Coconut Fried Shrimp with Dipping Sauce

Total Time:
40 min
Prep:
5 min
Inactive:
15 min
Cook:
20 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
Directions

Add all dipping sauce ingredients to a pot on a low temperature. Heat for 10 minutes, making sure you stir ingredients every few minutes.

In a large, heavy pot, heat 2-inches of the peanut oil to 325 degrees F.

Meanwhile, in a large bowl, whisk together the flour, salt, and baking powder. Add the water and whisk until smooth. Let the batter stand for 15 minutes.

In a wide, shallow bowl, toss the coconut and bread crumbs together.

Put the shrimp into the batter. Remove the shrimp, 1 at a time, and dredge in the coconut mixture, pressing to help the coconut adhere. Fry the shrimp in batches in the hot oil for 1 to 2 minutes or until brown. Use a slotted spoon to transfer the shrimp to a baking sheet lined with paper towels. Serve the shrimp with the dipping sauce.


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    48 Reviews
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    The best dipping sauce, easy, sweet and zingy, perfect contrast against the sweet coconut shrimp. Egg-free batter means I can use this for fish coating for my allergic g'daughter. I later realized I could use unsweetened coconut in lieu of the panko, bc it is finer textured, it behaves like breadcrumbs do...that way your 'breading' is totally coconut based. They fry for 4 mins. at a temp of 325-330, any higher and it burns b4 it cooks. I use the electric deep fryer so it fries at a constant temp setting w/o babysitting it and the shrimp never get overcooked. It's the only way to "fry." Made this as an appetizer, 4 each, for a ladies lunch; it was a WOW. Used the "16-20 size" large shrimp. Another reviewer said this was hard? Couldn't be easier. Make a good size of dip and freeze it, you can also make extra coconut/crumbs mix and freeze it for battering more fish or shrimp later on. Then your next party is already done.
    Found the recipe tasty, and enjoyed the dipping sauce, however, we have a Red Lobster in our home town, and frankly, it would be cheaper to go there for the two of us and order coconut shrimp than to make it, for me, anyway. I seldom fry food. Saving the peanut oil is really not an option, and it is very expensive, as is the shrimp. It was just a lot of work and effort when you consider that I could have spent less and not had to work, or clean up.
    East to make. great taste
    Very good except for the temperature. I started at 330 with my shrimp (size 21-25 at room temperature. As soon as I added a few the temperature dropped to 300 and it took several minutes to brown. By then the shrimp were over cooked. Next time I will start higher to compensate for the drop. Other than that I loved them!
    Just what I was hoping for! I cannot fry anything -- but since the recipe gave me a temperature setting, I felt like I would try it. So armed with a candy thermometer -- I jumped right in. I wish more recipes listed the temperature at which to cook. My family loved it and I could not have been happier. I followed the recipe exactly and was thrilled with the results. Lovely batter and no grease whatsoever.
    My first time making Coconut Shrimp and my husband loved it! My husband rated this because I am allergic to shellfish and did not eat any (In case you are wondering, I use utensils and/or gloves when handling or cooking shellfish. I made a dipping sauce out of orange marmalade, Heinz chili sauce and white wine vinegar; my husband liked it so much, he said we could bottle it. Will for sure make this again.
    Yummy! Panko and coconut makes it. Dipped in egg wash then the panko and coconut. Put in refrige for about an hour so breading sticks. Dipping sauce used the marmalade with fresh mango and horseradish to taste. Mixed in food processor and served with shrimp.
    Agree with the Panko! This is the perfect recipe that matches what we like to order when going out!
    I've been looking for a coconut shrimp recipe for some time. I came across this one. No need to look any further. These were delicious. The only changes to the recipe I made were that I used already peeled and deveined shrimp, Panko crumbs and apricot preserves. I plan to make these as an appetizer for the holidays and it's nice to know that I can freeze them ahead of time. Thanks to everyone's great advice in the reviews.
    This is the best coconut shrimp recipe but used panko bread crumbs instead and it made it so light and crispy My neighbor who does not like shrimp devoured them and wants me to make some more tonite!!! Thanks Bobby!!!
    I went to visit my daughter and her family to help her prepare for my grandson's high school graduation party. He asked me to make him some coconut shrimp for dinner that evening. This is the recipe I found and am I ever glad I did. He LOVED the dipping sauce. As a matter of fact, when he got up the next morning, he asked if there was any more sauce. I had to make an additional batch. The entire family loved it. This is a keeper for me. The shrimp batter recipe was excellent as well.
    These are so good!! My family loves them. They are a little messy and time consuming to make, but well worth it. I really like the dipping sauce too - it's a perfect compliment.
    My family really liked these shrimp. I used Panko Bread crumbs instead of regular bread crumbs, otherwise followed the recipe exactly. Recipe was easy to make. I served it with stir-fried veggies in the wok with garlic and it made a great meal.
    Loved this recipe! The best coconut shrimp ever. My husband and daughter said it was better than any restaurant could make. Will be making again. Thanks for a great recipe!!
     
