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Coconut Shrimp

Golden, crunchy shrimp coated in sweetened coconut flakes, offering a delightful tropical twist. Perfect as an appetizer or main dish, especially when paired with a tangy dipping sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer
Cuisine Caribbean
Servings 4
Calories 323 kcal

Ingredients
  

  • 1 pound jumbo shrimp peeled and deveined, tails intact
  • ½ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon garlic powder
  • 1 large egg
  • ½ cup beer or substitute with mineral water or soda water
  • 1 cup sweetened shredded coconut
  • 1 cup Panko breadcrumbs
  • Salt to taste
  • Vegetable oil for frying

Instructions
 

  • Prepare the shrimp: Peel and devein the shrimp, leaving the tails intact.
    Make the batter: In a bowl, combine the flour, baking powder, garlic powder, egg, and beer. Mix until smooth.
    Prepare the coating: In a separate bowl, mix the shredded coconut and Panko breadcrumbs.
    Coat the shrimp: Dip each shrimp into the batter, ensuring it's fully coated, then roll it in the coconut-breadcrumb mixture, pressing gently to adhere.
    Heat the oil: In a deep skillet or fryer, heat vegetable oil to 350°F (175°C).
    Fry the shrimp: Carefully place the coated shrimp into the hot oil, frying in batches to avoid overcrowding. Cook for 2–3 minutes per side, or until golden brown and crispy.
    Drain and serve: Remove the shrimp from the oil and drain on paper towels. Serve immediately with a sweet chili dipping sauce
  • Prepare the shrimp: Peel and devein the shrimp, leaving the tails intact.
  • Make the batter: In a bowl, combine the flour, baking powder, garlic powder, egg, and beer. Mix until smooth.
  • Prepare the coating: In a separate bowl, mix the shredded coconut and Panko breadcrumbs.
  • Coat the shrimp: Dip each shrimp into the batter, ensuring it's fully coated, then roll it in the coconut-breadcrumb mixture, pressing gently to adhere.
  • Heat the oil: In a deep skillet or fryer, heat vegetable oil to 350°F (175°C).
  • Fry the shrimp: Carefully place the coated shrimp into the hot oil, frying in batches to avoid overcrowding. Cook for 2–3 minutes per side, or until golden brown and crispy.
  • Drain and serve: Remove the shrimp from the oil and drain on paper towels. Serve immediately with a sweet chili dipping sauce

Notes

  • For a lighter version, consider baking the shrimp at 400°F (200°C) for 15–20 minutes, flipping halfway through, until golden and cooked through.
  • Ensure the oil temperature remains consistent to achieve an even crispiness.
Keyword shrimp, coconut, crispy, appetizer, tropical, fried shrimp, seafood