Best Coconut Shrimp Recipe
This Coconut Shrimp Recipe Is a Home Run
Coconut shrimp is so incredibly delicious—it is one of my favorite dishes to make.
Do you like shrimp? If so, how do you like it to be prepared? Maybe it just depends on the occasion. Many of us try to limit our intake of fried foods, but we must admit it almost always tastes wonderful. Fried shrimp is no different.
This dish is often served in Chinese restaurants, Thai restaurants, and restaurants that specialize in seafood such as Red Lobster, among others. In my opinion, coconut fried shrimp is even better than plain fried shrimp. Coconut shrimp is just oh, so good. Don’t give me fried shrimp; give me fried coconut shrimp, please.
Are you interested in an easy recipe that would allow you to cook fried coconut shrimp at home? Well, you've come to the right place! I'm going to share my recipe with you right here.
The coconut flavor is just a terrific pairing for shrimp. For this recipe, you can use fully cooked, cold, and thawed jumbo shrimp that have been rinsed and drained in a colander. Pat the large shrimp down with paper towels.
You will need:
- assorted spices (such as garlic and black pepper)
- brown sugar
- coconut flakes
I enjoy using some very tasty organic coconut flakes when I cook this.
- Crack three raw eggs into a bowl and beat the eggs, then set aside the bowl with the eggs. Fill another bowl or small plastic container with 1 ½ cups of flour. You can add the assorted spices right into the flour. The assorted spices can include one teaspoon each of black pepper, oregano, garlic, salt and even some paprika. I often like foods to be spicy so I often use crushed pepper flakes as well. Personally, when I cooked this dish most recently, I used a selection of assorted spices that I purchased at Aldi supermarket.
- Pour at least one cup of coconut flakes into a bowl as well. Additionally, you can add some brown sugar to the flour mixture and stir or add the brown sugar to the coconut flakes. You will be keeping the flour mixture and coconut flakes mixture separate in two bowls or you can even put the mixtures side by side, fitting in one larger bowl as illustrated in the photo.
- Piece by piece, place the shellfish in to the flour mixture to coat, then dip each piece into the egg. Dip the pieces into the flour again and lastly, dip the them into the coconut flakes. Once the shrimp is layered with all this, it can be placed to fry in cooking oil on medium heat. You can use just a shallow amount of oil. The shrimp does not have to be deep fried. Flip them over often with a spatula or spoon to avoid scorching. As the jumbo shrimp are already cooked, they will not need much time at all for frying. You will just want the frying batter to develop that appealing golden-brown color.
The shrimp will look beautiful, enticing, appetizing. They will be a very tasty appetizer or meal to present on your table. Your family or guests will tremendously enjoy this enticing dish. You can eat the fried coconut shrimp as is, bursting with flavor, or you can add lemon wedges, cocktail sauce, sweet and sour sauce, or other types of sauces that you might prefer.
This has been my best method of cooking fried jumbo coconut shrimp that cooks up crispy and delicious every time.
Recipe PrepClick thumbnail to view full-size
Cooking PhotosClick thumbnail to view full-size
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© 2017 Nyesha Pagnou MPH