This shrimp dish was popular back in the 1990s and 2000s - and in our house, it's still just as popular.
We love all kinds of shrimp, including Southern fried shrimp, grilled shrimp, and even curried shrimp. But, there is something about the flavors of this dish that is special. The Thai Sweet Chili Sauce is easy to prepare and the perfect match to the crunchy, slightly sweet shrimp! And it's so easy to prepare!
Table of contents
The Ingredients You Will Need (with Substitutions)
- Dry Batter Ingredients - All-purpose flour is best, but bread flour can be substituted. You'll need salt and pepper for seasoning.
- Wet Batter Ingredients - Eggs, melted butter (preferably unsalted, but salted butter can be substituted), and orange juice (with or without pulp).
- For Dredging - Panko breadcrumbs give more texture, but, regular breadcrumbs can be substituted. We prefer the hint of sweetness with the sweetened coconut flakes, but unsweetened can be substituted.
- Oil for Frying - We recommend vegetable oil, but canola or peanut oil can be used. Don't use olive oil or extra-virgin olive oil.
EXPERT TIP: The wet batter when combined with the dry batter will be somewhat thick. If leaving the tails on, use them as a handle to submerge the body of the shrimp. Then press the coconut/breadcrumb mixture into the wet batter. Be sure to dredge all the shrimp before you begin frying them (they fry quickly!).
Frequently Asked Questions
Don't fry them too far in advance. You can fry them for up to 20 minutes before serving and then place them on a baking rack on a baking sheet in a low-temp oven (250°F) until ready to serve. You can batter them for up to an hour before frying. Remember they fry up very quickly!
We'll say the bigger the better. Although, they'll still be delicious when smaller. These are great finger food, so the larger the shrimp, the easier they are to grab onto. We go with large, or extra-large. Collosol is fine, but if it costs more, no need to spend the extra money.
Absolutely. They won't be quite as crispy, but they will still be delicious. We provide those two techniques below
How To Serve Coconut Shrimp
These make for a wonderful appetizer for guests. However, they would be a great entrée served with homemade french fries, hush puppies, and mango salsa.
You will definitely want a dipping sauce to serve with them. Our preference is Thai Sweet Chili Sauce, but Kickin' Remoulade, Honey Mustard, Ranch, or just a simple apricot marmalade mixed with a little chili sauce works wonderfully, too.
These can be served individually or buffet style (on a platter). Consider providing small bowls for guests to fill with the dipping sauce. This helps to reduce double dipping!
EXPERT TIP: We love to serve the Thai dipping sauce warm. If it's too thick in the skillet, simply thin it with a little extra broth!
How To Bake in the Oven
- Preheat oven to 425°F.
- Line a large baking sheet with parchment paper or a silicone mat.
- Create a dredging station of a wet batter and coconut/breadcrumb mixture (just as written in the recipe card).
- Coat the peeled shrimp with the wet batter and then dredge in the coconut/breadcrumbs. Place on the prepared baking sheet.
- Bake until crispy, usually about 12 minutes. Serve at once.
How To Fry in an Air-Fryer
- Set your air-fryer to 400°F.
- Spray the basket with cooking spray.
- Create a dredging station of a wet batter and coconut/breadcrumb mixture (just as written in the recipe card).
- Coat the peeled shrimp with the wet batter and then dredge in the coconut/breadcrumbs. Place in a single layer in the basket (this may need to be done in batches).
- Air fry for 4 minutes and then open the basket and carefully flip the shrimp. Fry another 4 to 5 minutes, until lightly browned and crispy. Serve at once.
This may be considered an old-school appetizer, but, we think it's time to make it all the rage again.
The ingredients are not exotic or highly expensive. The method for preparing them is quick and easy.
And when you pair the crispy shrimp with homemade Thai Sweet Chili Sauce, you have a savory treat that guests will be raving about for days on end!
Ready to make the best shrimp appetizer (or entree) in town? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Crispy Coconut Shrimp
Video
Equipment
- 1 Sturdy skillet for frying, or a deep fryer
- metal spider or metal slotted spoon, or metal tongs (for removing the shrimp from the oil)
- candy/deep fry thermometer see NOTES
Ingredients
- vegetable oil for frying
- 1 cup all-purpose flour
- 1 tsp Kosher salt
- ½ tsp black pepper
- 2 large eggs
- 1 tbsp unsalted butter melted and slightly cooled
- 1 cup orange juice
- 3 cups sweetened coconut flakes
- 1 cup Panko breadcrumbs
- 1 lb extra-large shrimp peeled and deveined, (leave tails on, if desired).
- Thai sweet chili sauce for serving
Instructions
- Pour enough oil into a sturdy skillet (preferably cast iron) about halfway up (don't overfill!). Heat over medium heat until the oil reaches 335 to 350°F. See NOTES.vegetable oil
- Meanwhile, whisk together the flour, salt, and pepper in a medium bowl. Set aside.1 cup all-purpose flour, 1 tsp Kosher salt, ½ tsp black pepper
- In another medium bowl, whisk together the eggs and melted butter. Stir in the orange juice. Stir the flour mixture into the wet mixture until just smooth.2 large eggs, 1 tbsp unsalted butter, 1 cup orange juice
- In a shallow bowl, platter, or pan, mix the coconut flakes and Panko.3 cups sweetened coconut flakes, 1 cup Panko breadcrumbs
- One by one, dip the shrimp into the batter and then press into the coconut mixture coated (if tails are still on, leave them still visible).1 lb extra-large shrimp
- Carefully add the breaded shrimp to the hot oil and fry until golden, flipping halfway through (about 4 minutes, total).
- Drain on a plate lined with paper towels. Repeat with remaining shrimp.
- Serve at once with dipping sauce.Thai sweet chili sauce
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