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Home » Entrees

Coconut Shrimp

Published: Sep 10, 2020 · Last Modified: Aug 25, 2021 by Anecia

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If you've never made Coconut Shrimp before, let me tell you...it's actually quick and easy!

Once the shrimp are prepped, it comes together in less than 8-minutes and you'll love this sassy yogurt-based dipping sauce!

Coconut Shrimp on platter with a side of dipping sauce.

Why you'll love this recipe!

  • Restaurant quality - flavorful fried coconut shrimp with dipping sauce that's got a touch of "sweet heat"
  • Foolproof recipe -  this works every time!
  • Simple ingredients - use fresh or frozen 
  • No-cook dipping sauce - just combine a few ingredients and you're good to go!

Jump to:
  • Why you'll love this recipe!
  • Here's what you'll need:
  • How to make it:
  • The batter - be sure to read this
  • The shrimp
  • Frying
  • Substitutions
  • Dipping Sauce
  • Reheating
  • Related recipes:
  • 📋 Recipe

This recipe makes about 18 large shrimp. I serve 6 per person as an entree. If you're serving this as an appetizer, allow 3 per person. 

Here's what you'll need:

A few simple ingredients for the batter and frying...

Batter ingredients on counter with labels.

Here's what you'll need for the dipping sauce:

Dipping sauce ingredients on counter with labels.

How to make it:

First, devein and butterfly the shrimp. Slide a sharp knife along the top of the shrimp, making sure not to cut all the way through; remove any debris; rinse; pat dry on paper towel

Knife being slid along backside of shrimp.

Next, dip the shrimp in the batter...

Shrimp being dipped in batter
Dip shrimp in batter....
Shrimp being patted down in coconut
Pat coconut mixture on shrimp....
Coconut coated shrimp on baking sheet with parchment
Place on parchment lined sheet; freeze 20-minutes
Shrimp frying in oil
Work in batches; cook shrimp 1-3 minutes until golden brown

While shrimp are in the freezer, make the dipping sauce and heat the oil.

The batter - be sure to read this

This recipe makes enough batter for 24 large shrimp, however, you may need to make a little more of the coconut mixture...Why? 

...I found the coconut/flour mixture got clumpy after coating about 12 shrimp. If this happens to you, dump out the clumpy coconut mixture and make a second batch to dip the rest.

The recipe calls for 4 cups of coconut...divide it in half; use 2 cups with a ¼ cup flour first; then, dump it and use the other 2 cups of coconut and the other ¼ cup flour

Beer: use any kind; light, dark, ale...it's really all about the carbonation. Don't want beer? No problem! Substitute with sparkling water OR 2 teaspoons of baking soda.

The shrimp

Use fresh or frozen; thaw frozen under water first

Leave the tail on- this serves as a "handle" when dipping the shrimp in the batter

Butterfly - use a sharp knife and slice along the backside. This gives more surface volume to coat with coconut and it allows them to cook faster! This is not required, but it does make a difference:)

Pat dry - if the shrimp is wet, the batter won't stick

Frying

Do not eliminate the freezing step; otherwise, the coconut falls off in the hot oil and makes a mess

Use long handled tongs - the first shrimp will POP and splatter; stand back!

Use a high-heat frying oil - canola, vegetable, grapeseed or walnut; not olive oil

Get your oil hot: about 350ºF; use a thermometer for accuracy

Work in batches - about 5 shrimp per batch; they cook quickly (about 1-2 minutes) so don't walk away from the stove!

The 2nd and 3rd batches of  coconut shrimp will be darker than the first, due to the hot oil being re-used. If this bothers you, change the oil between batches; if it doesn't, turn the heat down just a little on the 2nd and 3rd batches so the coconut flakes won't burn.

Substitutions

  • No beer? No problem! Beer provides carbonation to the batter so if you don't have beer, use sparkling water or club soda.
  • No sparkling water? No problem. Add 2-teaspoons of baking soda to the batter. This gives the same carbonation effect of beer or sparkling water.
  • Use sweetened coconut - I've made this before with unsweetened and it wasn't as flavorful

Dipping Sauce

This is hardly a recipe, but it goes great with these sweet coconut shrimp! If you are allergic to, or don't like pineapple, substitute with orange marmalade. 

Sweet Chili Sauce is usually found in the international or Asian aisle of your grocer. 

There's 2 tablespoons of Sweet Chili sauce in the recipe. This gives just a "little" heat...if you want a spicier sauce, then add more!

Reheating

If you are lucky enough to have any of these leftover, heat the oven to 325º, place shrimp on baking sheet uncovered, and heat 15-20 minutes. If you reheat them in foil, they get soggy.

