Coconut Shrimp

For some reason I was craving coconut shrimp for dinner, something I have never attempted to make but have often ordered in restaurants. I had some leftover coconut from making Easter cupcakes, so I decided to go for it. They were a bit of a hassle to bread and prep for frying, but they were also delicious. I wouldn't categorize these as a quick or frequent dinner option, but definitely good for an every now and then treat.

Coconut Shrimp

12 oz. medium-large shrimp, peeled and de-veined, about 30 (I use frozen and thaw them)

1 egg
1/2 cup all-purpose flour
2/3 cup cold coconut milk 
1 T sugar
1/4 cup all-purpose flour
2 cups flaked coconut
1 cup peanut or canola oil for (shallow pan) frying


In medium bowl, combine egg, 1/2 cup flour, coconut milk and sugar. Place 1/4 cup flour and coconut in two separate bowls.


Hold shrimp by the tail, and dredge in flour, shaking off excess flour. Dip in egg batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Place in freezer for about 10 minutes, or refrigerate for 20 minutes. 


Heat oil in a large skillet over medium-high heat. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.


Heads Up! Coconut burns easily! The coconut on the shrimp will brown nicely, but any flakes that fall off into the oil will burn quickly, so work quickly and scoop out any excess coconut flakes from the oil with a slotted spoon.