Coconut Shrimp are crisp around the outdoors with succulent juicy shrimp inside. Don’t skip the straightforward (2 component) coconut shrimp sauce and also the fresh squeeze of lime juice.
We like shrimp recipes around here, like shrimp scampi, creamy shrimp pasta, or shrimp fried grain, as well as shrimp cakes. This coconut shrimp recipe doesn’t dissatisfy!
This publish could have affiliate links. Read my disclosure policy.
The Very Best Coconut Shrimp!
This coconut shrimp recipe jogs my memory from the gorgeous restaurant coconut shrimp we purchased in Maui and I’m suggesting this recipe rivals individuals but it’s way less costly to create a batch of homemade coconut shrimp. They taste like vacation, particularly when combined with that tremendous apricot sweet chili dipping sauce.
I can’t say enough concerning the dipping sauce – it’s ridiculously good! Also, browse the make-ahead options below to show these to your new favorite party appetizer.
How Big Shrimp for Coconut Shrimp?
We used 1 pound of huge 21-25 count shrimp. We found this is the ideal size for coconut shrimp to obtain them perfectly cooked within the center and golden around the outdoors. Smaller sized shrimp overcook rapidly and bigger shrimp have a tendency to burn prior to the center cooks through.
We use shrimp peeled and deveined with tails left on. The tails are optional however they allow it to be simpler to bread the shrimp and it is an all natural handle for eating the shrimp.
Which Coconut Flakes would be best?
We use Baker’s brand “Angel flake” sweetened coconut flakes. Utilizing a sweetened coconut provides the shrimp more pronounced tropical flavor. You’ll find sweetened coconut flakes within the baking isle on most supermarkets.
Can One Make Air Fryer Coconut Shrimp?
Yes! If you like to not fry the shrimp, the environment fryer is next smartest choice – it rapidly crisps in the exterior, maintaining your center plump and juicy. Generously spray each side from the breaded shrimp with cooking spray then prepare air fryer shrimp at 400F for 8 minutes total, flipping the shrimp midway through.
Steps to make Baked Coconut Shrimp:
Throughout our tests, deep frying and air frying created the greatest results. Baking coconut shrimp inside a conventional oven was our least favorite cooking method since it takes longer and also the breading doesn’t crisp up as well. To bake inside a regular oven, generously spray each side from the shrimp with cooking spray and bake at 400F for 15-20 minutes, flipping shrimp midway through.
Ingredients for Shrimp Dipping Sauce:
All that you should make an incredible coconut shrimp sauce is equal areas of sweet chili sauce and apricot preserves or apricot fruit spread. Simply stir to mix.
The sweet chili sauce are available in the Asian food portion of the supermarket. In case your apricot preserves have large bits of fruit, you will need to blend the sauce inside a mixer or blender for simpler dipping. In situation you’re wondering, this sauce isn’t spicy.
Steps to make Coconut Shrimp:
Making these is simpler than you believe. It’s a fast set up line process, by which my 9-years old boy has become a professional because we like coconut shrimp around here!
1. Setup 3 shallow bowls. Within the first, stir together flour, garlic clove powder and salt. Within the second, completely beat together 2 eggs having a fork. Within the third, combine coconut flakes and bread crumbs.
2. Dredge shrimp in flour, dip in beaten eggs then roll in coconut mixture, pressing it to the shrimp to stick well.
3. Once shrimp are breaded, sautee or air fry immediately, or refrigerate to sautee later.
Serve the shrimp immediately – warm and crisp. I enjoy squeeze fresh lime juice outrageous right before serving or serve with lime wedges not to mention that tremendous sauce.
This can be a Make-Ahead Appetizer:
Option 1: Place raw battered shrimp on platter, cover and refrigerate as much as 4 hrs then saut or air fry.
Option 2: Refrigerate cooked shrimp as much as a couple of days. Arrange on the baking sheet and bake inside a standard oven at 400F for 8-ten minutes or until hot and crisp.