A Coconut shrimp standing up in yogurt dipping sauce.

Related recipes:

  • Chinese Sticky Ribs
  • Orange Shrimp and Scallop Ceviche
  • Grilled Sesame Chicken Kabobs
  • Smoked Paprika Chicken with Basmati Rice

If you make this recipe, please leave a rating and comment below! I love to hear from you!

📋 Recipe

Coconut Shrimp sitting in dipping sauce

Coconut Shrimp with Dipping Sauce

Restaurant-quality Coconut Fried Shrimp with a yogurt based "sweet heat" dipping sauce
5 from 5 votes
Print Rate
Course: Appetizer, Entree
Cuisine: International
Prep Time: 20 minutes
Cook Time: 5 minutes
Freeze: 20 minutes
Total Time: 45 minutes
Total Yield: 18 shrimp
Author: Anecia Hero
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Equipment

  • Thermometer
  • Long-handled tongs

Ingredients 

Shrimp & Batter Ingredients

  • 1½ pounds shrimp large (about 18 shrimp)
  • 1 whole egg lightly beaten
  • ½ cup flour all-purpose; (for batter)
  • ⅔ cup beer (any kind)
  • 1½ teaspoons baking powder
  • ⅛ teaspoon salt
  • ⅛ teaspoon cayenne pepper (optional)
  • 2 cups oil (SEE RECIPE NOTES) high heat (for frying; not for the batter)
  • 4 cups coconut sweetened, divided (SEE RECIPE NOTES)

Dipping Sauce Ingredients

  • ⅔ cup Greek yogurt , plain
  • 2 tablespoons Sweet Chili Sauce
  • 2 teaspoons pineapple , crushed
  • ⅛ teaspoon salt

Instructions 

  • In a medium bowl, combine 2 cups coconut, ⅛ teaspoon of salt and ¼ cup flour (SEE RECIPE NOTES); set aside
    ½ cup flour, 4 cups coconut, ⅛ teaspoon salt
  • Peel, devein and butterfly shrimp; leave tails on; pat dry
    1½ pounds shrimp
    Knife being slid along backside of shrimp
  • In a large bowl, whisk together: ½ cup flour, beer, egg, baking powder and salt (include cayenne if using)
    1 whole egg, ½ cup flour, ⅔ cup beer, 1½ teaspoons baking powder, ⅛ teaspoon salt, ⅛ teaspoon cayenne pepper
  • Dip shrimp in batter, then in coconut mixture; place on parchment lined baking sheet; freeze for 15-20 minutes; (make the sauce now)
    Shrimp being dipped in batter
  • Heat oil to 350º; place 5 shrimp in hot oil; fry for about 1-minute; flip and fry another minute; repeat until they're golden brown
    2 cups oil (SEE RECIPE NOTES)
  • Place on paper towel and drain
  • Repeat process until all shrimp are fried
  • Garnish with parsley and serve with dipping sauce

Dipping Sauce Instructions

  • Drain yogurt and place in large bowl
    ⅔ cup Greek yogurt
  • Add remaining ingredients; combine well
    2 tablespoons Sweet Chili Sauce, 2 teaspoons pineapple, ⅛ teaspoon salt

Notes

Coconut/Flour mixture:
  • Start with 2 cups coconut and ¼ cup of flour
  • the coconut/flour mixture gets clumpy after you've coated about 12 shrimp; when this happens, throw out the clumpy and mix together a second batch using the remainder of coconut and flour
Be sure to pat the shrimp dry with a paper towel; otherwise, the batter doesn't stick 
Oil:
  • The exact amount of oil will depend upon the size of your skillet and the number of shrimp
  • Use enough oil to almost cover the shrimp
  • (I used a 10" inch skillet for 18 shrimp and 2 cups of oil was enough)

Nutrition Estimate

Serving: 18shrimpCalories: 324kcalCarbohydrates: 7gProtein: 7gFat: 31gSaturated Fat: 25gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 48mgSodium: 307mgPotassium: 124mgFiber: 2gSugar: 2gVitamin A: 75IUVitamin C: 1mgCalcium: 52mgIron: 1mg
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Anecia Hero, Food Blogger

About SmartyPantsKitchen

I'm Anecia, a native Texan, author, cook and photographer for SmartyPantsKitchen where I'm sharing Traditional and Contemporary Southern recipes for cooks of all levels. There's nothing fancy or gourmet about my recipes-just easy, simple, delicious and memorable! Take a tour and check out delicious recipes! 

Learn more about me →

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