Easy Coconut Shrimp.

This is the best coconut shrimp recipe I’ve tried and you won’t believe how easy it is!

This is the best coconut shrimp recipe I've tried and you won't believe how easy it is! A 30 minute recipe. sallysbakingaddiction.com

I know what you’re thinking. Who am I and what have I done with Sally? Shrimp on a baking blog. Have I lost my mind? The answer is yes.

I’ve been all over the place this week! Popsicles, cheesecake, quiche, and shrimp. You can attribute my randomness to what my life is like at the moment. Packing, moving, wedding planning, friends visiting, bridal shower, cookbook signings, and 100 mile goals. Someone pass me a glass of wine. Or perhaps a coffee IV?

The only thing keeping me same at the moment is leftover chocolate chip zucchini bread.

This is the best coconut shrimp recipe I've tried and you won't believe how easy it is!  sallysbakingaddiction.com

While quite the random recipe, I must say that this coconut shrimp recipe is heaven sent. Yes yes, it really is. Golden, sweet, crispy, coconut encrusted shrimp.

I played around in the kitchen last week to test recipes for a 4th of July shindig. And after one taste of this homemade take-out favorite, I am sold. It is, by far, the best coconut shrimp I’ve ever had. And I’ve had my fair share!

My coconut shrimp recipe is unlike any others that I’ve tried before. The shrimp are sweet and juicy, while the coconut crust is crispy – without being greasy. Serve this coconut shrimp to guests this summer and I guarantee they will be the first thing to go.

This is the best coconut shrimp recipe I've tried and you won't believe how easy it is!  sallysbakingaddiction.com

For those of you who have never had it before, coconut shrimp is basically shrimp rolled in coconut and fried to a delicious crisp. You will be shocked at how easy it is to make! My homemade version trumps take-out and restaurant, trust me.

It’s a quick 3 step process: the shrimp take a dunk into flour, then a dunk in beaten egg, and a heavy heavy heavy dunk into coconut/Panko. I like to use a little more coconut and a little less Panko for the coating – the more sweet coconut crust, the better.

Flour allows the egg to stick, egg allows the coconut and Panko to stick, coconut gives the shrimp their flavor, and Panko ensures a crunchy texture.

Here is why Panko is better than regular breadcrumbs in my coconut shrimp recipe: Panko is made from crustless bread and is coarsely ground into airy, large flakes. Panko stays crispier longer than regular breadcrumbs because they do not absorb as much grease and liquid in the frying process.

This is the best coconut shrimp recipe I've tried and you won't believe how easy it is!  sallysbakingaddiction.com

I’ve never had a hankering for shrimp in the morning, but looking at the photo above makes me want to reach through the screen and eat one with my breakfast.

Weird? Yes.

Anyway. I like to serve coconut shrimp with a variety of sauces. It’s amazing with spicy orange sauce, which is 1 part Thai sweet chili sauce to 2 parts orange marmalade. If awesomesauce was a real word, it would describe my spicy orange dipping sauce.

Pictured with my coconut shrimp is just a simple spicy peach chili sauce I found at the store. Truly anything sweet ‘n spicy will compliment the shrimp wonderfully. For those wondering, I bought the Thai sweet chili sauce in the international food section of my regular grocery store. I’ve tried this dipping sauce and it’s very tasty as well.

This is the best coconut shrimp recipe I've tried and you won't believe how easy it is!  sallysbakingaddiction.com

Coconut shrimp makes a fabulous finger food for a party, but can be prepared as a quick dinner too. We had it with a simple green salad topped with sesame ginger dressing, a few crushed peanuts, and edamame. And wine. Always wine. ENJOY! :)

 

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Easy Coconut Shrimp

This is the best coconut shrimp recipe I've tried and you won't believe how easy it is!

