Name: Coconut Shrimp
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 1/2 cup cornstarch; Kosher salt; 1 teaspoon freshly ground black pepper, plus more for seasoning; 4 large eggs; One 8-ounce can coconut milk; 1 cup unsweetened shredded coconut; 1 pound large shrimp, shelled and deveined; 1/2 cup coconut oil, melted; Sweet chili sauce or cocktail sauce, for serving

Directions

Watch how to make this recipe.

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Set up a breading station by gathering three shallow bowls. Pour the cornstarch in a bowl and add a pinch of salt and pepper. Crack the eggs into a second bowl and add the coconut milk. Beat until incorporated, then add a pinch of salt and pepper. Put the shredded coconut in a third bowl and add a pinch of salt and pepper.
Sprinkle the shrimp with some salt and 1 teaspoon pepper. Working with 1 shrimp at a time, dredge the shrimp in the cornstarch and shake off excess, then dip in the egg mixture and let the excess drip off. Finally, toss in the shredded coconut mixture, gently pressing the coconut onto the shrimp. Spread the shrimp in one layer on the prepared baking sheet.
Lightly brush each shrimp with the coconut oil. Bake until the shrimp are golden brown and cooked through, about 10 minutes. Allow the shrimp to rest for 5 minutes. Serve with sweet chili sauce or cocktail sauce.

Cook’s Note

The shrimp may be breaded the night before and kept in the fridge, covered. Bring the shrimp to room temperature 30 minutes before cooking.

Coconut Shrimp

Ingredients

Directions

Cook’s Note

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages