Coconut Shrimp

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: 30-Minute Passport to Thailand

Rated: 4 stars out of 5Rate itRead users' reviews (81)

RECIPE
COMMENTS & REVIEWS(81)

Cook Time:
5 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 5 min
Total:: 15 min

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Ingredients

Canola or safflower oil, for frying
1/2 cup plain bread crumbs
1/2 teaspoon salt, eyeball it in palm of hand
2 pinches ground cayenne pepper
1 1/2 teaspoons Chinese five-spice powder, available on spice aisle
1 lime
1 cup shredded coconut
2 egg whites
1 pound large fantail shrimp, deveined and peeled -- ask for easy peels at fish counter

Directions

Heat 2 inches oil over medium high heat. A cube of bread should brown in a 10 count when oil is ready.

Season bread crumbs with salt, cayenne pepper and five-spice powder. Cut the lime into wedges and reserve.

Toss coconut with seasoned bread crumbs to combine. Lightly beat the egg whites. Dip shrimp in the egg whites, then coat with the coconut breading. Fry shrimp 5 minutes in hot oil until evenly golden and crispy. Garnish with lime wedges and serve.

TIMING: To serve all of the courses together, a mix-n-match, family-style presentation, you can bread the shrimp and wait to heat oil and fry when you are ready to put the chicken stir-fry in the pan. Or, for separate courses, serve the shrimp with the salad, have your rice cooking and your ingredients prepped for the stir-fry, then stir-fry the chicken only when guests are ready for it.

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Comments & Reviews

recipe Coconut Shrimp
Edmund F Havre de Grace, MD 09-13-2009
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The Coconut Just Would Not Stick
Rated: 2 stars out of 5

In theory, this sounded very good. I just don't know why the coconut would not stick to the shrimp. I should have tried it... first before I tried to make it for guests. My mistake.Read more
recipe Coconut Shrimp
Pat Tehachapi, CA 05-24-2009
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Great Coconut Shrimp
Rated: 5 stars out of 5

This is complicated first time, but gets easier with use. I even substituted chicken as some family members do not like fish... or shell fish. That even turned out okay. Will make whenever we want something special.Read more
recipe Coconut Shrimp
Brian Calgary, AB 05-10-2009
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epic!! easy and fancy at the same time :)
Rated: 4 stars out of 5

Awesome recipe! Almost needs some sort of dipping sauce though, I think It would go great with a sambuka, chili, lime dipping... sauce. I used the honey tip right below me and I also double dipped the shrimp to get more batter on. My sister absolutely hates shrimp, but she loved this recipe!Read more
recipe Coconut Shrimp
Lars Los Angeles, CA 04-20-2009
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How to make the coconut stick.
Rated: 3 stars out of 5

Hi, I am a fitness nut, and I am a moderate cook, but I think I have the solution to some of the problems people are... having. First, there are two easy ways to make the coconut stick. Style 1: Use honey and let the shrimp stand for 20-30 minutes in the refrigerator. How: First coat the shrimp with honey, then dip in the eggs, then "roll" in the coconut. The "rolling" allows some of the honey to grip through the eggs. Once you let it stand for 20-30 minutes, the honey will solidify for the temperature in the fridge and with the short amount of time you will be frying the honey won't reduce enough to let go of the coconut. Problem solved. Style 2: Use brown sugar and reduce it with water in a fry pan. Reduce brown sugar to a syrup(or just use syrup) in a fry pan coat the shrimp before dipping in egg and "rolling" in coconut. The syrup will act the same as the honey as far as hardening in the refrigerator and not reducing when you fry it. Note: If you use sweetened coconuts, this may or will become far too sweet. As an alternative use unsweetened coconut shavings or use onion salt in your spice mix to balance the sweet out. Sauce that works well: Asian fusion Teriyaki ginger honey vinaigrette. 3 tbls of vinegar 1 tbls of evoo 1 tbls minced ginger 3 tbls of teriyaki sauce 1 tbls honey whisk and serve in a dipping vessel(the evoo, ginger, and honey will give this volume to cling to the shrimp) -Lars Slind Read more
recipe Coconut Shrimp
Brandy Louisville, CO 12-20-2008
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Sweet coconut shrimp
Rated: 4 stars out of 5

We tried this with some leftover 32 count shrimp (a little smaller then cocktail size) which were too small. Definitely... recommend getting the biggest shrimp you can. Otherwise tasty and quick but messy, I recommend your highest sided saute pan. We used a cup of sweetened coconut because we had it on hand and found it combined with the Chinese 5-spice to be a bit too sweet. If you don't have the Chinese 5-spice on hand I would actually just skip it and mix up cinnamon, ginger, and clove or even just some allspice.Read more
recipe Coconut Shrimp
Meredith Hercules, CA 11-02-2008
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yummo!
Rated: 4 stars out of 5

I've made this dish twice now and really like it. I think there may be fancier, more 'gourmet' recipes out there, but for... ease and taste, this can't be beat. Both times I've made them, I've made them the night before-- they feel a little moist after a night in the fridge, but once they're fried that's a non-issue, they turn out just fine. I made this for a bridal shower and more recently for my Halloween party and both times they were the first thing to disappear! I don't like that these don't come with a dipping sauce, but the first time I made them I just used a honeymustard horseradish sauce from another coconut shrimp recipe and this last time I was out of horseradish and substituted a little red chili sesame oil in the honeymustard sauce-- very tasty! Went with the shrimp well.Read more