Coconut Shrimp Recipe (2024)

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

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..

Fabulous recipe!I was especially impressed by the quality of the coconut breading and how crispy it was. Only caveat was that I forgot to buy limes so omitted the zest. This coating could definitely be used for chicken as well. I served the shrimp with Melissa Clarke’s cold sesame noodles with celery salad and some sautéed baby bok choy. Great dinner!

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

Add hot sauce to the egg wash for some flavor. I also used a whole egg instead of whites

Made a few dietary modifications (arrowroot instead of cornstarch and chickpea panko...yes, this is a thing!) but otherwise followed the recipe. I have to say...this was really, really good. The coating turned out so light and crispy! We figured we'd have some leftovers...but nope...ate the whole thing. We randomly happened to have half a jar of apricot preserves that we picked up in Switzerland...and the sauce was perfect!A great way to "cheat" on fried foods without feeling too guilty.

quick and easy. I used two whole eggs and a little water instead of whipping the whites. Turned out really nice. Would make this again.

I ran out of cornstarch, so I used rice flour for the breading. Worked great, tasted good. I also made a habanero mango dipping sauce to use up the peppers and fruit I had on hand. This works best with small shrimp so save the big ones for another recipe.

This works great with Salmon strips too! Tip: Refrigerate your coated shrimp for at least an hour. This insures the breading stays attached (and gives you time to clean up!)

So so good. Baked at 400 for 14 minutes, flipped at the 7 minute mark for equal golden-y goodness. Served with sriracha aioli and veggie fried rice. Going to try with a spicy avocado dipping sauce next time...

First time I made these I fried them. Made them again yesterday in the oven as recommended (400 degrees, 12 minutes) and they weren’t nearly as good as the fried ones. Because, well, oil.

My husband made this recipe pretty much as written, fried with coconut oil, and it was the best coconut shrimp I ever had. The outside was crispy and the lime zest made it taste very fresh.

Halve panko and coconut. Use 2 whites to start.

I did half a batch baked - as others suggested - and half fried. Not shocking, but the fried came out so much better. Delicious, perfect. Crowd-pleaser.

Make as shown and omit any salt. Do not BAKE them as some reviewers recommend (I tried a few baked and they were mushy). These need to be fried to get a crisp crust, Highly recommend a dipping sauce to up the yum.

starting out with defrosted shrimp, can I refreeze them after fried? I want to do these for thanksgiving. thanks

I made this in the airfrier, set for 400 and cook about 8 minutes and you're golden

I used large shrimp and they turned out perfectly crispy! I recommend adding a dash of water to the egg whites as well as a little hot Cajun seasoning to the corn starch mixture. I also used the zest of one whole lime- definitely the way to go. So good! Definitely will make again.

First time I made these I fried them. Made them again yesterday in the oven as recommended (400 degrees, 12 minutes) and they weren’t nearly as good as the fried ones. Because, well, oil.

Really great texture and just so fun to make!! Would opt for coconut oil over canola next time to impart more coconutty flavor

We really enjoyed this! I had to sub orange juice and a little brown sugar for the marmalade in the dipping sauce since I made this recipe impromptu and didn’t have any. It made for a thin, but still very tasty sauce. Breading each shrimp was proving a little labor intensive for a weeknight, so I eventually dumped the shrimp in each coating in large batches and tossed—it worked just fine. We ate the shrimp over sticky rice. Now to find the perfect vegetable accompaniment.

So so good. Baked at 400 for 14 minutes, flipped at the 7 minute mark for equal golden-y goodness. Served with sriracha aioli and veggie fried rice. Going to try with a spicy avocado dipping sauce next time...

I've made this recipe many times. I love it so much and so does everyone I've served them to. I usually double the cayenne and fresh lime zest for the shrimp, and double the Sriracha and lime juice for the dip. This is so good and easy.

Made this for Super Bowl LVII and it was a hit. The shrimp definitely do not need two minutes per side - it’s more like a minute give or take to get a lovely golden crunch. Used homemade Meyer lemon marmalade instead of orange (because I had it) and it was divine. This recipe is much easier than it sounds; while there are a number of steps, they are simple and the outcome delicious. I was especially and pleasantly surprised by the lime zest in the cornstarch.

Looks like the shredded coconut was briefly run through a food processor to make it ‘finely shredded’. That should work better than straight from the store.

Super tasty - it came out exactly like something you'd get as an appetizer in a bar by the beach. But lighter, less greasy, more flavorful (the lime really comes through). I made coconut rice and tossed broccoli in a ginger-umami spice blend and roasted it for a side dish. I bought store-brand sweet chili sauce to dip in and it was great. Next time I'll try baking the shrimp as others recommended, as it seems it would save time and be a bit less messy than frying.