Tuesday, December 30, 2008

Coconut Shrimp


When my brother in law got married, he had coconut shrimp at the reception. This was probably close to 4-5 years ago now. . .but I still remember that shrimp. I don't normally like sea food, unless you count tuna. . .from a can. but that shrimp was AMAZING. I loved it, and I've wanted it ever since.

so I gave it a try. Was it great? No. Was it good? Yes. It just wasn't that amazing shrimp that I've built up in my mind for the past few years.


  • 1 egg
  • 1/2 C flour
  • 2/3 C milk
  • 1 1/2 tsp baking powder
  • 1/4 C flour
  • 2 cups flaked coconut
  • 24 shrimp
  • oil for frying

In a medium bowl, combine egg, 1/2 cup flour, milk and baking powder. Put the 1/4 cup flour and coconut in two separate bowls. HOld shrimp by tail and dredge in flour, shaking off the excess. Dip in batter, allowing excess to drip off. Roll in coconut, and place on a baking sheet lined with wax paper. Refridgerate for 30 minutes. heat the oil in a deep fryer. Fry shrimp in batches: cook, turning once for 2-3 minutes, or until golden brown. Using tongs, remove to drain on a paper towel.

My thoughts:

Here's what I've changed in the recipe. I sent the coconut through my food processor to make it a little finer, it hopes that it would stick better to the shrimp, and not become black burned coconut in my oil. I deep fried the first few, then decided to pan fry the rest. That worked MUCH better I thought. I didn't lose as much coconut off the shrimp.

Next time I make it, I'm going to use Tempura batter instead of the batter in the recipe, and I'm going to use coconut milk. I think that was what was missing from this--a strong coconut taste.

A good dipping sauce would be a spicey mango something. We mixed mustard with apricot preserves, but mango would be MUCH better.

And yes, it was good enough that I'm going to make it again!


  1. Now you have me craving Coconut Shrimp from Red Lobster. Somewhere I found a recipe for dip like they have at Red Lobster to go with their coconut shrimp. If I find it again, I'll let you know...it makes the shrimp so good!!!!!!!

  2. I really love coconut shrimp but have never had success in getting them restaurant quality. I'll keep trying I'm sure but Hubs and I got gift cards for Outback for Christmas in the meantime and the first thing I thought of was coconut shrimp here I come! (Least I sure hope they still have 'em!)

  3. I use a beer batter for the coconut shrimp. A little beer, a little flour and some baking soda, then dip in the coconut. I really press the coconut on there. Then I deep fry for a few seconds. I serve them with a horseradish/apricot preserves mixture. Everyone I know begs me to make them this way :)


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