Imagine biting into a succulent deep-fried shrimp covered in a light tempura-like batter flavored with the taste of coconut - scrumptious! This Coconut Shrimp recipe is fantastic to serve as an appetizer, tapas plate, or party food. Excellent eaten on its own, or served with sweet chili sauce or my own fresh mango dip (see recipe for link). Note that this coconut shrimp recipe also includes instructions for a gluten-free version, so no one has to miss out. ENJOY!
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Yield: SERVES 3-4 as an Appetizer
- 10-12 large fresh or frozen shrimp (if frozen, thaw quickly in a bowl of tepid water)
- 1/2 cup regular white flour (OR for gluten-free diets: 1/4 cup rice flour + 1/4 cup cornstarch)
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/4 to 1/2 tsp. cayenne pepper, to taste
- 1 egg
- 1/3 cup ice water, or cold water
- 1/2 cup dry shredded unsweetened coconut (baking-type)
- 1 cup coconut oil, OR canola, corn, or other high-temperature oil for deep-frying
- Remove shells from shrimp, but leave tails on for easier cooking and eating. Set aside.
- Make the batter by first mixing the dry ingredients together: flour, baking powder, salt, and cayenne pepper.
- Crack the egg into the flour mixture, then add the water, stirring to break the yolk and form a fairly smooth batter (don't worry if there are a few small lumps).
- Spread coconut over a plate or other dry surface, and set beside the bowl of batter.
- Holding the shrimp by the tail, dip into the batter, then into the coconut. Place on a dry plate or a clean space of your counter near the stove. If you have a helper, you can batter and fry the shrimp in one step, which is much quicker.
- Pour oil into a frying pan, ensuring it's at least 1 inch deep. Set over medium-high to high heat. When you see lines of heat snaking across the bottom of the pan, test the temperature by dropping a tiny bit of batter into the oil. If it sizzles and cooks, the oil is ready.
- Drop as many battered shrimp into the frying pan as possible at one time. Reduce heat to medium. Tip: You'll want to cook the shrimp quickly, in just 1 or two batches (before any of the loosened shredded coconut has time to burn in the oil).
- Cook about 20 seconds per side, then turn with tongs. Remove from the oil when shrimp turn a light to medium golden brown. Drain on a clean piece of parchment paper (I find parchment paper works the best, as it doesn't stick to or tear the batter).
- Serve hot straight from the pan, or accompany with my Thai Sweet Chili Sauce, or with my Fresh Mango Dip. ENJOY!