Crispy Coconut Shrimp - Chef Fun Kitchen

Crispy Coconut Shrimp

Crispy Coconut Shrimp – recent shrimp lordotic in coconut batter, then rolled in Associate in Nursing aromatic combination of coconut flakes, breadcrumbs and spices. therefore Decadent, So Exotic, therefore Tasty!! is baked or fried!

Fried or Baked Coconut Shrimp
This is one those recipes that you just will simply prepare particularly once you forgot to thaw your frozen macromolecule or just as a result of you’ve done most for day.

Crispy Coconut Shrimp
Crispy Coconut Shrimp

In this formula, I used coconut flakes, garlic powder, dried thyme, paprika, and bread crumbs to coat these juicy recent shrimps that married man got from the market.  And that’s not it!

These shrimps area unit super tender on the surface, sweet and tender shrimp on the within. you'll even bread the shrimp previous time and allow them to rest in icebox till able to bake. mention straightforward dinner!

Crispy Coconut Shrimp


  • ½ cup flour
  • 1 egg
  • 3/4 cup coconut milk
  • 1 pound large shrimp , 16-20 pieces
  • ½ cup bread crumbs
  • 1 1/2 cups coconut flakes , see notes
  • 3/4- 1 teaspoon salt , adjust to preference
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried thyme , iptional

Pineapple Marmalade Dip:

  • 1 cup pineapple marmalade
  • 2 Tablespoon Dijon mustard
  • 2 tablespoon mayonnaise

Sriracha Dipping Sauce:

  • 1/2 cup mayonnaise
  • 2/3 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1 teaspoon lemon juice
  • 1-2 tablespoons sriracha adjust to taste


  1. Prepare the dip by combining ingredients together and refrigerate.
  2. Marmalade Dip: In a medium bowl, combine the marmalade, mayonnaise and Dijon mustard. Cover and refrigerate for at least several hours to allow flavors to blend. Do the same if making the sirracha sauce.
  3. Preheat oven to 450°F. Align cookie sheet with parchment or foil paper, coat with cooking spray.
  4. Peel and devein shrimp leaving the tails on. Butterfly the shrimp: cutting halfway through the back, stopping at the tail, so they will be able to stand tail up.
  5. Whisk the egg, coconut milk, milk or beer, and flour in a medium mixing bowl until a smooth batter is formed.
  6. In another bowl, mix bread crumbs, coconut flakes, and spices.
  7. Hold shrimp by tail, dip each shrimp first in batter, and then roll in seasoned coconut mixture. Place on baking sheet tail up.


  1. Bake the shrimp until cooked through and the coating is starting to brown, 10 to 12 minutes. Serve the shrimp with dip.


  1. If frying shrimp, heat oil to 375°. Fry shrimp a few pieces at a time, for 2-3 minutes on each side or until no longer pink and golden brown. Drain on paper towels.

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