Yield: about 18 coconut shrimp

Prep Time: 20 minutes

Total Time: 30 minutes

Ingredients:

  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 large eggs, beaten
  • 3/4 cup Panko bread crumbs
  • 1 cup sweetened shredded coconut
  • 1 pound raw large shrimp, peeled and deveined with tails attached
  • vegetable oil or coconut oil*

Directions:

Start with 3 medium bowls. Combine flour, salt, and pepper in one. Beat the eggs in the second bowl.  Combine Panko and coconut in the third bowl.

Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixing, pressing gently to adhere. You won't a lot of coconut on each shrimp. Set the coated shrimp aside on a plate as you coat the remaining shrimp.

Add enough oil to cover the bottom of a large skillet on medium heat. Fry the coconut shrimp in batches - do not crowd them in the pan. I fried about 6-7 at a time. Flip after 2 minutes and fry the other side for 2 minutes or until golden brown. I like mine a little darker, so I fried each side for about 3 minutes.

Place the finished coconut shrimp on a plate lined with a paper towel as you fry the rest. Serve with your favorite sweet chili sauce or an orange chili sauce (which is 1 part Thai sweet chili sauce to 2 parts orange marmalade). I've tried this dipping sauce and it's very tasty as well.

Sprinkle with a little chopped cilantro (optional) and serve. Leftover coconut shrimp keeps well in the refrigerator for up to 3 days. Fried coconut shrimp freezes well, up to 2 months. Reheat for 10 minutes in a 350F oven-- or until thawed and warm.

*I prefer frying the coconut shrimp in coconut oil for the best taste.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

 

Serve up your coconut shrimp with some…

Cinnamon Sugar Sweet Potato Fries

Cinnamon Sugar Sweet Potato Fries by @sallybakeblog

 

and a side of chips and my Mango Guacamole!

Simple Mango Guacamole - try this tangy, sweet, and spicy guacamole the next time you're craving the creamy dip. Perfect accompaniment to your favorite tortilla chips!

 

and Key Lime Pie Bars for dessert ;)

Key Lime Bar Bars @sallybakeblog

 

See more savory recipes.

See more dinner recipes.

Coconut Shrimp by sallysbakingaddiction.com

 

 

 

 

 

 

   

89 Responses to “Easy Coconut Shrimp.”

  1. #
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    Taylor @ Food Faith Fitnessposted June 26, 2014 at 6:37 am

    I have never eaten coconut shrimp – isn’t that crazy!? I always see it on the menu and debate trying it, but then something else tickles my fancy.
    How-ev-er, how can shrimp, coated in coconut and then deep fried be bad?
    answer: it can’t. Must try it at home now! Pinned :)

    Reply

    • Sallyreplied on June 26th, 2014 at 10:59 am

      Yes, you have to try it Taylor. And once you do, you won’t stop finding excuses to make it. I have big plans for these shrimp for any get togethers we have this summer.

      Reply

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    Hayleyposted June 26, 2014 at 6:56 am

    Another savoury recipe, yay! Coconut shrimp, along with basically any other shrimp recipe is my favourite restaurant appetizer. I’m looking forward to lightening up the recipe slightly by not deep frying them in who knows how much oil! ;)

    Reply

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    Hayleyposted June 26, 2014 at 7:02 am

    Also just wanted to say, it’s 4 in the morning over here, and looking at these pictures are making me REALLY hungry. I’ve got all the ingredients to make this so shrimp for breakfast? Like you said, weird…. Or maybe not :D

    Reply

    • Sallyreplied on June 26th, 2014 at 10:58 am

      You are either up super late or really early – earlier than me! This shrimp for breakfast.. I’m not judging, trust me!

      Reply

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    Laura @ Raise Your Gardenposted June 26, 2014 at 7:09 am

    Sally, these looks scrumptious.

    Just love the potential crispiness of the outside of your coconut shrimp. Kind of like picking the crusty Parm cheese off the side of a casserole, delightful!

    And I had no idea why Panko would be better than breadcrumbs so I’m glad you explained! No need to google that now.

