Let us guess, Seafoodies-
After a long week of work, chores and playing family chauffeur, you might be yearning for a good reason to get into an island state of mind. Just a quick beach getaway with your toes in the sand, the sun on your shoulders and rolling waves as far as the eye can see.
And then reality hits! Well… it was a nice thought while it lasted. But, wait! Would you believe us if we told you there was a way to get a little bite of paradise, whether it’s a busy summer workday, the dead of winter or a rainy spring day?
This dream inspired our mission to create the absolute best coconut shrimp recipe. And we’re happy to report that all our kitchen trial and error has been wildly successful!
Our coconut shrimp is easy to make, fun to eat and comes out perfect every single time. Start with plump, juicy shrimp that has been deveined and with the tails left on. We’ve tried using both fresh and frozen shrimp, and the good news is that either will work wonderfully. So, whatever you choose, just make sure it’s fully thawed and dry before adding the breading.
Speaking of breading—there are so many options, but ours is intentionally simple to let that signature coconutty flavor shine through. Shredded coconut is the best, but if you can only find flake, give it a few light pulses in a food processor to make sure it will adhere well. A generous dunk in the egg mixture, a roll in the breading and before you can say “tropical paradise” you are ready to start sautéing!
Coconut shrimp cooks quickly, it only takes about 2 minutes per side. This is why we paired it with a dipping sauce that is just as speedy to stir together. Only two ingredients are needed, but the subtle balance of sweet chili and apricot is incredible. Even little seafoodies can’t get enough of the savory/sweet combo, that is if there is any sauce left over to share with them (this is your flavor vacation, remember?). Dip, dunk and devour to your heart’s content!
So, there you have it! Crispy, crunchy, lightly sweet with a hint of heat. Once you have a bite, there is no denying that this is the best homemade coconut shrimp ever! To recreate in your own kitchen with ease, simply follow the instructions below or check out our helpful video for a complete step-by-step guide.
Ingredients for Coconut Shrimp
- 1 lb. large shrimp (21–25 count), peeled and deveined with tails left on
- 1/4 cup all-purpose flour
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 2 large eggs
- 1 1/2 cups sweetened shredded coconut
- 1/2 cup panko bread crumbs
- Light olive oil, vegetable oil or coconut oil
Ingredients for Coconut Shrimp Dipping Sauce
- 1/4 cup sweet chili sauce
- 1/4 cup apricot preserves or apricot fruit spread
- Rinse shrimp in cold water and pat dry with paper towels. Set shrimp aside.
- Line a baking sheet with parchment paper.
- Set up 3 bowls. In the first, stir together flour, garlic powder and salt. In the second, add eggs and beat them with a fork. In the third, combine coconut flakes and panko bread crumbs.
- Dredge one piece of shrimp in the flour mixture. Dip it next in the beaten egg and then in the crumb mixture, using your hands to press the coconut crumbs onto the shrimp. Transfer shrimp to the baking sheet and repeat process with remaining shrimp.
- Place a large nonstick pan over medium heat and add enough oil to generously cover the bottom. Once oil is hot, add just enough shrimp to cover bottom of pan and sauté 2-3 minutes. Then flip shrimp and sauté another 2 minutes, until shrimp are golden brown on both sides. Remove shrimp to a paper towel-lined plate.
- Cook remaining shrimp in batches and don’t overcrowd the pan.
- For dipping sauce: Stir together sweet chili sauce and apricot preserves and serve with the sautéed coconut shrimp.
- Cook Time: 30 minutes
- Cuisine: Shrimp
