Coconut Shrimp Recipe

Coconut Shrimp Recipe: these coconut shrimp are sweet and moist on the inside, and crispy and coconut covered on the outside. The perfect appetizer.

Coconut shrimp is such a favourite treat.  We often order it at a restaurant, but it’s a great recipe to make at home too.   It was the perfect addition to our recent Moana movie night -see all the details here.  We were inspired by the song in the film about coconuts to include it as part of our themed menu.  And it didn’t disappoint.

What Kind of Shrimp Should I Use For This Coconut Shrimp Recipe?

For this recipe it’s best to use raw shrimp that are peeled and deveined but have the tail still on.  If you can find the shrimp peeled and deveined you’ll save yourself a lot of time, by being able to skip these steps.  You can use precooked shrimp, but you risk overcooking them during the frying process.  Defrost frozen shrimp according to the directions on the package.

Do We Have To Chill Them Before Frying?

Chilling the shrimp after they’ve been battered helps the coconut to stick better while frying.  It gives time for the coconut to absorb some of the moisture from the batter, and holds it together better, a bit like glue.  This step ensures that you don’t lose the shrimp while you’re cooking it.

If you don’t have time to chill in the refrigerator, you can speed up the chilling time by using the freezer for about half the time.  

Why Three Steps To Coating The Coconut Shrimp?

We coated our shrimp first in flour, then in our egg and beer batter, and lastly in the coconut.  All three steps are important and shouldn’t be skipped.  Start with flour, this enables the batter to stick better.  Next add the batter, this acts as the glue that holds the coconut onto the shrimp.

Can I Make This Coconut Shrimp Recipe Ahead of Time?

Yes, prepare the shrimp with the flour, batter, and coconut, and extend the chilling time up to overnight in the fridge before frying.  Serve the fried shrimp immediately after frying.  If you want to make them even more in advance, freeze them individually on a parchment lined cookie sheet, once they’re frozen and won’t stick together, you can store them in a ziplock bag in the freezer.  You can fry them from frozen, just adjust the cooking time.

Yield: 24

Coconut Shrimp Recipe

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Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

• 1/4 cup all purpose flour
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 1 egg
• 2/3 cup beer
• 1/2 cup all purpose four
• 1 1/2 tsp baking powder
• 2 cups flaked sweetened coconut
• 24 large shrimp

Instructions

1. Begin with adding salt and pepper to 1/4 cup of flour, and combine on a plate.
2. Next make the batter by combining the egg, 1/2 cup of flour, and baking powder in a mixing bowl.
3. Place the coconut on another plate.
4. Line up the flour first, then the batter, then the coconut. Dip each shrimp first in the flour mixture, then in the batter, and finally in the coconut. Place the coated shrimp on a parchment paper lined cookie sheet.
5. Chill the coated shrimp in the fridge for 30 minutes, or the freezer for 15 minutes.
6. Fry the shrimp in small batches of oil heated to 350 degrees in a deep fryer, or frying pan. Use metal tongs to turn the shrimp part way through. Remove the shrimp from the oil when the shrimp has turnd pink, and the coconut coating is golden brown. Drain on paper towel. Seve immediately after frying, with Thai sweet chili sauce for dipping.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 50Total Fat: 2gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 19mgSodium: 154mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 2g

We love this recipe!  It’s so delicious and easy to make.  It’s sure to be a crowd pleaser and fly off the plate.  This recipe is great for company.  Be prepared for them to disappear quickly!

With a coconut shrimp recipe that’s this good, life really is a party!