The BEST Coconut Shrimp in 30 Minutes! (VIDEO)

Ingredients

Coconut Shrimp is so easy to make at home and only requires 10 ingredients!

• Shrimp: I recommend buying the largest raw shrimp you can find when making Coconut Shrimp – you may find that the breading can be overpowering if you use too small shrimp.
  • I recommend buying raw peeled and deveined shrimp with the tails attached – keeping the tails on will make it easier to prep and cook the shrimp, as well as for you (or guests) to handle the Coconut Shrimp while eating. If you want to remove the tail or use shrimp without tails, that is OK too!
  • In my pictures, I am using U12 shrimp. If you cannot find U12 shrimp or if they are too pricey, I would use U16 shrimp instead.
• Kosher Salt
• Black Pepper
• 2 Large Eggs
• All-Purpose Flour
• Water
• Garlic Powder
• Panko Breadcrumbs: Panko breadcrumbs are made from a special type of white bread that is baked without a crust. The bread is sliced into large, thin slices and dried out; the dried bread is then ground into coarse flakes that are larger and lighter than traditional breadcrumbs.
  • Using panko breadcrumbs for Coconut Shrimp will result in a crispier, lighter crunch than traditional breading.
  • I do not recommend substituting panko breadcrumbs.
• Shredded Coconut: You can find shredded coconut in the baking section of most supermarkets. They usually have two options: sweetened or unsweetened.
  • I like to use the sweetened coconut flakes, as I like the Coconut Shrimp to have a mild sweetness. (They won’t turn out too sweet!)
  • If you generally prefer less sweet dishes, you can use unsweetened shredded coconut.
  • Alternatively, if you cannot find sweetened coconut flakes and want a little touch of sweetness, you can also add 1/2 tsp granulated sugar to your breading mixture.
  • Don’t have shredded coconut? Try making Panko Shrimp instead!
• Neutral Oil This is for frying your Coconut Shrimp. I like to use my favorite neutral flavored oil, Avocado Oil.
  • Avocado Oil is great for frying because it has a high burning point and does not impart any extra flavor to the food. You can use any of your favorite frying oils but I do not recommend using olive oil. Olive oil is not recommended for this recipe because it has a low burning point and the flavor profile will not go well with the Coconut Shrimp.

What kind of shrimp is best for Coconut Shrimp?

Use the largest RAW shrimp you can find – I recommend at least U16 but U12 is ideal (that is what was used in the photos and video).

I like to use raw shrimp that still has the tails attached; having the tails attached makes it easier to prep and cook the Coconut Shrimp, as well as handle it while eating.

Want to fry chicken instead? Make my easy Fried Chicken!

Sweetened or Unsweetened Coconut Flakes?

I like to use sweetened coconut flakes, as I like the Coconut Shrimp to have a mild sweetness (the sweetened coconut flakes are not that sweet)! You can find both sweetened and unsweetened coconut flakes in the baking aisle, so if you prefer less sweetness, use the unsweetened type.

If you want it to be sweeter but can only find the unsweetened version, you can also add 1/2 tsp granulated white sugar to your dry breading mixture.

Recipe Instructions

1. Prepare Your Shrimp

De-shell and devein the shrimp, leaving the tail on if desired. (You can remove the tail if you prefer. I like keeping the tails on for presentation.)

After your shrimp are peeled and deveined, make sure to pat your shrimp dry with a towel prior to seasoning with salt and pepper. You want to make the shrimp as dry as possible and remove any excess moisture prior to seasoning and frying. Set aside.