games and getting ready for the BIG Super Bowl game?

I must confess, I’m not a huge football fan until the final few playoff games. Then I’m all in….well…. I kind of watch the games! I must admit, I still get side tracked….like by making great food to eat while watching the games! Football watching equals great food! Right???

These crunchy coconut shrimp are perfect football watching food. You can serve up a pile of them and they will disappear quickly. Consider making a double batch!

What type of coconut do I need to make this shrimp appetizer?

For this coconut shrimp you will need unsweetened coconut. Most coconut you find in the baking aisle is sweetened. I was able to find unsweetened coconut in the organic section in my grocery store.

These shrimp are lightly fried and they key to success is having the oil at the correct temperature. Use a high temperature thermometer that will ensure your oil is at 360 degrees.

What type of oil is best for frying?

I usually use  vegetable oil or canola oil. You could also use peanut oil, safflower oil or corn oil.

These shrimp are great eaten while still hot or once they’ve cooled to room temperature. They will hold their crunchy texture as long as you don’t refrigerate them. A perfect dipping sauce is this jalapeno apricot sauce.

Other great appetizers:

• Stuffed mushrooms
• Jalapeno poppers
• Guacamole
• Baked tortilla chips
• Cocktail meatballs
• Game Day appetizers
• Wonton Cups

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If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Check out all my appetizers. 

Coconut Shrimp

Kathy

Crunchy Shrimp

5 from 5 votes

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Prep Time 20 mins

Cook Time 10 mins

Total Time 30 mins

Course Appetizer

Cuisine American

Servings 4 people

Calories 418 kcal

Ingredients

  

1x2x3x

• 1 pound raw shrimp

Batter

• 1/2 cup flour
• 1/2 teaspoon salt
• 1 Tablespoon Siracha sauce
• 3/4 cup beer

Coating

• 1 cup panko bread crumbs
• 1/2 cup unsweetened shredded coconut
• 1/2 teaspoon salt
• 2 cups canola oil

Instructions

 

• Clean and peel shrimp, leaving tails intact.
• In a bowl, mix flour, salt, beer and siracha sauce.
• In a separate bowl, mix panko, coconut and salt.
• In a cast iron frying pan, preheat oil over medium high heat. You need approximately 1/2" of oil in your pan. Adjust amount of oil according to the size of your pan. 
• Working in small batches, dip shrimp into batter and then into panko mixture. Pat crumbs onto shrimp. Set coated shrimp on a plate.
• When the oil reaches 360 degrees, place shrimp in pan. Do not overcrowd pan. You may need to cook the shrimp in batches. 
• Cook each side for approximately 2 minutes per side, until golden brown.
• Remove cooked shrimp from oil and place on a baking rack to allow excess oil to drip. 
• Serve hot or at room temperature. 

Notes

Make certain temperature of oil returns to 360 degrees between batches. 

Nutrition

Calories: 418kcalCarbohydrates: 26gProtein: 27gFat: 21gSaturated Fat: 7gCholesterol: 285mgSodium: 1578mgPotassium: 209mgFiber: 2gSugar: 1gVitamin C: 4.6mgCalcium: 195mgIron: 4.2mg

Keyword coconut shrimp, shrimp, shrimp appetizer, shrimp entree recipes, shrimp recipes

Tried this recipe?Leave a comment and let me know what you think.

Recipe adapted from Fine Cooking