Coconut shrimp is a great all-year round dish.
You can serve it as an appetizer, at pool parties, or simply whip it up when you are in the mood.
Of course, to really cure your craving, then you need to know what the best coconut shrimp recipes are.
Well, there’s no need to worry as this is your ultimate guide.
It doesn’t matter how you like your coconut shrimp, you will find a recipe to hit the spot each and every time.
There are two main ways to cook shrimp – you can deep fry them or bake them in the oven.
So, which option is right for you?
Well, there are advantages and disadvantages to each method.
With deep frying coconut shrimp, you end up with a golden, crunchy exterior that is hard to replicate.
At the same time, this method of cooking can be rather unhealthy, considering how much oil you use.
Now, when you bake the shrimp in the oven, there is far less oil involved.
This makes healthy coconut shrimp that is also lower in calories as well.
At the same time, you should be aware that there may not be as much crunch to the shrimp.
Here are the top tips to be aware of when making this dish:
The key to making coconut shrimp is a good batter.
Bear in mind that the batter will vary depending on your cooking method.
Although they may have similar tastes, they will be a discrepancy in the texture.
As you are probably aware, there are lots of different types of coconut pieces.
This includes desiccated, flaked, shredded, etc.
So, which one do you need to use with coconut crusted shrimp?
Well, this does depend on the batter that you are whipping up.
As such, some of the recipes in this list will call for flaked, while others will require shredded.
Use them accordingly.
Another thing to be aware of is using sweetened vs. unsweetened coconut.
Once again, some recipes require sweetened, while the other ones request that you use the plain version.
Now, it may seem a little unusual to use sweetened coconut in this kind dish.
However, there is a reason behind this.
Sweetened coconut tends to have more moisture.
Thus, if a recipe needs that added moisture, it is best to use the sweetened version.
Don’t worry, though, as the sweetness will blend beautifully with the rest of the flavors.
One of the recipes calls for Panko.
So, what exactly is this ingredient and can you substitute it with breadcrumbs?
Panko is made from crust-less bread that is broken into flakes and then dried.
As a result, it has a wonderful, light airy texture.
And, when fried or baked, Panko absorbs the oil, keeping the outer layer crispy and the inside one juicy.
Breadcrumbs, on the other hand, are smaller and drier than Panko.
While breadcrumbs can be used as an alternative, Panko really should be your first choice.
If you imagined that adding beer to batter just made things boozier, think again.
The truth is that beer can elevate a batter quite a bit.
Beer helps to create a wonderful lacy, crispy texture around the shrimp.
It is also great for preserving the natural juices of the shrimp.
All in all, it is an excellent ingredient.
Here are the top recipes that you can try out:
Step 1: Make the Flour Mix
In a mixing bowl, add flour, salt, and pepper.
Combine until the seasonings are evenly distributed throughout the flour.
Step 2: Make Egg Mix
Crack the eggs into another bowl.
Beat them well until the yolk and whites have combined.
Step 3: Make the Breaded Mix
In a third bowl, mix the Panko and coconut until they are well mixed.
Step 4: Prepare the Shrimp
Take the shrimp by the tail and dip it into the flour mix first, coating it thoroughly.
Then, dip the shrimp into the egg mix.
Finally, dredge the shrimp towards the coconut mix. Make sure that there is plenty of coconut on either side of the shrimp.
Set aside and repeat the process with the rest of the shrimp.
Step 5: Heat the Oil
In a large skillet, add oil until the bottom is covered.
Turn the stove onto a medium-heat.
Stick the end of a wooden spoon into the oil. If small bubbles appear around it, it is ready for frying.
Step 6: Fry the Shrimp
Add the shrimp into the pan in small batches.
Once one side has achieved a golden brown color, flip to the other side.
Beware that the longer the oil is heated, the faster the shrimp will cook.
So, you may want to gently lower the heat after the first few batches.
This will prevent them from burning.
After they are done, place them on a paper towel lined tray.
Step 1: Preheat the Oven
Set oven to 375 degrees F.
Step 2: Mix the Dry Ingredients
In a mixing bowl add the cornstarch, salt, and red pepper.
Make sure that the ingredients are well combined.
Step 3: Beat the Egg Whites
Add the egg whites into a mixing bowl.
Use a hand mixer to beat the eggs on high speed.
Continue for about 2 minutes or until they become frothy.
Step 4: Set Out Coconut
Place the coconut in a shallow dish.
Step 5: Prepare the Shrimp
Holding the shrimp by the tail, first dip it in the cornstarch, covering the whole shrimp.
Then, dip the shrimp in the egg whites.
Finally, dredge it through the coconut flakes.
Set aside and continue with the rest.
Step 6: Bake the Shrimp
Liberally spray the baking tray with cooking spray.
Line the shrimp up and lightly spray them with cooking spray.
Bake one side for 10 minutes or until cooked.
Remove the tray and flip the shrimp over.
Return to the oven and cook for another ten minutes or until done.
Step 1: Make the Batter
In a mixing bowl, add one egg, ½ cup of flour, beer, and baking powder.
Mix until well combined.
Step 2: Set Up Coconut and Flour
In two separate bowls, place the coconut and rest of the flour.
Step 3: Prepare the Shrimp
Hold the shrimp by the tail and dredge through the plain flour.
Shake off any excess.
Dip the shrimp in the beer batter and allow any excess to drip off.
Then, dredge the shrimp and set aside.
Follow the same process with the rest.
Step 4: Refrigerate the Shrimp
Once all the shrimp has been prepared, place them on a baking tray lined with wax paper.
Place in a refrigerator and cool for half an hour.
Step 5: Prepare the Oil
Pour the oil into a deep bottomed pan and heat.
Place the end of a wooden spoon into the oil. When small bubbles start forming around it, the oil is ready.
Add the shrimp in small batches.
Allow the shrimp to fry for 2 to 3 minutes or until golden brown.
Flip them over and repeat the process.
The oil will get hotter the longer that it remains on the stove.
Lower the heat after a few batches to prevent the shrimp from burning.
Let the shrimp drain on paper towels before eating.
Now, this coconut shrimp does taste pretty good by itself.
However, it can be a little dry.
This is why most people prefer a dipping sauce to go along with the shrimp.
The best – and most common – dipping sauce is a sweet chili sauce.
This comes bottled and can be easily found in any store.
If you are looking for something a little fancier, then check out this recipe:
Add all the ingredients into a bowl and mix until thoroughly combined.
You can use the sauce immediately or refrigerate until needed.
This concludes your guide to the best coconut shrimp recipes. As you can see, there is one to suit each and every taste bud.
If you enjoyed this post, check out our Pinterest page. We have plenty of other coconut recipes for you to enjoy there!