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Coconut Shrimp

A delightful combination of crispy coconut and tender shrimp, perfect for a quick weeknight dinner or a special party appetizer.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer, Main Dish
Cuisine: Chinese
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound shrimp, peeled and deveined Medium-large shrimp are easiest to handle.
  • 1 cup coconut cream Full-fat for best coating and flavor.
  • 1/2 cup all-purpose flour
  • 1 cup shredded coconut Sweetened or unsweetened, as preferred.
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • to taste Salt and pepper
  • Oil for frying neutral oils like canola, vegetable, or peanut oil Best for frying.

Method
 

Preparation
  1. In a bowl, whisk together the flour, garlic powder, paprika, and a generous pinch of salt and black pepper.
  2. Place the coconut cream in a shallow dish. Put the flour mixture in another bowl and the shredded coconut on a plate.
Coating the Shrimp
  1. Dip each shrimp into the coconut cream so it’s evenly moistened, then dredge in the seasoned flour.
  2. Press the shrimp into the shredded coconut so the flakes adhere well.
Frying
  1. Warm a few inches of oil in a heavy skillet over medium heat until it reaches roughly 350–375°F.
  2. Fry shrimp in batches, cooking about 2–3 minutes per side until golden brown and opaque through the center.
  3. Remove to paper towels to drain briefly. Serve hot with extra coconut cream warmed slightly for dipping.

Notes

For a lighter crust, substitute half the flour with panko. Unsweetened shredded coconut gives a less sweet, more savory finish. Cooked shrimp will keep 3–4 days in an airtight container in the refrigerator.