How to Make Coconut Shrimp

Unlock the secret to restaurant-quality coconut shrimp.

Plump and tender shrimp delicately coated in coconut flakes — that's a treat no one can resist. Stop saving your coconut shrimp cravings for the restaurant; these easy delicacies can be made at home and served as an appetizer or entree, for the fanciest dinner parties and most-basic weeknight dinners alike.

If you're not already a die-hard coconut shrimp fan, this how-to will show you the way.

1 PREPARE INGREDIENTS

Begin by placing your flour mixture, frothy egg whites and coconut flakes into shallow dishes or pie plates. Next, make sure the ingredients are in the order of coating (flour, egg whites, coconut) — creating an assembly line. This makes the whole process a lot easier and a little less messy.

For this recipe, you'll want to buy raw, jumbo shrimp that have been de-veined for this recipe. Choosing tail-on shrimp is also helpful during prep and handy for dipping when it's time to eat.

Before you begin the coating process, thoroughly rinse the shrimp in cold water. Make sure to remove any remaining veins or external shells, and leave the tails intact.

2 LIGHTLY COAT SHRIMP IN FLOUR MIXTURE

Lightly coat the rinsed shrimp in the flour mixture. Shake off any excess flour.

3 DIP COATED SHRIMP IN EGG WHITES

After the shrimp have been lightly coated in the flour, dip them into the frothy egg whites.

4 COAT SHRIMP WITH COCONUT

Next, coat the shrimp in the coconut flakes. The egg whites will help the coconut stick to the shrimp.

Once the shrimp are evenly coated with coconut, place them on a baking sheet or rack.

TIP

Fully coat ALL the shrimp BEFORE you begin frying. It is much easier to have all the shrimp completely prepared before you begin the cooking process. The cook time is short, and you do not want to be in the middle of dipping shrimp when you also need to be removing shrimp from hot oil.

5 FRY SHRIMP

Heat the vegetable or canola oil, over medium-high heat, to approximately 325 degrees F. You'll want to use a deep skillet or, if available, a deep fryer.

Once oil is at temperature, gently place the coated shrimp into the hot oil. Working with 5 to 6 shrimp at a time is ideal; the shrimp will cook evenly, the skillet or fryer will not become overcrowded, and it will be easier to keep the oil at a consistent temperature.

Once the shrimp are golden brown on the edges, flip them over. The shrimp will cook quickly — approximately 60 to 90 seconds for the first side and only 30 to 60 seconds for the other.

Once the shrimp are golden brown on both sides, promptly remove them from the oil. Transfer the shrimp to a baking sheet or platter lined with paper towels to absorb excess oil.

While the remaining shrimp cook, feel free to keep the shrimp warm in a preheated oven, set at approximately 225 degrees F.

6 SERVE & ENJOY

Place the shrimp on a platter for everyone to enjoy. These coconut shrimp are fantastic served with a traditional cocktail sauce, or you can go with a sweeter mango chutney. Even a pineapple salsa would be great!

Get the printable recipe here.

About Delightful.e.made

Erin, the “E” in Delightful E Made, delights in sharing the best of all that she cooks, bakes, creates and loves. She has a true joy for being in the kitchen and making things for the people around her. Follow her on Facebook, Pinterest and Instagram.