    Reply

    • Sallyreplied on June 26th, 2014 at 10:58 am

      Hahaha Laura I do the same thing with parm cheese and casseroles lol. You have to try these!

      Reply

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    Melanie @ Carmel Momentsposted June 26, 2014 at 7:49 am

    I don’t even care who Sally is just wanna try this shrimp! Just kidding. Love you and your blog.
    Pinning for later.
    Have a great Thursday!

    Reply

    • Sallyreplied on June 26th, 2014 at 10:56 am

      Let me know if/when you try it Melanie!

      Reply

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    Chloe @ foodlikecakeposted June 26, 2014 at 8:04 am

    This looks amazing!

    Reply

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    Gayle @ Pumpkin 'N Spiceposted June 26, 2014 at 8:05 am

    This looks like the most perfectly crispy, coconut shrimp. Definitely rivals a restaurant! Pinned!

    Reply

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    Caitlin @ teaspoonposted June 26, 2014 at 8:07 am

    As a dessert lover following your blog, I’m totally fine with savory recipes too- especially when they look so tasty! And coconut shrimp is the perfect sweet and savory combo. I want to make this!

    Reply

    • Sallyreplied on June 26th, 2014 at 10:55 am

      Thanks Caitlin! I agree – the perfect sweet/savory/salty combo. Coconut shrimp deserves a spot on my blog. I love this stuff!

      Reply

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    Laura Dembowskiposted June 26, 2014 at 8:38 am

    I think I lived off coconut shrimp for part of my youth. These look way better than the restaurant version I ate. You have me craving shrimp for breakfast too :)

    Reply

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    Kerry @ Kerry Cooksposted June 26, 2014 at 9:04 am

    These look super delicious! Coconut makes everything better

    Reply

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    Lynnposted June 26, 2014 at 9:14 am

    I love your savory recipes, Sally! It’s nice to have a good mix, even on a baking blog. That’s why they’re broken down into categories, right?? Those sweet tooth people can easily bypass the savory stuff… But they would surely be missing out! Sounds super delicious!

    Reply

    • Sallyreplied on June 26th, 2014 at 10:54 am

      Exactly. And thanks Lynn!

      Reply

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    Chelsea @ Gal on a Missionposted June 26, 2014 at 9:15 am

    I really do not love coconut at all, but for some reason, I absolutely love coconut shrimp! I could so eat these for breakfast today – yum! Looks delicious, Sally. :)

    Reply

    • Sallyreplied on June 26th, 2014 at 10:54 am

      That’s too funny Chelsea. I know a few people like you – they will only eat coconut as coconut shrimp, no other way!

      Reply

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    dknyposted June 26, 2014 at 9:35 am

    I do not eat shellfish as we only eat kosher food but the coconut crust looks yummy. What would you substitute for the shrimp? Chicken breast or fish fillets maybe?

    Reply

    • Sallyreplied on June 26th, 2014 at 10:53 am

      Chicken or another type of fish would be great like salmon or cod.

      Reply

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    Medha @ Whisk & Shoutposted June 26, 2014 at 9:56 am

    Your savory recipes are amazing! I have yet to buy panko… I never use it for some reason. But you’ve definitely given me some solid reasons to give in :)

    Reply

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    Laurenposted June 26, 2014 at 9:59 am

    YUM! I am pretty sure we use panko > traditional bread crumbs all the time in my house. I’m not sure if we even have the original breadcrumbs in our cabinet. They definitely hold their crunch more than others! LOVE this recipe. And you’re right… this would go well with any sweet + spicy dipping sauce… Maybe even something with pineapple to go the pina colada route? ;o)

    Reply

    • Sallyreplied on June 26th, 2014 at 10:52 am

      We don’t have plain breadcrumbs either – they do not compare to Panko when it comes to breading!

      Reply

    • Sallyreplied on June 26th, 2014 at 10:52 am

      And a pineapple dip of sorts sounds incredible!

