- 1 pound raw extra large/jumbo shrimp thawed, peeled and deveined, tail-on
- 1 ½ cups shredded sweetened coconut
- 1 ½ cups all-purpose flour divided
- 3/4 cup cornstarch
- 1 teaspoon sea salt
- 2 large eggs
- Vegetable oil for frying
Dipping Sauce:
- ½ cup pineapple preserves
- ½ cup chili sauce
- 1 teaspoon jarred horseradish
Lay shrimp out on a flat surface and pat dry with paper towels.
Add the 1/2 cup of flour to a medium sized mixing bowl.
Add eggs to another bowl and lightly whisk.
Add coconut, 1 cup flour, cornstarch, and salt to a third bowl and mix until combined.
Dredge shrimp through the coating station, one at a time: First in the plain flour, shaking lightly to remove excess. Dredge through the egg and let excess drip off. Finally coat in the coconut mixture, pressing firmly and coating thoroughly.
Heat 3-4 inches of oil to 350 degrees in a large pot or Dutch oven.
Gently drop shrimp into preheated oil one at a time, careful not to over-crowd. Fry until golden; about 3 minutes. Repeat with the remaining shrimp in batches.
Once golden, place shrimp on a paper towel covered surface, or use a rack placed over a baking sheet.
Add dipping sauce ingredients to a bowl and mix until combined.
Serve shrimp with dipping sauce, if desired.
- A pound of jumbo shrimp will yield approximately 20-25 shrimp. As an appetizer, you should plan on 2-3 shrimp per person. As a meal, plan on 6-8 per person.
- Baked - Instead of frying, the coated shrimp can be baked on a parchment lined baking sheet at 425℉ for 10-12 minutes until the shrimp are cooked and the coconut is golden brown. Keep in mind this method won't get quite as crispy as frying but it will still be delicious.
- Air Fried - You can air fry the shrimp, in batches, at 375℉ for 8-10 minutes until cooked and golden.
- Make Ahead: To save time, you can dredge the shrimp earlier in the day, place on a baking sheet, cover and refrigerate until you're ready to fry.
- Storage - Leftover fried shrimp can be stored in an airtight container in the fridge for up to 3 days.
- Freezing - Fried shrimp can be frozen for up to 2 months. I like to flash freeze on a baking sheet before transferring to a freezer container.
- Reheating - To reheat, bake them in a 350℉ oven for about 5 minutes until warmed. To reheat frozen shrimp you can also bake them but they will take longer to thaw and warm - about 10 minutes. They can also be reheated in an air fryer.
Calories: 380kcalCarbohydrates: 52gProtein: 13gFat: 13gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 112mgSodium: 901mgPotassium: 279mgFiber: 5gSugar: 14gVitamin A: 277IUVitamin C: 5mgCalcium: 53mgIron: 2mg
Keyword coconut shrimp, coconut shrimp recipe