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!
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!
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...
Here's what you'll need for the dipping sauce:
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
Next, dip the shrimp in the batter...
While shrimp are in the freezer, make the dipping sauce and heat the oil.
- 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 1/4 cup flour first; then, dump it and use the other 2 cups of coconut and the other 1/4 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.
- 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
- 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.
- 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
- 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!
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.
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If you make this recipe, please leave a rating and comment below! I love to hear from you!
Coconut Shrimp with Dipping Sauce
- Long-handled tongs
- 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)
- ½ cup all purpose flour divided (for coating)
Dipping Sauce Ingredients
- ⅔ cup Greek yogurt , plain
- 2 tablespoons Sweet Chili Sauce
- 2 teaspoons pineapple , crushed
- ⅛ teaspoon salt
- In a medium bowl, combine 2 cups coconut and ¼ cup flour (SEE RECIPE NOTES); set aside
- Peel, devein and butterfly shrimp; leave tails on; pat dry
- In a large bowl, whisk together: ½ cup flour, beer, egg, baking powder and salt (include cayenne if using)
- Dip shrimp in batter, then in coconut mixture; place on parchment lined baking sheet; freeze for 15-20 minutes; (make the sauce now)
- 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
- 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
- Add remaining ingredients; combine well
- Start with 2 cups coconut and 1/4 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
- 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)