Frying coconut shrimp for dinner is one of our favorite meals!! A fun savory and sweet finger food you can serve with dips of all kinds. We have shared How to Cook Frozen Shrimp to perfection in the past but these are either fresh or defrosted from the start. Here’s the deep fried method with batter.
Below these coconut shrimps are cooked in hot oil to get crispy. Now if you want a healthier method you can follow our Air Fryer Fried Shrimp but add shreds of this flavor into the breading mix. Both are wonderful as an appetizer or meal. (affiliate links present)
Fried Coconut Shrimp
Now I will admit that I don’t deep fry many things but when I do I make a complete meal out of it. I hate wasting food and money so if I am going to use a bottle of oil to cook to a golden brown I’ll make the main dish like this or our Fried Chicken Legs and then move on to what I want to serve with that.
Deep Fried Biscuits are a great side dish that my kids love, can be saved for breakfast if we have any leftovers too which is another bonus. With any and all of these you do want to have paper towels on hand to absorb all of the excess or it will seep into your foods and alter the flavors.
How to Cook Coconut Shrimp
How hot should oil be to fry foods? This is vital to the success of anything made this way. You should NOT add anything in there until it is hot enough to immediately start cooking it but not too hot where it burns the outside before the center has a chance to cook thru. This is How to Tell When Oil is Hot Enough to Fry but 325-375 degrees F is ideal.
- Fresh or defrosted large or jumbo shrimp, peeled and deveined
- Panko breadcrumbs
- 1/2 c shredded coconut, sweetened or not, your choice
- All purpose flour
- 1/3 tsp salt
- Baking powder
- 1/3 tsp pepper and paprika – garlic powder I’ll use sometimes too
- 1 egg
- vegetable oil or peanut oil for frying
It is handy to have a baking sheet lined with paper towels and/or a cooling rack on top of that. When you remove the shrimp from the oil you can fry the shrimp in batches and set aside to drain well.
Deep Fried Coconut Shrimp Recipe
Now don’t worry about having this oil ready for something else after all of these are done. A great side dish to serve with this is our Fried Red Tomatoes. Use green or red ripe but still firm to make these and serve together. Here’s how to make them step by step.
- Mix the batter ingredients in a bowl
- only 1/2 cup of flour, egg, baking powder, milk, salt and spices. Beat until smooth.
- The batter should drip slowly from the spoon.
- Pour the remaining flour into a bowl and roll the shrimp in it.
- They can be with the shell on, the tail, or completely naked.
- Mix panko and coconut in a bowl. Now dip the shrimp in the batter so that they are completely covered or the tip of the tail is left clean.
- Dip the in the coconut mixture until they are completely covered.
- Put on a cutting board lined with parchment paper. Freeze for an hour.
- Add the frying oil into your pan, enough for them to be submerged to heat up, about 3 inches. Heat to 350 F. In small batches (8-10 pieces)
- Transfer the shrimp to the oil and fry for 6-7 minutes, stirring with a slotted spoon.
Cover a deep bowl with napkins and transfer the finished shrimp to them so that excess oil is absorbed. I will go over some fun ideas for dips below.
Dutch Oven Shrimp
Deep Fried shrimp are a delightful seafood treat, and they pair wonderfully with a variety of dipping sauces. Here are some dip ideas to complement your crispy fried shrimp:
- Cocktail sauce is a classic choice, tangy and slightly spicy tomato-based dip. You can adjust the heat level with horseradish to suit your taste.
- A sweet and tangy honey mustard dip provides a delightful contrast to the crispy fried coating of the shrimp. You can adjust the balance of honey and mustard to your liking.
- Remoulade Sauce is a creamy and flavorful sauce typically includes ingredients like mayonnaise, Dijon mustard, capers, and pickles. It has a slightly tangy and savory profile that complements fried shrimp beautifully.
- Tartar sauce is a creamy condiment made with mayonnaise, chopped pickles, capers, and herbs. It’s a traditional accompaniment for fried seafood, including shrimp.
- Homemade garlic aioli made with mayonnaise, minced garlic, lemon juice, and olive oil is a rich and choice similar to our Empanada Dipping Sauce that we love too.
Fried Shrimp Dip
Sriracha Mayo is made by combining mayonnaise with sriracha sauce to create a spicy and creamy dip. Adjust the amount of sriracha for your preferred level of heat.
- Melted butter infused with fresh lemon juice and zest creates a simple and elegant dip that enhances the natural sweetness of the shrimp.
- Mix ranch dressing with a bit of chipotle pepper or adobo sauce for a smoky and spicy ranch dip that pairs well with fried shrimp.
- Sweet chili sauce offers a perfect balance of sweetness and heat, making it a great dip for fried shrimp.
- Combine mayonnaise with wasabi paste for a creamy and spicy dip that adds an exciting kick to your fried shrimp.
- For a fruity and refreshing option, serve your fried shrimp with a homemade mango salsa containing diced mango, red onion, cilantro, lime juice, and a touch of jalapeño.
- Create a savory and slightly sweet dipping sauce by mixing soy sauce, fresh grated ginger, minced garlic, and a dash of sesame oil.
Feel free to get creative with your dip combinations and tailor them to your personal taste preferences. The variety of flavors and textures in these dips will enhance your meal and add excitement to your mouth. Need a fun dessert to serve with this later?? You have got to try our Fried Chicken Ice Cream!
Want to see a few of my favorite things that I am totally obsessed with?? Take a peek and see how many you might already have…twinsies!
Frying Coconut Shrimp
- Mix the batter ingredients in a bowl – only 1/2 cup of flour, egg, baking powder, milk, salt and spices. Beat until smooth. The batter should drip slowly from the spoon.
- Pour the remaining flour into a bowl and roll the shrimp in it. They can be with the shell on, the tail, or completely naked. Mix panko and coconut in a bowl. Now dip the shrimp in the batter so that they are completely covered or the tip of the tail is left clean.
- Dip the shrimp in the coconut mixture until they are completely covered. Put the shrimp on a cutting board lined with parchment paper. Freeze for an hour.
- Add the frying oil into your pan, enough for them to be submerged to heat up, about 3 inches. Heat to 350 F. In small batches (8-10 pieces), transfer the shrimp to the oil and fry for 6-7 minutes, stirring with a slotted spoon.
- Cover a deep bowl with napkins and transfer the finished shrimp to them so that excess oil is absorbed.