      Reply

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    Layla @ Brunch Time Bakerposted June 26, 2014 at 10:22 am

    This looks so crispy! I have to try this method. YUM!

    Reply

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    Jocelyn (Grandbaby Cakes)posted June 26, 2014 at 10:50 am

    These shrimp are insane Sally! So golden brown and flaky! I can’t stand it!

    Reply

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    Beth @ bethcakesposted June 26, 2014 at 10:55 am

    I realize that I’m weird and I don’t like shrimp and seafood, but having said that, these shrimp look really, really good! Plus I like the idea of coconut crusted things. I’ve never actually tried coconut shrimp, but I really like the idea of it. I would totally try some of these if I saw them at a party. :)

    Reply

    • Sallyreplied on June 26th, 2014 at 10:57 am

      You aren’t weird at all, Beth – my best friend doesn’t like seafood either. I’m sure you could easily do this with chicken!

      Reply

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    Ikhlasposted June 26, 2014 at 10:57 am

    Yum, this looks absolutely to die for, Sally! I too have never had a hankering for shrimp so early in the morning but I definitely do now! :D

    Reply

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    marcieposted June 26, 2014 at 11:08 am

    Oh, this looks so good! I have shrimp planned for tonight’s dinner, so I just might have to do this. It looks so crispy and I love all that coconut. :)

    Reply

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    Mercedesposted June 26, 2014 at 11:15 am

    i love coconut shrimp, but have never tried making it myself! What a perfect party appetizer!

    Reply

    • Sallyreplied on June 26th, 2014 at 5:33 pm

      It’s so easy Mercedes! Definitely give it a go.

      Reply

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    Averie @ Averie Cooksposted June 26, 2014 at 11:34 am

    Sally they look awesome! I love what an easy recipe it is and the coconut factor must take these over the edge! Perfect party food! pinned :)

    Reply

    • Sallyreplied on June 26th, 2014 at 5:36 pm

      I should try them next with your mango salsa recipe!

      Reply

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    Cindy @ Pick Fresh Foodsposted June 26, 2014 at 11:38 am

    These look amazing! I like Panko and how it makes a nice, crisp crust!

    Reply

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    VickiTposted June 26, 2014 at 12:11 pm

    This looks just awesome! Thank you so much. Now if you could create a copycat for the Red Lobster Pina Colada sauce they serve with their Coconut Shrimp I’d be thrilled.

    And the Chinese buffets around here make a coconut shrimp dish that is one of my two favorites, Their shrimp is battered and deep fried and then they put this thick creamy coconut sauce on the shrimp and toss to coat them. OMG SOOOOOOO good. Any chance you have anything like that or want another challenge? I’d tried and cannot come up with the right sauce. My entire family would be thrilled if I could make it at home.

    Reply

    • Sallyreplied on June 26th, 2014 at 5:31 pm

      No wonder it’s a favorite! Not sure if I will recreate it. Sounds delicious though!

      Reply

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    Lori @ RecipeGirlposted June 26, 2014 at 12:57 pm

    Looks awesome- my kind of dinner!

    Reply

    • Sallyreplied on June 26th, 2014 at 5:29 pm

      Thanks Lori! They’re so easy, too.

      Reply

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    Pamela @ Brooklyn Farm Girlposted June 26, 2014 at 1:57 pm

    I always look forward to your savory recipes Sally! This shrimp looks mouth watering delicious.

    Reply

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    Alexis @ Upside Down Pearposted June 26, 2014 at 2:14 pm

    These coconut shrimp look incredibly delicious! I can’t totally picture eating the whole batch by myself with a side of mango salsa. I wish you all the best with everything that’s going on in your life right now!! We’re getting ready to move at the end of next month and just that in itself is stressful enough. It always comes down to…if I pack it now will I need to unpack it before I move?? I hope everything goes smoothly!

