Crispy Coconut Shrimp
Crispy Coconut Shrimp - fresh shrimp dipped in coconut batter, then rolled in an aromatic combination of coconut flakes, breadcrumbs and spices. So Decadent, So Exotic, So Tasty!! Can be baked or fried!
- Prep time
- 15 min
- Cook time
- 12 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- ½ cup flour
- 1 egg
- 3/4 cup coconut milk
- 1 pound large shrimp (, 16-20 pieces)
- ½ cup bread crumbs
- 1 1/2 cups coconut flakes (, see notes)
- 3/4- 1 teaspoon salt (, adjust to preference)
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme (, iptional)
- 1 cup pineapple marmalade
- 2 Tablespoon Dijon mustard
- 2 tablespoon mayonnaise
- 1/2 cup mayonnaise
- 2/3 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1 teaspoon lemon juice
- 1-2 tablespoons sriracha (adjust to taste)
Instructions
- 1
Prepare the dip by combining ingredients together and refrigerate.
- 2
Marmalade Dip: In a medium bowl, combine the marmalade, mayonnaise, and Dijon mustard. Cover and refrigerate for at least several hours to allow flavors to blend. Do the same if making the sirracha sauce.
- 3
Preheat oven to 450°F. Align cookie sheet with parchment or foil paper, coat with cooking spray.
- 4
Peel and devein shrimp leaving the tails on. Butterfly the shrimp: cutting halfway through the back, stopping at the tail, so they will be able to stand tail up.
- 5
Whisk the egg, coconut milk, milk or beer, and flour in a medium mixing bowl until a smooth batter is formed.
- 6
In another bowl, mix bread crumbs, coconut flakes, and spices.
- 7
Hold shrimp by tail, dip each shrimp first in batter, and then roll in seasoned coconut mixture. Place on baking sheet tail up.
- 8
Bake the shrimp until cooked through and the coating is starting to brown, 10 to 12 minutes. Serve the shrimp with dip.
- 9
If frying shrimp, heat oil to 375°. Fry shrimp a few pieces at a time, for 2-3 minutes on each side or until no longer pink and golden brown. Drain on paper towels.