Island Style Coconut Shrimp!
This classic coconut shrimp tastes equally as good as the coconut shrimp you’ll get in Hawaii! We found ourselves going back to the same restaurant 3 times to order it so I had to figure out how to make it at home. The shrimp itself calls for a few basic dredging ingredients then of course a generous amount of shredded coconut, and some panko for crunch. And it’s taken up a notch with a sweet, salty and tangy mango dipping sauce. It really is the ultimate sauce to serve with this shrimp! When you pair the two together people will love them so much they’ll quickly disappear before your eyes. No one can resist the tempting flavor and the perfect layering of textures. You get tender shrimp surrounded by a crispy light crunch, and it’s finished with a seriously smooth sauce for dipping. Though it boasts of a cheery summertime vibe this is easily something you’ll crave year round! Wondering what to serve with coconut shrimp to complete the dinner? Here are some ideas:
Black Bean and Corn Salad Coconut Rice (my go-to choice) Coleslaw Fresh fruit (something tropical like mangoes, papayas, pineapple, guava and kiwi) Mango Black Bean Quinoa Avocado Salad Mango Salsa and Tortilla Chips
Coconut Shrimp Recipe Ingredients
Extra large shrimp: This is 21/25 count shrimp. It’s the preferred size to use here. Not too big, not too small. All-purpose flour: Flour is used to help the eggs stick to the shrimp. You could try with whole wheat flour. Eggs: Don’t skip these, they are critical in getting the coconut to adhere to the shrimp. Finely shredded coconut: I prefer to use unsweetened though sweetened should work just as well. I recommend the fine shred over medium shreds, it browns more evenly and coats better. I like to use Bob’s Red Mill. Panko bread crumbs: Don’t substitute standard bread crumbs, they don’t offer near the same texture. Vegetable oil: This is used for deep frying. Peanut oil is another good option. Salt and freshly ground black pepper
Mango Sauce Ingredients
Mango: Fresh is best but frozen and thawed will work too. Lime juice: Only use fresh lime juice, bottled has an off flavor. Honey: You’ll love that mango, honey and lime pairing. You could try brown sugar if you’re out of honey. Sriracha: This is spicy! You can adjust to desired heat level. Coconut extract: I have made this sauce with and without this. Both are great, but if you are looking for that extra bit of coconut flavor then add it. Garlic: A little will go a long way since it’s added raw, don’t overdo it.
See below for full recipe with amounts.
How to Make Coconut Shrimp (and Deep Fry)
Tip: Make the mango sauce first so it’s ready to go and the shrimp can be served warm. Simply blend all the sauce ingredients in a food processor then thin with a little water or coconut water as desired.
How to Keep Warm
Shrimp can be kept warm in oven on an unlined baking sheet at 200 degrees for up to 10 minutes.
How to Bake Coconut Shrimp
If you’d prefer to bake the shrimp rather than fry, follow these steps:
Can You Freeze Them?
Yes, coconut shrimp can be frozen. Let it cool completely then store in an airtight container in the freezer up to 2 months.
How to Reheat
Reheat shrimp in preheated 350 degree oven on a baking sheet until fully warmed through. This will take about 6 to 12 minutes depending on how the cold the shrimp are to begin with (from fridge or freezer).
Helpful Tips
Begin with damp shrimp before you start dredging (if it’s dry, toss with a few tablespoons of water), this will ensure a fair amount of the flour sticks. Use a deep fry thermometer to ensure oil reaches and stays at the proper temperature. If it’s too hot the oil will give of a bad taste and it will brown the coconut coating on the shrimp too quickly (before the center of the shrimp has cooked through). Cook the shrimp in smaller batches so they aren’t overcrowded and so it doesn’t drop the temperature of the oil too. Careful not to over-cook or the shrimp can be rubbery. It’s a little tricky to tell when it’s done (since it’s covered in breading) but you’ll notice they’ll curl and firm up. You can test center with a food thermometer to 120 degrees or you can cut into the center of one to test for doneness by color (it should be opaque).
Variations
You can also try with other dipping sauces such as sweet chili sauce or a pineapple/coconut sauce. If you are having a hard time tracking down the fine coconut you can use the regular cut or even flake cut coconut but you’ll need to chop it in a food processor until fine. Looking for a more seasoned shrimp? You can try adding spices like paprika, garlic powder, onion powder, chili powder etc. I just like to leave as is so the coconut flavor has a chance to shine more since it’s a somewhat mild flavor. For extra flavor in the mango sauce you can add a teaspoon of minced ginger and/or a few tablespoons of chopped cilantro.
More Delicious Shrimp Recipes to Try
Baked Shrimp Cilantro Lime Shrimp Grilled Shrimp {with Honey Garlic Marinade} Hawaiian Garlic Shrimp Shrimp Boil