    Reply

    • Sallyreplied on June 26th, 2014 at 5:28 pm

      Thanks for all the kind words Alexis… and I wish you a smooth, stress free move as well! I’m in the same boat. Trying not to pack too much because I know I’ll need to use it the in the next week or two. Anyway, these would be so good with mango salsa!

      Reply

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    Anna @ Crunchy Creamy Sweetposted June 26, 2014 at 2:29 pm

    This is one of my favorite things to order in restaurants! Love how easy this s! Pinned!

    Reply

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    Crystal | Apples & Sparkleposted June 26, 2014 at 4:07 pm

    These do indeed look delicious! I love coconut shrimp. : )

    Reply

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    Dianeposted June 26, 2014 at 4:55 pm

    These look yummy … Are the green specs dried cilantro or oregano? Or what?

    Reply

    • Sallyreplied on June 26th, 2014 at 5:23 pm

      Cilantro – it’s mentioned in the recipe. Enjoy!

      Reply

      • Dianereplied on June 26th, 2014 at 8:29 pm

        Oops there it is big as day at the end! Sorry!

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    Luv What You Doposted June 26, 2014 at 10:24 pm

    I know that I love your desserts but this shrimp has my mouth watering! YUM!

    Reply

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    Ashley | Our Full Tableposted June 26, 2014 at 11:43 pm

    YUM! Crispy coconut shrimp are my fave! I bet these are the jam!

    Reply

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    Amy @ Thoroughly Nourished Lifeposted June 27, 2014 at 1:20 am

    I’m not a meat eater, but this coating looks delicious! I will certainly have to try it for the family at a bbq or dinner soon! Thanks Sally :)

    Reply

    • Sallyreplied on June 27th, 2014 at 7:43 am

      Awesome. Let me know how everyone likes them Amy!

      Reply

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    Sarah @ SnixyKitchenposted June 27, 2014 at 4:10 am

    You’ve sold me. I’m going to have to make these for the 4th! Shrimp + coconut + finger food? Yes please!

    Reply

    • Sallyreplied on June 27th, 2014 at 7:43 am

      That makes two of us! I can’t wait to make them again for the 4th. Hope everyone enjoys!

      Reply

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    Shelby S http://bellabakes.netposted June 27, 2014 at 10:48 am

    Oh my word these look amazing Sally! I must try them soon! My dad’s not a shrimp fan, but when he goes out of town me and my mom will for sure make this recipe! ;)

    Reply

    • Sallyreplied on June 27th, 2014 at 3:43 pm

      Let me know how you and your mom like them, Shelby! Have a great weekend.

      Reply

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    Alvia JAyposted June 27, 2014 at 11:14 am

    OMG SAlly these shrimp looks better than the restaurant ones…. I hope mine turns out the same when I try to make them..xx

    Reply

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    Jess @ On Sugar Mountainposted June 27, 2014 at 4:00 pm

    Coconut shrimp is one of my favorite appetizers to ordering when eating out. Now I can make it at home?!?? Amazing idea, Sally! :D

    Reply

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    Jessica @ Jessiker Bakesposted June 27, 2014 at 4:08 pm

    I love coconut shrimp! This recipe sounds amazing. Actually, since seafood is the only meat I eat and I had shrimp for lunch and I’m addicted, I’m PRETTY sure this is dinner!

    Reply

    • Sallyreplied on June 28th, 2014 at 1:22 pm

      Hope you enjoyed the coconut shrimp Jessica – if you had the chance to make it. Let me know if you did/do try it. Have a great weekend!

      Reply

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    Theresaposted June 27, 2014 at 9:27 pm

    I just had coconut shrimp today at a local restaurant and was telling my friend that Sally has a recipe for this that I can’t wait to try! And, I can’t! I’ve never made coconut shrimp before because I didn’t believe it would come out like it does in restaurants. So, yours will be the first recipe I trust to try this myself! On a side note, how do you reheat the coconut shrimp the next day…if there’s any left over??!! BTW, everyone always wants to know who Sally is when I tell them about one of your recipes. Then, I say, you know…Sally, from Sally’s Baking Addition, of course! They laugh and tell me it sounded like I know you and then I tell them it’s because you write about your recipes like you’re talking to us, which is one of the things I enjoy most about your site, besides the photos, and recipes, and comments about the recipes!

