Coconut Fried Shrimp with Dipping Sauce

This recipe for coconut fried shrimp is mighty tasty and comes with a great dipping sauce (don’t be afraid to double the recipe for the dipping sauce).

Course Appetizer

Cuisine American

Keyword coconut, deep-fried, dipping sauce, shrimp

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 518kcal

Author Mike

Equipment

Ingredients

For the dipping sauce

For the shrimp

½ cup all-purpose flour
1 teaspoon kosher salt
½ teaspoon baking powder
⅔ cup water
2 cups sweetened shredded coconut
½ cup bread crumbs
1 pound shrimp medium or large. I used 18-22 count, peeled and deveined
vegetable oil for frying

Instructions

For the dipping sauce

Combine all ingredients in a small pot over low heat.
Stir occasionally while you make the shrimp.

For the shrimp

Combine flour, salt, and baking powder in a large bowl.
Whisk in the water and let set for 20 minutes.
In a shallow bowl or pie plate combine the coconut and bread crumbs.
Heat 2" of oil in a Dutch oven or deep fryer to 325 F.
Add shrimp to the batter mixture and coat well.
Working in batches, shake off excess batter then add shrimp to the coconut mixture,
Press lightly on the coating to get it to adhere, covering all sides of the shrimp.
Lower shrimp into the oil and cook 2-3 minutes until golden brown.
Remove to a paper towel-lined plate.
Serve with warmed dipping sauce on the side.

Notes

I recommend doubling the amount of dipping sauce. It's delicious!

Nutrition