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"Kinky Reggae" Spicy Coconut Shrimp

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Delicious coconut shrimp - sweet flavor, extra crunchiness, and a nice golden color, I mean what else could you want! How about a lil heat to make things fun and a bit more interesting. 

These shrimp have that coconut flavor inside and out and are fried perfectly leaving flavorful, tender, and juicy fried shrimp. The added dipping sauce just takes things to a different level.

coconut shrimp on white plate with sauce

Mood Music

This is a fun, hit and run kinda recipe. The shrimp is really good, but you'll want to save your appetite fro the main dish.

Coconut Shrimp Ingredients

  • Jumbo Shrimp
  • Egg Whites
  • Water
  • Coconut Cream
  • Hot Sauce
  • All-purpose flour
  • Potato Starch
  • Coconut Flakes
  • Allspice
  • Paprika
  • Kosher Salt
  • Pepper
  • Sugar

Dipping Sauce Ingredients

  • Mango or Peach Nectar
  • Red Onion
  • Garlic Clove
  • Habanero or Scotch Bonnet Pepper
  • Cilantro

How To Make Fried Coconut Shrimp

Make the Egg Wash

Mix hot sauce, egg whites, coconut cream, and water in a mixing bowl. Set aside.

Make the Dredge

Mix the flour, starch, coconut flakes, and spice mix in a separate mixing bowl.

Prepare the Shrimp

Pre-heat your fryer to 325 degrees.

Wash and then dry the shrimp.

Remove the veins from both sides of the shrimp. I use a sharp paring knife and cut incisions on both sides to remove the veins either by hand or using sharp end of the knife.

Butterfly the shrimp by slicing through the back of the shrimp. Cut deep about halfway through the shrimp.

Dip shrimp in the egg wash and dredge the shrimp in the flour mixture. Fry the shrimp 3-4 minutes. Remove to a wire rack for cooling.

Make the Dipping Sauce

Puree all the ingredients together in a blender. Place the puree in a saucepan and cook on low heat for 15 minutes. The sauce will reduce and thicken. Set aside.

Cooking Considerations

Choose jumbo shrimp. The larger the better. Leave tails on for easier handling.

Feel free to buy deveined shrimp to save time.

Definitely butterfly your shrimp. This increases the surface area of the shrimp meaning more coconut flavor for the shrimp.

Use your hot sauce of choice or go without. 

Coconut is sweet and there is added sugar in this recipe so be sure to cook at lower than normal frying temperatures. 325 degrees F is the sweet spot.

The dip recipe included is a great mix of sweet heat that pairs well with the shrimp. Feel free to make your own.

These coconut shrimp make for a great appetizer. Serve with others like lemon pepper wings or brisket stuffed avocado.

For a milder dip, remove the seeds and veins from the pepper.

coconut shrimp on white plate with sauce

For other shrimp based recipes try these:

Shrimp Stew

Grilled Jerk Shrimp

Peel and Eat Shrimp

Piri Piri Shrimp

BBQ Shrimp

Shrimp and Grits

Mofongo

Beer Steamed Shrimp

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coconut shrimp on white plate with sauce

Coconut Shrimp

Crispy, juicy, and flavorful coconut shrimp for a great appetizer. Coconut flavor is present inside and out. A little sweet heat was added to make this dish even more interesting.
Prep Time: 10 minutes
Cook Time: 5 minutes
Course: Appetizer
Cuisine: Caribbean
Servings: 4 people
Calories: 737kcal
Author: Marwin Brown

Equipment

  • fryer

Ingredients

Coconut Shrimp Ingredients

  • 10-12 jumbo Shrimp
  • 2 whole Egg Whites
  • 1 cup Water
  • 1 cup Coconut Cream
  • 1 teaspoon Hot Sauce
  • 1 cup All-purpose flour
  • ½ cup Potato Starch
  • 2 cups Coconut Flakes
  • 1 teaspoon Allspice
  • 1 teaspoon Paprika
  • ½ teaspoon Kosher Salt
  • ½ teaspoon Black Pepper
  • 1 teaspoon Sugar

Dipping Sauce Ingredients

  • 1 ½ cups Mango Nectar Peach can be substituted
  • 1 small Red Onion
  • 4 cloves Garlic
  • 1 whole Scotch Bonnet Pepper substitute habanero
  • ¼ cup lightly packed Cilantro

Instructions

Make the Egg Wash

  • Mix hot sauce, egg whites, coconut cream, and water in a mixing bowl. Set aside.

Make the Dredge

  • Mix the flour, starch, coconut flakes, and spice mix in a separate mixing bowl.

Prepare the Shrimp

  • Pre-heat your fryer to 325 degrees.
  • Wash and then dry the shrimp.
  • Remove the veins from both sides of the shrimp. I use a sharp paring knife and cut incisions on both sides to remove the veins either by hand or using sharp end of the knife.
  • Dip shrimp in the egg wash and dredge the shrimp in the flour mixture. Fry the shrimp 3-4 minutes. Remove to a wire rack for cooling.

Make the Dipping Sauce

  • Puree all the ingredients together in a blender. Place the puree in a saucepan and cook on low heat for 15 minutes. The sauce will reduce and thicken. Set aside.

Video

YouTube video

Notes

Choose jumbo shrimp. The larger the better. Leave tails on for easier handling.
Feel free to buy deveined shrimp to save time.
Definitely butterfly your shrimp. This increases the surface area of the shrimp meaning more coconut flavor for the shrimp.
Use your hot sauce of choice or go without. 
Coconut is sweet and there is added sugar in this recipe so be sure to cook at lower than normal frying temperatures. 325 degrees F is the sweet spot.
The dip recipe included is a great mix of sweet heat that pairs well with the shrimp. Feel free to make your own.
These coconut shrimp make for a great appetizer. Serve with others like lemon pepper wings or brisket stuffed avocado.
For a milder dip, remove the seeds and veins from the pepper.

Nutrition

Calories: 737kcal | Carbohydrates: 73g | Protein: 11g | Fat: 49g | Saturated Fat: 43g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 360mg | Potassium: 777mg | Fiber: 12g | Sugar: 19g | Vitamin A: 564IU | Vitamin C: 13mg | Calcium: 60mg | Iron: 5mg
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Recipe Rating




Alex

Saturday 7th of August 2021

Ooh, I bet that teaspoon of sugar adds to much goodness to this shrimp! I've never actually fried shrimp but its time that I change that.

Erin

Saturday 7th of August 2021

Mango nectar?! I didn't know that was a thing. I need to find that and then try these amazing looking shrimp!

Aditi Bahl

Saturday 7th of August 2021

recently tried this recipe and it came out just perfect. Thanks for sharing.

Chenée

Friday 6th of August 2021

This is the perfect coconut shrimp recipe! I love the mango dipping sauce!

Tammy

Friday 6th of August 2021

I still remember the first time I had coconut shrimp..I had never had anything so delicious before- it was sweet and spicy. This recipe reminds me of that and I cannot wait to try it. Crispy and flavorful..these are perfect!