    Reply

    • Sallyreplied on June 28th, 2014 at 1:17 pm

      Hey Theresa! I actually pop back in the oven for about 5-10 minutes to reheat them. Much better than the microwave, in my opinion. Do 350F degrees for reheating. Thanks for all the kind words too – I am so happy to have so many readers to connect with. You all make me feel apart of your kitchen, which is pretty darn awesome. Enjoy the shrimp!

      Reply

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    Rosieposted June 27, 2014 at 10:11 pm

    I love coconut shrimp! Made these tonight and they were delicious and easy to make. They were just as good if not better than any restaurant. This recipe is a keeper. Thank you!

    Reply

    • Sallyreplied on June 28th, 2014 at 1:16 pm

      Thanks very much for reporting back Rosie – happy you enjoyed them!

      Reply

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    3girls1appleposted June 30, 2014 at 3:06 pm

    This looks delicious!!!

    Reply

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    Lisa @ Simple Pairingsposted July 1, 2014 at 6:44 am

    Looks fantastic, Sally! So easy, too. I’ve been on such a huge coconut kick lately, so this is perfect. Can’t believe I’ve never tried making this before!

    Reply

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    Amy @ Amy's Healthy Bakingposted July 5, 2014 at 5:06 pm

    Sally, why do you always have to make shellfish look so incredible?? First your cheesy crab pretzels, now your coconut shrimp… It makes me want to forget all about my allergy and try a bite! The country club in my parents’ town holds a gourmet buffet brunch once a month (seriously the best thing ever), and they actually serve shrimp as one of the options on the loooong serve-yourself tables. Yes, shrimp for breakfast! Thought you’d get a laugh out of that. ;)

    Reply

    • Sallyreplied on July 5th, 2014 at 7:40 pm

      Hahahahahaha that’s hilarious. I would absolutely have it for breakfast.

      Reply

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    Mariaposted July 6, 2014 at 9:48 pm

    Just finished making this… OMG they were great… I added 1/2 tsp cayenne pepper to the flour for a lil ‘ heat… They were so good didn’t even wait for a dipping sauce :-D

    Reply

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    dodiposted July 7, 2014 at 9:43 am

    I just made this last night for my family. So, so, so easy to prep and absolutely delicious!! I am back here again this morning to print another copy to send to my mom. She makes chicken fingers using the exact same process as this: flour, egg, panko, etc. so I know she will have no problem trying this. And my dad loves coconut shrimp! It’ll be a WIN!

    Thank you for sharing! Can’t wait to try other fun things from your site! :)

    Reply

    • Sallyreplied on July 7th, 2014 at 3:08 pm

      Thanks Dodi! I’m glad this coconut shrimp was easy for you and delicious as well. Let me know any other recipes you try!

      Reply

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    Kaposted July 7, 2014 at 12:54 pm

    I am making these this week. My husband and I both love coconut shrimp and this is the best looking recipe I’ve seen so far for it. Thanks! Can’t wait to try.

    Reply

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    Leslieposted July 10, 2014 at 12:29 am

    I made these tonight and they were delicious! My husband is pretty picky about his coconut shrimp and he was raving about how good they were. I think the coconut oil is a great idea. Thanks for the wonderful recipe!

    Reply

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    Kristi @ Inspiration Kitchenposted July 22, 2014 at 8:38 am

    This looks amazing Sally! I am a huge savory lover, so having a few savory dishes on your blog every now and then is A-OK with me! I love it!

