← Back to Recipes
hot_biteMediumPolynesian-American
Coconut Shrimp
Jumbo shrimp in crispy coconut coating with sweet chili dipping sauce
⏱️ Prep: 25min🍳 Cook: 15min⏰ Total: 40min👥 Serves: 24🌡️ hot
✓ gluten-free
⚠️ Contains: 🦐 Shellfish, coconut
Ingredients
- 1 lbjumbo shrimp(peeled, deveined, tails on)
- 1 cupunsweetened shredded coconut
- 0.5 cuprice flour(for gluten-free)
- 0.5 cupcornstarch
- 2eggs(beaten)
- 1 tspsalt
- vegetable oil(for frying)
- 0.5 cupsweet chili sauce(for dipping)
Instructions
- Set up breading station: rice flour mixed with cornstarch and salt in one bowl, beaten eggs in second, shredded coconut in third
- Pat shrimp completely dry with paper towels
- Dredge each shrimp in flour mixture, dip in egg, then press firmly into coconut
- Heat oil to 350°F in deep pan or fryer
- Fry shrimp in batches for 2-3 minutes until golden brown
- Drain on paper towels and serve immediately with sweet chili sauce
💡 Pro Tips
Use unsweetened shredded coconut for best results—sweetened gets too dark. Gluten-free option uses rice flour and cornstarch instead of regular flour. Fry at 350°F for crispy coating without burning. Make sauce ahead to let flavors meld.
📜 History
Coconut shrimp became a tiki restaurant staple in the 1960s and 70s, blending Southeast Asian flavors with American appetizer culture. The combination of sweet coconut and succulent shrimp, paired with a tangy-sweet dipping sauce, perfectly captures the tropical escapism of tiki dining.
🍸 Pairs Well With
Also pairs well with:
rumvodka