The Most Delicious Crispy Coconut Shrimp
Recipes in this Video
Crispy Coconut Shrimp is a beloved dish in Thai cuisine, often enjoyed as a snack or appetizer. The combination of succulent shrimp coated in a crunchy coconut and breadcrumb mixture reflects the tropical flavors of Thailand. This dish is popular in beachside restaurants and has gained international fame, often served with a sweet chili dipping sauce that balances the savory and sweet elements beautifully.
Ingredients
- ●shrimp
- ●coconut flakes
- ●panko breadcrumbs
- ●all-purpose flour
- ●eggs
- ●salt
- ●black pepper
- ●cayenne pepper
- ●garlic powder
- ●cooking oil
- ●lime wedges
- ●sweet chili sauce
Instructions
- 1Prepare shrimp by peeling and deveining them, leaving tails intact.
- 2In a bowl, mix flour with salt, black pepper, cayenne pepper, and garlic powder.
- 3In another bowl, beat eggs until well combined.
- 4In a third bowl, place coconut flakes and panko breadcrumbs together.
- 5Dredge each shrimp in the flour mixture, shaking off excess.
- 6Dip the floured shrimp into the beaten eggs, coating completely.
- 7Roll the shrimp in the coconut and panko mixture, pressing gently to adhere.
- 8Heat cooking oil in a deep pan over medium-high heat until shimmering.
- 9Fry the shrimp in batches until golden brown, about 2-3 minutes per side.
- 10Remove shrimp and drain on paper towels to absorb excess oil.
- 11Serve hot with lime wedges and sweet chili sauce for dipping.
Ingredient Alternatives
coconut flakes
Healthier: unsweetened coconut flakes
Cheaper: toasted breadcrumbs
Unsweetened coconut reduces sugar while maintaining texture.
panko breadcrumbs
Healthier: whole wheat breadcrumbs
Cheaper: regular breadcrumbs
Whole wheat adds fiber while regular breadcrumbs are more economical.
sweet chili sauce
Healthier: homemade chili sauce
Cheaper: ketchup + sriracha
Homemade options can be lower in sugar.
Techniques
Equipment
Also Known As
Originating from Thailand, sweet chili sauce is a staple in Thai cuisine, often used as a dipping sauce or condiment. It embodies the balance of sweet and spicy flavors that characterize Thai cooking. Today, it has gained global popularity, appearing in various dishes and cuisines around the world.
Ingredients
- ●red chili peppers
- ●garlic
- ●sugar
- ●rice vinegar
- ●water
- ●salt
- ●cornstarch
- ●water
Instructions
- 1Remove stems and seeds from the red chili peppers and chop finely.
- 2Mince the garlic cloves.
- 3Combine chopped chili peppers, minced garlic, sugar, rice vinegar, and water in a saucepan.
- 4Bring the mixture to a boil over medium heat, stirring occasionally.
- 5Reduce heat and simmer for 5-10 minutes until the sauce thickens slightly.
- 6In a small bowl, mix cornstarch with water to create a slurry.
- 7Add the cornstarch slurry to the saucepan, stirring constantly.
- 8Continue to cook for an additional 2-3 minutes until the sauce thickens to desired consistency.
- 9Remove from heat and let cool before transferring to a jar.
- 10Store in the refrigerator for up to 2 weeks.
Ingredients
- ●1 lb large shrimp, peeled and deveined
- ●1 cup buttermilk
- ●1 cup all-purpose flour
- ●1/2 cup cornmeal
- ●1 tsp paprika
- ●1/2 tsp cayenne pepper
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●Vegetable oil for frying
Instructions
- 1In a bowl, combine the buttermilk, paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper. Mix well.
- 2Add the shrimp to the buttermilk mixture and let it marinate for at least 30 minutes in the refrigerator.
- 3In a separate bowl, mix together the flour and cornmeal.
- 4Heat vegetable oil in a deep frying pan over medium-high heat until it reaches 350°F (175°C).
- 5Remove the shrimp from the buttermilk mixture, allowing excess to drip off.
- 6Dredge each shrimp in the flour and cornmeal mixture, ensuring they are well coated.
- 7Carefully place the coated shrimp in the hot oil, frying in batches to avoid overcrowding.
- 8Fry the shrimp for about 2-3 minutes on each side or until golden brown and crispy.
- 9Remove the shrimp from the oil and place them on a paper towel-lined plate to drain excess oil.
- 10Serve hot with your choice of dipping sauce.
Equipment
Ingredients
- ●1 lb shrimp, peeled and deveined
- ●2 tbsp vegetable oil
- ●1 onion, finely chopped
- ●3 cloves garlic, minced
- ●1 inch ginger, grated
- ●2 tomatoes, chopped
- ●1 can (14 oz) coconut milk
- ●2 tbsp curry powder
- ●1 tsp turmeric
- ●1 tsp cumin
- ●1/2 tsp chili powder
- ●Salt to taste
- ●Fresh cilantro for garnish
Instructions
- 1Heat the vegetable oil in a large pan over medium heat.
- 2Add the chopped onion and sauté until translucent, about 5 minutes.
- 3Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- 4Add the chopped tomatoes and cook until they soften, about 3-4 minutes.
- 5Stir in the curry powder, turmeric, cumin, and chili powder, cooking for 1-2 minutes to toast the spices.
- 6Pour in the coconut milk and bring the mixture to a simmer.
- 7Add the shrimp and cook until they turn pink and opaque, about 5-7 minutes.
- 8Season with salt to taste and stir well to combine.
- 9Remove from heat and garnish with fresh cilantro before serving.
- 10Serve hot with rice or naan.
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