    Reply

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    leahposted July 31, 2014 at 9:11 pm

    Correct, . . . . easy, crunchy, DE-LISH! They were quick, and simple to make and tasted amazing. My husband said he would have preferred the usual cocktail sauce, but I liked the lime with the sweet apricot jam. Made half the batch and it was plenty for the two of us. Will definitely make this again, thank you!

    Reply

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    Paigeposted August 11, 2014 at 6:31 am

    Would it be okay to bake these instead of frying? How would I go about doing it? Thanks so much!!

    Reply

    • Sallyreplied on August 11th, 2014 at 6:44 am

      I’m unsure, Paige – I’ve never tried it. Let me know if you try it! It may take some testing out because the oil makes the coating crispy and keeps the interior moist.

      Reply

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    Azizahposted August 13, 2014 at 10:14 am

    Can I use anything else besides Panko? Or is Coconut Panko an actual thing together. Cause I have coconut seperate. No bread crumps though.

    Reply

    • Sallyreplied on August 13th, 2014 at 10:38 am

      Panko is required for the coating – coconut and panko are separate. If you’d like to test around with other coating options, go ahead! I can’t think of any that will provide the same texture and taste, though.

      Reply

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    Dianeposted October 24, 2014 at 4:35 pm

    I have made a similar recipe– it’s practically the same as this one, except that you marinate the shrimp for an hour in light coconut milk first. After breading as your recipe specifies, bake the shrimp at 400 for 7-9 minutes on each side. (I’ll admit, they don’t look quite as yummy as yours do, but I don’t like frying foods.)

    A quick and easy dipping sauce is made of 2 T. coconut milk, 1/3 c. apricot preserves, and 1 t. spicy brown mustard. Yum!

    Reply

    • Sallyreplied on October 24th, 2014 at 6:22 pm

      Sounds delicious Diane! I’ll definitely try that.

      Reply

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    ritaposted November 1, 2014 at 8:23 pm

    The shrimp tasted great and we did not have 1 shrimp left!! Tasted like it was made at Cheeseburger in Paradise! The sauce was great but a little too sweet for the majority at my house!

    Reply

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    Shabposted November 13, 2014 at 9:25 am

    Hi, Can i use the part baked shrimp for this recipe? I mean the pink shrimps that you get in packets in frozen section of supermarkets?

    Your recipe looks yummy btw :)

    Thanks xx

    Reply

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    Lorettaposted November 19, 2014 at 4:07 pm

    Can these be made ahead and reheated? I don’t have very much experience with shrimp, would that change the shrimp texture or something?

    Reply

    • Sallyreplied on November 19th, 2014 at 5:22 pm

      yep, you may refrigerate or freeze after they are baked. reheat to your liking in the oven until warm– about 10 minutes at 350.

      Reply

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    minposted November 28, 2014 at 12:41 pm

    Can I use cooked shrimp for this recipe (the deveined, cooked, peeled shrimp you buy frozen)?

    Reply

    • Sallyreplied on November 28th, 2014 at 12:43 pm

      You can, yes– but the shrimp won’t take as long to cook in the oil.

      Reply

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    Joe Walkerposted December 7, 2014 at 2:30 pm

    I used this recipe for a church potluck and found it to be pretty wonderful. I made a double (2 lbs of raw shrimp) recipe and it vanished in minutes. I could have made more.
    I had trouble getting the temp right when frying in a skillet. The pro’s will not have this problem probably. I used peanut oil. The first few shrimp were cooking too quickly and too dark as well as tasting oily. So, got out the deep fat fryer and heated the oil to 325 degrees and finished the process. That did the trick. Crispy, not oily and a perfect golden color.
    I also added Cayenne pepper to the flour mixture.
    Great recipe…thank you. I’ll be doing this one again.

    Reply

    • Joe Walkerreplied on December 7th, 2014 at 2:32 pm

      for serving, I used extra long flat end toothpicks to skewer each shrimp. This made it easier for serving at a potluck (buffet line)

      Reply

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