Coconut Shrimp

Coconut shrimp will transport you to the tropics via this fun finger food! It starts with a classic breading of flour, eggs and milk, and panko breadcrumbs, but takes a twist with the addition of unsweetened shredded coconut. While you can fry these in only vegetable oil, the addition of a scoop of coconut oil adds extra coconut-y flavor. It's the perfect crispy, salty, tangy starter for any Christmas dinner menu!

What is coconut shrimp made of?

Start with tail-on, jumbo shrimp, so that your guests have a little something to hold onto when they take their first crunchy bite. This shrimp recipe follows a standard three-step breading process: first, dredging the shrimp in flour, then dipping in a mixture of eggs and milk, before coating in a breading of mostly coconut shreds and a little bit of panko breadcrumbs. Shallow fry the shrimp in batches in a mix of coconut and vegetable oil, and serve with a dipping sauce made of orange marmalade, Thai sweet chili sauce, and soy sauce, and lime juice. It's like your favorite shrimp cocktail, but better!

How long does it take to cook shrimp?

Shrimp do cook quickly and this recipe is no exception. Heat the oil to 350° and use a thermometer to ensure the oil isn't too hot (which will burn the breading and dry out the shrimp!) At this temperature, the shrimp will take between 30 to 60 seconds per side to get golden brown on the outside, but stay juicy on the inside. You'll know the shrimp are cooked when they firm up and curl into a loose "C" shape. If they've gone past the letter "C" and look like a small, tight letter "O" then it's definitely time to pull them! They might be slightly overcooked.

How do you devein shrimp?

Purchase the shrimp already peeled and deveined (but look for shrimp with the tail left on!) Or, peel the shell off first. Then, cut a small slit along the back curve of the shrimp. Either rinse away the dark, gritty vein with cold water, or wipe clean with a paper towel. If rinsing, just be sure to pat the shrimp very dry before breading, so that only a thin, light coating of flour sticks.