Savory and sweet with a fulfilling crunch this Coconut Shrimp is the perfect appetizer for any occasion.
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I know it’s an unpopular opinion, but I have always thought shrimp was an overrated seafood protein. I am sorry if I have offended you already but give me a chance to explain myself. Growing up I felt like shrimp was a lot of work with little reward. I would see shrimp cocktails at every party I went to but never really liked them. As I grew up I learned that shrimp were versatile and could be prepared in so many ways that maybe I had judged shrimp too harshly. It was during my time living in Hawaii in my early twenties that I found coconut shrimp and there was no turning back. So simple and so delicious I knew I had to find a recipe to make this delicious appetizer at home.
The perfect coconut shrimp has several distinct traits, it needs to be perfectly crispy, have that savory and sweet flavor from your panko and coconut, plus a slightly nutty flavor in the background. The origin of coconut shrimp is often debated, some say the recipe originated from the post World War II tiki fad in the Hawaiian Islands as part of the American fascination with Polynesian culture, while others insist it originated in the Caribbean. Wherever it came from, taking the shaved coconut and coating your fresh shrimp with panko breadcrumbs, you get a perfectly tropical flavor and a crunch for any occasion.
Is Coconut Shrimp Healthy?
I know that when it comes to fried foods people automatically assume they are unhealthy. And while frying is certainly not the healthiest cooking process, it does not automatically make the dish unhealthy as long as you do not overindulge. So now that we have that out of the way we should look at the other components to determine how healthy the recipe is.
Shrimp are a great source of low-calorie, low-fat protein, they are high in vitamins and nutrients including vitamins B12 and B6, niacin, magnesium, and zinc. The shaved coconut also brings health benefits such as aiding immunity and weight management. So, though frying is not an ideal cooking method, the health benefits of the rest of the ingredients mean that coconut shrimp can be considered healthy if enjoyed in moderation.
Why do we keep the tails on the shrimp?
It took me years to understand why restaurants kept the tails on when serving shrimp dishes. I always thought it was just a waste and made eating dishes more difficult. I was in my mid-twenties when I learned that shrimp tails are actually edible. Shrimp tails are fully digestible and contain protein, iron, calcium, and B vitamins, but that does not mean you will enjoy eating them. Even knowing that I can eat shrimp tails, I still don’t. The reasons I keep the shrimp tails on have nothing to do with eating – the tail helps add flavor and moisture to the dish, enhancing the umami flavor and aromatics of the shrimp. You also keep the tail on with this dish for easier handling, it gives you a firm surface to hold when dipping your coconut shrimp.
INGREDIENTS
- 1 pound large shrimp, peeled and deveined with tails attached
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs, beaten
- 1 cup unsweetened shredded coconut
- 1/2 cup panko breadcrumbs
- Vegetable oil, for frying
INSTRUCTIONS
Dredge
Coat shrimp in flour, eggs, and coconut mixture.
Fry
Cook shrimp until golden and crispy.
Drain
Remove excess oil on paper towels.
Devour!
FAQs & Tips
To store your leftover coconut shrimp, let them cool to room temperature and store in an airtight sealed container in the refrigerator for up to 3 days. When you are ready to reheat your coconut shrimp lay them on a lined baking sheet and reheat in the oven at 400 degrees for 10 minutes to allow the breading to regain its crispiness.
The sky is the limit with dipping sauces. I like a sweet chili sauce to allow the sweetness of the coconut to be complemented by the heat. Coconut shrimp also dip well with anything citrus as the acidity and coconut blend nicely.
A great way to ensure your breading is even: I recommend putting your panko and shredded coconut into a food processor and pulse until the panko and coconut are all finely blended. This is not necessary but just a neat trick.
Serving Suggestions
Coconut shrimp is the perfect appetizer and pairs really well with a sweet chili sauce. But that does not mean they need to be served alone; a perfect appetizer can be a perfect complement to the right meal.
I like to serve them with additional tropical flavors like Easy Tilapia with Cilantro and Lime, or a light meal like Quinoa Salad with Squash and Pineapples where the pineapple and coconut are perfectly married flavors. You can serve it with a cool Mai Tai or Piña Colada to give a nice adult edge to your appetizer, too.
Ingredients
- 1 pound large shrimp peeled and deveined with tails attached
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs beaten
- 1 cup unsweetened shredded coconut
- 1/2 cup panko breadcrumbs
- Vegetable oil for frying
Instructions
- Prepare three bowls for the breading process: one with flour seasoned with salt and pepper, one with beaten eggs, and one with a mixture of shredded coconut and panko breadcrumbs.
- Dredge each shrimp in the flour, dip into the eggs, then coat with the coconut mixture, pressing to adhere. Place the breaded shrimp on a plate.
- Heat oil in a large skillet over medium heat. Fry the shrimp in batches until golden brown, about 2 minutes per side. Drain on paper towels.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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