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    • Coconut Shrimp

    Coconut Shrimp

    Mark Sharron
    Easy
    30 minutes
    02-Apr

    Coconut shrimp is a delicious, easy-to-make seafood dish. It’s made with succulent shrimp coated in a crispy coconut batter and fried until golden. The combination of sweet, crunchy coconut and savoury shrimp is simply irresistible. This recipe is sure to be a hit with family and friends!

     

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    Ingredients

    • 1 lb. shrimp, peeled and deveined
    • 1 cup shredded coconut
    • 1/2 cup all-purpose flour
    • 2 eggs, beaten
    • 1 teaspoon garlic powder
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • Vegetable oil, for frying

    Method

    • Coconut Shrimp: Step-by-Step Method
    • Pat the peeled and deveined shrimp dry with paper towels
    • In a shallow bowl, mix flour, garlic powder, salt, and black pepper
    • Place the beaten eggs in a second shallow bowl
    • Add the shredded coconut to a third shallow bowl
    • Dredge each shrimp first in the seasoned flour, coating all sides
    • Dip the floured shrimp into the beaten egg, allowing excess to drip off
    • Roll the egg-coated shrimp thoroughly in shredded coconut to ensure full coverage
    • Place coated shrimp on a tray or plate in a single layer
    • Repeat with all shrimp until all are coated
    • (In parallel) Pour enough vegetable oil into a deep skillet to cover the bottom by about 1 inch and heat over medium-high until hot (350°F/175°C)
    • Fry shrimp in batches, avoiding crowding, for 2-3 minutes per side or until golden brown and crispy
    • Remove fried shrimp with tongs and place on a paper towel-lined plate to absorb excess oil
    • Let shrimp rest for 2 minutes before serving
    • Plate shrimp attractively, perhaps stacking or arranging in a fan or circle
    • Optional: Garnish with extra shredded coconut or fresh herbs if available
    • Serve immediately, ideally with a dipping sauce such as sweet chili or mango salsa on the side