Hello, Guys welcome back here you will learn How To Make Coconut Shrimp At Home in very easy steps. Coconut shrimp is a crowd-pleaser that is golden, sweet, and crunchy, and it always disappears from the serving dish, especially when served with a spicy-sweet dipping sauce. Let me show you how to make homemade coconut shrimp if you’ve never done it before. This dish consists of shrimp wrapped in a coconut breadcrumb coating and cooked to perfection. Both the recipe and the technique are simple. Serve this beloved dish as a main course with a fresh salad.
Coconut shrimp can be served as an appetiser or as a main course. It’s a popular dish at seafood restaurants and bars. It’s extremely popular throughout the Caribbean and Florida.
In a mixing bowl, combine coconut flakes, panko crumbs, and salt to make coconut shrimp. In one bowl, stir together the flour and the eggs. Season the shrimp with salt and then coat with simple flour. Then, coat it with the coconut mixture after dipping it in the beaten eggs. Place on a baking sheet and bake for 10 minutes. Remove the shrimp from the pan and serve with the sauce.
But first, let’s gather the ingredients for homemade coconut shrimp. There are several additional street food dishes that we’ve covered that you should look into.
My Homemade Coconut Shrimp Recipe Features
- Flavour: Unlike many other recipes I’ve tried in the past, this coconut shrimp recipe has a distinct flavour. We add extra coconut since its sweet flavour complements the slightly salty prawns wonderfully. What a combination! Sweet chilli sauce, which is cool and pleasant, is a popular dipping sauce.
- Texture: You’ll appreciate the variety of textures here. The shrimp are juicy and plump, and the coconut crust stays crunchy without tasting oily thanks to the panko– a great plus!
- Ease of preparation: The shrimp are dipped into a flour mixture, then into a bowl of beaten egg, and last into a liberal coating of coconut and Panko breadcrumbs before frying. Don’t be alarmed if you’ve never fried shrimp before– they cook quickly! Tongs are useful for flipping and you’ll need enough oil to cover the bottom of your skillet.
Because the ingredients are basic and the cooking time is short, this shrimp recipe is ideal for a midweek lunch or a quick appetiser.
Homemade Coconut Shrimp Coating
To coat the shrimp and ensure the coating actually STICKS, coat them in three separate and rapid processes, similar to how we coat baked chicken fingers. Coat the shrimp in flour, then in beaten eggs, and finally with coconut breadcrumbs. Each coating provides a crucial purpose: the flour helps the egg stick, the egg helps the coconut stick, and the coconut is our main taste. Make sure to combine the coconut with the Panko breadcrumbs, as the coconut is more prone to fall off without the breadcrumbs.
EQUIPMENT
- Oven
- Bowl
- Baking Tray
INGREDIENTS
In Coconut Shrimp
- 24 Raw Shrimp
- 1 tbsp Coconut
- 1 tbsp Panko Crumbs
- 2 tbsp All-Purpose Flour
- 1 Egg
- 1 Pinch Salt
For Sweet and Spicy Dipping Sauce
- ½ cup Apricots
- 1 tbsp Rice Wine Vinegar
- ¾ tbsp Crushed Red Pepper Flakes
INSTRUCTIONS
- Preheat the oven to 425°F.
- Combine the coconut flakes, panko crumbs, and salt in a mixing bowl. Mix them thoroughly.
- In a small bowl, combine the flour and baking powder. Whisk the egg in a separate bowl.
- Season the shrimp with salt and pepper. The shrimp should then be floured. Then, dip it in the beaten eggs and then in the coconut crumb mixture.
- Spray the shrimp with cooking spray and place them on a baking sheet. Bake for about ten minutes.
- To prepare the sauce, combine apricots, rice wine vinegar, and red pepper flakes in a small bowl.
- Remove the shrimp from the oven after baking. Transfer to a platter and top with the spicy sauce.
VIDEO
NUTRITION
Calories: 63kcal/ Carbohydrates: 6g/ Protein: 2.2g/ Fat: 3.3g/ Cholesterol: 19mg/ Sodium: 87mg/ Potassium: 39mg
That’s all there was to the Coconut Shrimp Recipe. You should try it and let me know how you liked it. In addition, suggestions and questions are welcome in the comments. Until the next time!