Coconut Shrimp Recipe
Easy, exotic, and tasty coconut shrimp recipe that looks and tastes so much more complex than it really is!
I love it when I find a recipe that looks and tastes exotic, yet it’s actually really quick and easy. This is that recipe for me. The shrimp (prawns) and coconut combine perfectly to create a tasty appetizer – that I can whip up in minutes! Every time I’ve served this recipe for my friends, they’ve complimented me and wondered how I had the time. I almost feel guilty admitting how quickly and easily this recipe comes together!
Coconut Shrimp Recipe
- 2 dozen large shrimp (cooked & shelled – tails left on)
- 1 egg (beaten)
- ½ cup all purpose flour (plain flour)
- ½ cup shredded coconut
- ¼ teaspoon garlic powder
- ¼ teaspoon all-purpose seasoning
- ¼ teaspoon black pepper (ground)
- Preheat oven to 400 degrees F (or 205 degrees C).
- Lightly grease a large baking tray OR line the tray with parchment paper.
- In a small bowl, combine garlic powder, seasoning, pepper, and flour.
- Combine well (I use a fork).
- In two separate bowls, place lightly beaten egg, and shredded coconut.
- For each shrimp, dip it firstly in the beaten egg, then the flour & seasoning mixture, then
the egg again, then generously douse it in the shredded coconut.
- Place each coated shrimp on the baking tray.
- Bake all shrimp at once for 15 minutes.
- Serve onto small plates. See serving suggestion in 'options' heading below.
- Enjoy with your favorite dipping sauce!
As you know, I love to give you some ideas about how you can personalize my recipes. So, have a look below for a few suggestions that will turn “my” recipe into “yours”…
- Serve coconut shrimp on a bed of micro greens, cilantro (coriander) and quartered cherry tomatoes.
- Lightly spray shrimp with coconut oil just before baking – to bring out the coconut flavor in the shredded coconut.
- Serve with a dollop of: sweet & sour sauce, hoisin sauce, sweet chilli sauce, or garlic aioli.
- Pierce four shrimp onto a skewer before baking to keep servings together.
- Serve with a wedge of lemon or lime.
- Sprinkle crushed peanuts* over the shrimp just before serving.
- Cook & drain vermicelli noodles. Stir sweet chilli sauce and finely chopped cilantro (coriander) through noodles. Add coconut shrimp to the top and serve as a main meal.
*Please note: Peanut allergies are REAL. If you’re going to use peanuts in this – or any – recipe, please let your guests know!
The Asian flavors in this appetizer pair really well with salads and light, crisp white wines or ciders.
I would love to hear your feedback, so please leave me a comment in the section below.
Until next time!
Love & crispy shrimp, Bx