Crispy Coconut Shrimp

There are countless ways to make a delicious shrimp recipe but this crispy coconut shrimp will take it to the next level. The sauce is so good it’ll make you want to add it to everything else you’re cooking up as a dipping sauce.

Preparing shrimp for coconut shrimp

The preparation is very simple, the main components are to shell, devein, and butterfly the shrimp. You may be able to find some shrimp in the grocery store that has already been shelled or deveined. Butterflying the shrimp is simple as well, you just want to make cuts along the back of the shrimp. It will begin to open up and once they can stand up on a plate, you know they have been butterflied correctly.

Coconut shavings

Coconut shavings can be found in most grocery stores and come in many types. I used unsweetened coconut and they were also shorter in length. The longer length shavings I found wouldn’t cover as much of my shrimp and would burn quicker.

coconut panko mix

How to make dipping sauce

The dipping sauce I use is very simple and is only a combination of two ingredients, mayo and chili crisp. I use kewpie mayo because you make it using egg yolks. This creates an extremely rich flavor which I love more than regular mayo. Chili crisp is similar to chili oil except it is not as spicy and has added flavors just as crispy garlic and shallots. It is the perfect blend of flavors for any dish. Feel free to add more or less chili crisp according to your taste and spice tolerance.

Click here for a link to make homemade chili crisp.

Coconut Shrimp

Coconut shrimp is another iconic appetizer than I get whenever I see it at a restaurant.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Appetizer
Cuisine American, asian

Ingredients
  

Shrimp

  • 1 lbs shrimp (U8-12)
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp paprika

Wet batter

  • 2 eggs
  • cup flour
  • cup milk
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp paprika

Breadcrumb

  • ½ cup panko breadcrumbs
  • ½ cup shredded coconut

Sauce

  • ½ cup kewpie mayo
  • 2 tbsp chili crisp

Instructions
 

  • Pat dry, devein, shell, and butterfly your shrimp. Leave on the shrimp tails.
  • Season with garlic powder, salt, and paprika.
  • Mix together all our wet batter ingredients in a bowl.
  • In another bowl mix together the panko bread crumbs and coconut shavings.
  • Dip the shrimp into the wet batter, then pat them into the panko, coconut mixture. Press down to coat evenly.
  • Fry at 350F until golden brown. About 3 minutes.
  • Mix together mayo and chili crisp and serve as the sauce.

Notes

*Size of shrimps: The U8/12 means that there are 8-12 shrimps per pound. 
Keyword coconut, shrimp

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