Go Back
+ servings
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

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
Subscribe To My YouTube ChannelSubscribe To My YouTube Channel for full length recipe videos. Click the bell icon to be notified when I post new videos.
My YouTube Channel
Tried this Recipe? Tag it Today!Mention @foodfidelity or tag #foodfidelity!