Behold, the eternal crowd-pleaser, Crispy Coconut Shrimp. Battered shrimp topped with coconut panko mixture that’s fried until golden brown. Serve with a side of sweet chili sauce.
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Welcome back to my Shrimp Series! For Day 5, we have none other than the well-loved appetizer, coconut shrimp.
Be it for dinner parties, backyard cookouts or even game nights, this dish makes for the perfect finger food. It definitely says something when you (read: me) have to stop yourself from sneaking in a bite or two, especially when they’re freshly fried off the pan!
What is coconut shrimp?
For those who are unfamiliar with this dish, here’s a quick breakdown. Succulent shrimp is dipped in batter, then coated with a coconut and panko (or breadcrumbs!) mixture, before frying until golden brown.
And yes, it’s just as easy to make as it sounds! I also love how simple it is to double up the recipe if you’re planning to prepare a huge batch for when you’re anticipating guests.
Shredded Vs Grated Coconut
Typically, shredded coconut is used in the topping mixture. However, I always have some grated coconut stored in my freezer as I use it a lot when making Malay dishes and desserts. Which is why I prefer grated coconut.
I usually get the frozen grated ones from my local Asian grocer, but you can normally find the shredded ones at a normal supermarket.
Sweetened Vs Unsweetened
I prefer using the unsweetened coconut for a more savory dish. But you can also try sweetened shredded coconut if you’re a fan of sweet and salty food.
Ingredients
Batter
- All purpose flour
- Water
- Garlic powder
- Paprika
- Salt
- Pepper
Main Ingredients
- Shrimp peeled and deveined, with the tail on
- Shredded/grated coconut
- Panko crumbs
Other Ingredients
- Sweet chili sauce
Instructions
- Mix all the ingredients listed for the batter until well combined.
- Mix the panko crumbs and coconut until well combined.
- Hold the shrimp by the tail and dip it in the batter then coat with the panko coconut mixture. Repeat with all the shrimp.
- Heat up oil over medium heat, once hot enough fry the shrimp until golden brown (2-3 minutes) or until golden brown and crispy. Fry in batches.
- Let the fried shrimp rest on a baking rack for a few minutes to drain the oil. Optional step: season with a bit of salt while it’s hot. Serve with sweet chili sauce and enjoy!
Notes for Crispy Coconut Shrimp
- Dipping sauce: Aside from sweet chili sauce, I also like eating coconut shrimp with spicy mayo as well.
More Seafood Recipes
- Honey Walnut Shrimp
- Easy Bang Bang Shrimp
- Miso Garlic Butter Salmon
- Spicy Salmon Mini Taco
- Hawaiian Garlic Shrimp
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Crispy Coconut Shrimp
Ingredients
Batter
- 3/4 cup all purpose flour
- 3/4 cup + 2 tbsp water
- 1 tsp garlic powder
- 1 tsp paprika
- 1/4 tsp salt
- 1/4 tsp pepper
Main Ingredients
- 10 shrimp peeled and deveined, with the tail on
- 1 cup shredded/grated coconut
- 3/4 cup panko crumbs
Other Ingredients
- sweet chili sauce
Instructions
- Mix all the ingredients listed for the batter until well combined.
- Mix the panko crumbs and coconut until well combined.
- Hold the shrimp by the tail and dip it in the batter then coat with the panko coconut mixture. Repeat with all the shrimp.
- Heat up oil over medium heat, once hot enough fry the shrimp until golden brown (2-3 minutes) or until golden brown and crispy. Fry in batches.
- Let the fried shrimp rest on a baking rack for a few minutes to drain the oil. Optional step: season with a bit of salt while it's hot. Serve with sweet chili sauce and enjoy!
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