How to Make Coconut-Crusted Shrimp

Coconut-crusted shrimp is a crispy, enticing, and flavorful appetizer. It’s a simple dish to prepare that will surely leave a memorable impression with its delicious taste. This guide will walk you through how to make both fried and baked coconut shrimp.

• 20 fresh shrimp (peeled)
• 200 grams of all-purpose flour
• 230 grams of shredded coconut
• 3 eggs
• 60 ml of fresh cream
• 1 tablespoon of cayenne pepper
• 2 tablespoons of salt
• 2 liters of canola oil or peanut oil

Peel the shrimp and remove the black vein. Since the shrimp will be fried after being coated in coconut, it’s important to peel the shrimp first. Peel off the shell (you can leave the tail on if you prefer) and remove the black vein along the back. Continue until all the shrimp are peeled, then rinse them to remove any remaining shell pieces.

Prepare the "breading" mixture. To ensure the coconut sticks to the shrimp, dip them first in a flour mixture, then in eggs, and finally in coconut. The easiest way to do this is to set up three bowls on the counter, each with the following ingredients in order:

• In the first bowl, mix flour, salt, and pepper.
• In the second bowl, whisk the eggs with the fresh cream.
• The third bowl will contain the shredded coconut.

Coat the shrimp in coconut. Dip each shrimp one by one into the flour mixture, followed by the egg mixture, and then coat with coconut. Be sure to coat all sides evenly before moving on to the next step.

Place the coated shrimp on parchment paper. This will prevent the shrimp from sticking to the plate as you prepare to fry them.

Fry the shrimp. Pour oil into a deep pan. Heat the oil to 180°C. Once the oil is hot, add the shrimp and fry for about 2 to 3 minutes.

• You can check the oil’s temperature with a food thermometer, or dip the tip of chopsticks into the oil—if bubbles form around the chopsticks, the oil is ready for frying.
• If you prefer not to deep fry, you can use a shallow pan. Fry one side for 30 seconds, then use tongs to flip the shrimp and fry the other side for another 30 seconds.

Drain the shrimp. Use tongs to remove the shrimp from the pan. Place them on a plate lined with paper towels to absorb the excess oil.

Serve. This dish tastes best when served with cocktail sauce, sweet and sour chili sauce, mayonnaise, or any other delicious dipping sauce of your choice.

Peel the shrimp and remove the black vein. Use your fingers to carefully peel off the shrimp's shell. You can leave the shell on the tail if desired, but make sure to remove all the shell and legs. Next, use a knife to make a slit along the back to remove the black vein. Rinse the shrimp thoroughly to remove any leftover shell fragments.

Prepare the breading mixture. In one bowl, combine flour and seasonings. In another bowl, mix the eggs and fresh cream. Lastly, place the shredded coconut in the third bowl.

Dip and coat the shrimp. One by one, dip each shrimp into the flour mixture, followed by the egg mixture, and then coat in shredded coconut. Be sure to coat the shrimp evenly on all sides before moving to the next mixture.

Place the shrimp on a baking tray. Grease a 9x12 glass or metal baking dish and arrange the shrimp in it. Make sure the shrimp are spaced out to ensure even cooking.

Bake the shrimp. Place the tray in the oven and bake for 10 minutes, or until the shrimp turn golden brown. Remove the tray from the oven and flip the shrimp over to bake for another 10 minutes. The dish is ready when the other side is also golden brown.

• If the shrimp aren’t golden brown, you can switch the oven to broil mode. Continue broiling for 2–3 minutes on each side.
• Don’t over-bake the shrimp as they may dry out. Be sure to remove them from the oven once done.

Serve. Baked coconut shrimp is a great option for a healthy appetizer or main course. You can pair it with fresh vegetables or sauces like honey mustard for added flavor.