Coconut Shrimp

By Margaux Laskey

Coconut Shrimp
David Malosh for The New York Times. Food stylist: Simon Andrews.
Total Time
30 minutes
Rating
4(889)
Comments
Read comments

No one really knows the origins of fried coconut shrimp, the crunchy, breaded kind that’s served in chain steakhouses and beachfront restaurants, but its roots are likely found in the tiki bar culture, which was all the rage in the United States after World War II, when access to tropical produce like coconuts and pineapples became an everyday thing. Using egg whites instead of whole eggs and cornstarch instead of flour yields shrimp that are simultaneously crunchy yet light, and go just as well with piña coladas as they do with Champagne. We paired ours with a simple spicy-sweet dip made with marmalade, Dijon mustard and Sriracha, but you can also serve them with store-bought sweet chile sauce.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:About 24 shrimp

    For the Dip

    • ½cup orange marmalade or apricot preserves
    • 1tablespoon Dijon mustard
    • 1teaspoon Sriracha or other chile sauce (optional)
    • 1teaspoon fresh lime juice, plus more as needed
    • Pinch of salt

    For the Shrimp

    • ½cup cornstarch
    • 1tablespoon fresh lime zest (from 2 to 3 limes)
    • 1½teaspoons fine sea salt
    • ⅛teaspoon ground cayenne (optional)
    • 4large egg whites
    • 1cup finely shredded unsweetened coconut
    • ½cup panko bread crumbs
    • Kosher salt and black pepper
    • 1pound large raw shrimp (21 to 25 count), peeled and deveined, with tails attached
    • 4 to 5tablespoons coconut or canola oil, for frying, plus more as needed
Ingredient Substitution Guide
Nutritional analysis per serving (24 servings)

97 calories; 5 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 5 grams protein; 99 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Make the dip: In a small bowl, combine marmalade, mustard, Sriracha (if using), lime juice and salt. Stir until fully incorporated. If it’s too thick, add a touch more lime juice.

  2. Step 2

    Make the shrimp: Place the cornstarch, lime zest, salt and cayenne (if using) in a shallow bowl. Whisk the egg whites in another bowl until frothy. Toss the coconut and panko in another shallow bowl; season with salt and pepper.

  3. Step 3

    Working with one shrimp at a time, holding it by its tail, coat the shrimp (but not the tail) in the cornstarch mixture then shake off excess. Dip in the egg whites, then shake off excess. Dredge in coconut-panko mixture, pressing to coat. Set aside on a large plate. Repeat with the remaining shrimp.

  4. Step 4

    Heat enough oil to cover the bottom of a large skillet in a thin layer. Heat over medium until oil shimmers. (A pinch of the coconut-panko mixture added to the oil should sizzle and brown easily. If the oil isn’t hot enough, the shrimp will stick to the pan.) Working in batches if necessary, add shrimp in a single, even layer (do not crowd the pan), and cook until golden brown on the bottom, about 2 minutes. Adjust the heat as necessary if the shrimp is browning too quickly.

  5. Step 5

    Using tongs, grab the shrimp by the tail (so as not to disturb the crust) and flip over. Cook until golden brown underneath, about 2 minutes more. Remove the shrimp by the tail from the pan to a plate lined with paper towels. Repeat with the rest of the shrimp, adding additional oil as needed.

  6. Step 6

    Serve immediately with dip.

Tip
  • To freeze, let cooked shrimp cool completely after frying, transfer to a baking sheet in a single layer and freeze until firm. Place frozen shrimp in a resealable plastic bag and freeze for up to 3 months. To reheat from frozen, place on a baking sheet and bake in a 400-degree oven until crisp, 20 to 25 minutes.)

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
889 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

EJ

I made this as written...however I did bake them at 400 degrees for about 12 minutes, and they came out perfectly baked.

Jade Platzer

My name is Jade Platzer and my grandfather created the recipes for Coconut shrimp and beer battered shrimp. And I think the world should know! I was so excited when I found this out. I thought you might appreciate this. https://www.nytimes.com/1993/02/11/nyregion/ferdinand-platzer-a-restaurateur-68-and-innovative-chef.html

TOM G

very good. I did bake the shrimp instead of frying them. As another noted, 400 degrees for 12 min. I did coat parchment paper with coconut oil and the shrimp turned out crisp and delicious. I made this on Christmas Eve and tonight, New Year's eve. My partner and I enjoyed them, Happy New Year to all. So long 2020..

Sarah

I made this tonight subbing tofu for the shrimp; very delicious and the recipe is enough for exactly 3 packs of tofu sliced into 4 slabs each. To serve, I cut the 12 tofu cutlets like katsu and drizzled the sauce over. Made it a meal with cilantro lime rice and sautéed broccoli. Toddler declared it balicious. 5 stars!

JoAnne

Bake at 400 for 12-14 minutes Use 2 whole eggs bit of water Toss in bowls of toppings Use coconut oil

Susan

Made as is. Very yummy. I did use Smuckers sugar-free marmalade and it came out wonderful. Love the little kick from the sriracha.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.