Coconut Shrimp
A simple and delicious recipe for coconut shrimp served with a bright and flavorful mango salsa. It's a great appetizer that fries up quickly, but can also be baked or made in an air fryer!
Servings: 4
Calories: 561kcal
Ingredients
- 16 extra jumbo raw shrimp (16-20 count) cleaned and peeled with tails intact
- 3/4 cup all purpose flour
- 2 teaspoons garlic powder
- 1 egg, beaten
- 1 cup unsweetened shredded coconut
- 1/2 cup Panko breadcrumbs
- salt and pepper to taste
- 3 cups vegetable oil for frying
- 1/2 recipe for mango salsa for serving
Instructions
- In a small bowl, season the shrimp with salt and pepper.
- In a shallow dish combine flour and garlic powder. In another shallow dish, gently toss together the coconut and breadcrumbs.
- Dredge shrimp in the flour mixture and shake off any excess flour. Then dip each shrimp into the beaten eggs, followed by the coconut mixture, shaking off any excess coconut and panko. Season with salt and pepper.
- Place shrimp onto a parchment covered baking sheet and refrigerate for 1 hour.
- Preheat oil to 350˚F. Once oil is hot, carefully add shrimp and fry for 3 minutes. Gently flip and continue to fry for an additional 3 minutes or until golden brown and shrimp has just cooked through. Transfer cooked shrimp to a baking sheet lined with a cooling rack or paper towels. Season with salt and pepper.
- Transfer shrimp to a platter and serve with mango salsa.
Notes
Air Fryer Coconut Shrimp Instructions
Making coconut shrimp in an air fryer is so easy, the results are just as delicious and it makes this dish healthier too.
After coating and refrigerating shrimp set air fryer to 400˚F. Lightly spray shrimp on each side with cooking spray and transfer to fry basket. Air fry shrimp for about 10 minutes or until golden brown and just cooked through. Remove from air fryer and season with salt and pepper.
Baked Coconut Shrimp Instructions
We totally get that not everyone likes frying and that not everyone has an air fryer, so we've included baking instructions below, so everyone can make this addicting recipe!
After coating and refrigerating shrimp set oven to 400˚F. Lightly spray shrimp on each side with cooking spray and transfer to a baking sheet. Bake shrimp for about 8 minutes, then flip each shrimp and continue to bake for an additional 6 to 8 minutes or until both sides are golden brown and shrimp has just cooked through. Remove from oven and season with salt and pepper.
Freezing Instructions
To Freeze
Our coconut shrimp can be made and frozen (uncooked) up to 2 months ahead of time. To freeze, coat shrimp as written in the recipe below and place shrimp onto a parchment lined baking sheet about 1/2 inch apart. Place baking sheet in the freezer until shrimp are frozen, then transfer shrimp to a freezer proof resealable plastic bag. Store in the freezer for up to 2 months.
Cooking Coconut Shrimp from Frozen
- Frying: Fry shrimp from frozen, but add an additional 1 to 2 minutes frying time to each side.
- Air Fryer: Fry shrimp from frozen, but do not spray with cooking oil and add an additional 3 to 4 minutes to the air frying time.
- Baking: Place frozen shrimp onto a parchment lined baking sheet. Do not spray shrimp with cooking spray and add an additional 4 to 5 minutes of baking to each side.
Nutrition
Calories: 561kcal | Carbohydrates: 30g | Protein: 12g | Fat: 45g | Saturated Fat: 16g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 267mg | Potassium: 218mg | Fiber: 5g | Sugar: 2g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 3mg