    Just the recipe I was looking for and so delicious. I fried the shrimp the first time and the coconut burned and batter seemed to fall off. I did not cook all of them, so breaded the rest and put them in the freezer. The next time I cooked them right out of the freezer and they were perfect! I will definitely use this recipe again, but will always bread the shrimp and freeze before cooking
    My kids looooovvvvveee this recepie. I love it as welll. They were perfect. I felt like I was at a 5 star resturant. Really. I just stuffed myself with them.
    my shrimp came out perfect and the sauce was real nice.
    I had a lot of fresh shrimp that i got on sale and was looking for something different to do with them when on TV Paulas show was on and Bobby was making these coconut shrimp!! Kind of weird..Anyway, I made them and loved them. I would recommend this recipe and will most definately make again..Whole family loved them.
     
     Note to Kristen - If you re read the recipe, you'll see that a wet batter IS called for in this recipe..When dredged in batter first, the breadcrumbs and coconut stick with no problem at all.
    We love these! They always come out great and our guest always want the recipe. I like this one better than paulas.
    I bought some butterflied shrimp and made these and they are soooooooo good. will def make again and again
    I was not surprised to see that Bobby's recipe for Coconut Shrimp was close to the one that I use. It seems like that everything that he prepares is to my liking.......sorry Paula!
     
     The only difference in my recipe is that I use the very large (or jumbo shrimp) and butterfly them. I also "dust" the shrimp with a dusting of flour and "Old Bay" seasoning (or any other paprika/garlic/onion powder based mix). I also use coconut milk in the batter in lieu of the water. I then use panko in lieu of flour.
     
     I like to use a llittle minced onion and red pepper (or green if you don't have red). I also reduced the vinegar by 1/4th and added a little soy sauce. If you like the "bite" of the red peppers, you can add a dash or two of ground red or cayenne pepper.
     
     I have not tried Bobby's recipe, but I am sure that it is equally good (or better since he is a "pro"). I plan on doing so.......maybe he will try mine.
    I have been looking for a good coconut shrimp recipe ever sence my husband fell in love with the them at Red Lobster. I made these up and he said that he couldn't tell the difference between the two. The recipe was so easy to follow and quick to make. Hats off to you!!!
     
    The dipping sauce was DELICIOUS. But, the coconut and breadcrumbs didn't stick to the shrimp very well. Seems like a wet batter may be better for frying the shrimp. But, the sauce was VERY good -- the red pepper flakes add just the right amount of kick!
    The shrimp were fantastic and gone in no time!! I peeled the shrimp and removed the shrimp so all you had to do was pop them in your mouth. I didn't make the dipping sauce b/c I had bought a sweet chili sauce to go with the shrimp. Definitely shake off the extra flour mixture before dipping into the coconut. I used a deep fryer to cook these up and it worked perfectly.
    I've made this twice. First I used apricot preserves, today I used peach. Both were excellent! I didn't have coconut this time but used just panko. Again, excellent! We love this recipe. We'll try it with oysters next time and maybe clams. Panko is great, very crispy and delicious. Don't like bread crumbs or cornmeal on anyting fried. This is great! Try it, you'll like it.
     
     
    This recipe was very good. I didnt like to little spice the red peppers left as an after tase to the dipping sauce. I added a little bit sugar to cut the spice out some. I will def make this again! :)
    I really enjoyed this recipe. It is simple to make, yet a little time consuming. Make sure you shake off all the excess wet batter before dipping the shrimp into the coconut. If you don't you will get lumps of coconut that fall off the shrimp. The dip is quite tangy, I think next time I will cut back on the vinegar.
    Since I wanted to use all my shrimp, but didn't want to eat them all by myself (although they were definitely good enough to do so), I dredged them and then froze them on a cookie sheet and once frozen, but them in a resealable bag. Later, I was able to fry up as many as I needed for the next meal. My husband and kids all asked which store I got these from and "would I please pick up more?". Definitely will make these again and keep some for the freezer to have on hand! Thanks as always to the Deens for keeping my family eating in, but feeling like we're eating out!!
    We loved this dish. The shrimp had a nice sweet crispy flavor and the sauce was just like icing on a great cake.
    i used what i had... and mixed it up a little, Everyone will think you should have your own show when you make these!!!!!!!! i put the recipe amount of jelly, vinegar and red pepper flakes, BUT substituted apricot jelly, white wine vinegar, and ADDED 5 ozs of mandarin oranges, stuck them in blender for a few seconds, cooked it the same.. hey ,use what you have right? for the SHRIMP i used big 8-10 count butterflied jumbos with coconut and panko, and everyone had a huge meal with 6 shrimp each.. AWESOME....
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