Coconut Shrimp Recipes

Cooking delicious coconut shrimp for an appetizer or main course need not be difficult providing you have a good selection of coconut shrimp recipes. While standard fried coconut shrimp is perhaps the most popular, preparing baked coconut shrimp or fried coconut shrimp with a tasty dipping sauce is also an easy option.

Crispy Fried Coconut Shrimp

• Oil, for frying
• 2 eggs
• 1 ounce cream
• 1/2 cup flour
• Pinch salt and pepper
• 1 1/2 cup shredded coconut
• 1 pound peeled large or jumbo shrimp

1. Heat the oil in a large skillet or deep pan to 325 degrees F.  
   
2. Beat the eggs in a shallow dish. Mix in the cream and whisk until well incorporated.
3. Mix the flour, salt and pepper in a separate dish. Place the coconut in a third shallow dish.
4. Dredge the shrimp in the flour, tapping to remove the excess, then coat in the egg mixture. Press the shrimp in the coconut, coating both sides completely.
5. Carefully fry each shrimp for two-to-three minutes or until golden brown. Drain on paper towels, then serve.

Baked Coconut Shrimp

• 2 pounds peeled shrimp
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1 1/2 cups flour
• 2 eggs, beaten
• 2 cups shredded coconut

1. Preheat oven to 425 degrees F. Lightly grease a baking sheet and set aside.
2. Mix the salt, pepper and garlic powder in a small dish. Sprinkle the mixture over the shrimp to season.
3. Place the flour in a shallow dish. Place the coconut in a separate shallow dish.
4. Coat the shrimp in the flour, shaking to remove the excess. Dip the shrimp in the egg, then roll in coconut to coat.
5. Place on the greased cookie sheet and bake for 12-15 minutes or until golden brown.  Serve.

Coconut Shrimp with Red Curry Sauce

• 3 quarts plus 2 tablespoons oil
• 2 tablespoons Thai red curry paste
• 1 cup unsweetened coconut milk
• 2 tablespoons lime juice
• 3 egg whites
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups shredded coconut
• 1 1/2 pounds peeled shrimp

1. Heat the two tablespoons oil in a small saucepan over medium heat. Add in the Thai red curry paste and fry until fragrant.
2. Stir in the coconut milk and lime juice and mix until well incorporated. Simmer for five to ten minutes or until thickened.  Remove from heat and set aside.
3. Mix the egg whites, cornstarch, salt and pepper in a small bowl. Place the shredded coconut in a separate shallow bowl.
4. Dip the shrimp in the egg white mixture, then dredge in coconut. Press the coconut into the shrimp to coat.
5. Heat the remaining three quarts oil in a deep fryer or large deep pan to 325 degrees F.  
   
6. Carefully fry the shrimp for two-to-three minutes a piece or until golden brown. Drain on paper towel.
7. Serve the fried shrimp with the prepared red curry sauce.

Gold Coast Coconut Shrimp with Marmalade Sauce

• 1 cup beer
• 1 cup flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 2 cups sweetened shredded coconut
• 1/2 cup orange marmalade
• 2 teaspoons whole grain mustard
• 1 teaspoon horseradish
• 3 quarts oil
• 1 pound peeled jumbo shrimp
• 2 teaspoons paprika

1. Whisk together the beer, flour, sugar, salt and 1/2 cup coconut in a medium bowl. Mix until well incorporated and smooth, then cover and refrigerate for at least an hour.
2. In a separate bowl, mix the marmalade, mustard and horseradish. Cover and refrigerate for an hour.
3. Heat the oil in a deep fryer or large pan to 350 degrees F. Place the remaining coconut in a shallow dish.
4. Sprinkle each shrimp with paprika, then dredge in the beer batter mixture.  Allow the excess batter to drip off.
5. Press the shrimp in the coconut, covering both sides generously.
   
6. Carefully fry the shrimp in the hot oil for two-to-three minutes or until golden brown. Drain on paper towel, then serve with the chilled marmalade sauce.

Reference:

Food Network