Stovetop Fried Coconut Shrimp Recipe

Embrace the tropical flair with this stovetop fried coconut shrimp recipe. This dish is a delight to the senses with its crispy exterior, succulent interior, and the sweet, nutty hint of coconut. Easy to assemble with regular pantry staples, it makes for an exquisite appetizer or a main course that pairs well with rice.

Photos of Stovetop Fried Coconut Shrimp Recipe

While most ingredients for this recipe are pantry staples, you might need to make a trip to the supermarket for jumbo shrimp and shredded coconut. Jumbo shrimp provides a succulent, meaty bite which pairs well with the crunchy exterior. The recipe calls for a mix of sweetened and unsweetened shredded coconut to achieve the perfect blend of sweetness without overpowering the shrimp's natural flavor.

Key Ingredients for Stovetop Fried Coconut Shrimp

Peanut oil: This oil has a high smoke point, making it perfect for frying shrimp at high temperatures.

Salt: Balances the sweetness of the coconuts and brings out the flavor of the shrimp.

Black pepper: Adds a hint of spice to the recipe.

Cayenne pepper: Gives the fried shrimp an extra kick.

Cornstarch: Helps to create a crispy exterior on the shrimp.

Eggs: Acts as a binding agent for the coconut to adhere to the shrimp.

Sweetened shredded coconut: Adds a tropical sweetness to the shrimp.

Unsweetened shredded coconut: Balances out the sweetness from the sweetened shredded coconut.

Jumbo shrimp: The star of the dish, providing a juicy, meaty interior to contrast the crispy, sweet exterior.

One reader, Calida Mckelvey says:

This stovetop fried coconut shrimp recipe is a game-changer! The shrimp turned out crispy and flavorful, and the coconut coating was just perfect. It's a simple recipe that delivers restaurant-quality results. I highly recommend it for anyone looking to impress their guests with a delicious seafood dish.

Calida Mckelvey

Mastering the Techniques for Stovetop Fried Coconut Shrimp

How to heat the oil: Heat the peanut oil in a 9-inch cast iron skillet to 350 degrees F (175 degrees C) over medium-high heat.

How to dredge the shrimp: Dredge each shrimp in the cornstarch mixture until thoroughly coated, then dip them in the beaten eggs and roll them in the coconut mixture, pressing a reasonable amount of coconut onto the shrimp.

How to fry the shrimp: Place the shrimp, one at a time, into the hot oil, and cook for 90 seconds on one side before flipping and cooking for an additional 20 to 60 seconds, until the shrimp is opaque.

How to drain the shrimp: Place the fried shrimp on a platter lined with paper towels to allow them to drain before serving.

How to serve: Serve the fried coconut shrimp over rice for a delicious meal.

How To Make Stovetop Fried Coconut Shrimp

Enjoy a batch of our crunchy coconut shrimp for dinner tonight! It comes with a hint of spice and savory flavorings for a filling shrimp dish.

Preparation: 20 minutes

Cooking: 10 minutes

Total: 30 minutes

Serves:

Ingredients

peanut oilfor frying
¼tspsalt
¼tspfreshly ground black pepper
¼tspcayenne pepper
¼cupcornstarch
2eggs
½cupsweetened shredded coconutor more as needed
½cupunsweetened shredded coconutor more as needed
1lbjumbo shrimppeeled and deveined

Instructions

Fill a 9-inch cast iron skillet with ½-inch of peanut oil.
Clip a thermometer onto the side of the skillet.
Turn heat to medium-high, then heat the oil to 350 degrees F (175 degrees C).
Place several layers of paper towels on a platter, then set aside.
Whisk the salt, black pepper, and cayenne pepper in a small bowl until combined.
Add cornstarch and mix until blended.
Whisk the eggs thoroughly in a second bowl.
Mix the sweetened and unsweetened coconut in a third bowl until well combined.
Pat the shrimp dry, then dredge each shrimp in the cornstarch mixture until thoroughly coated. Set on a plate.
Repeat with the remaining shrimp.
Dip each shrimp in egg, then then roll them in the coconut mixture, pressing a reasonable amount of coconut onto the shrimp. Return the shrimp to the plate.
Place the shrimp, one at a time, into the hot oil, going counterclockwise.
Flip shrimp after 90 seconds.
Cook for 20 to 60 seconds more, until the shrimp is opaque.
Place the shrimp on the prepared platter, then allow to drain.
Continue cooking; allowing the oil to return to temperature between batches.
Serve over rice, and enjoy!

Nutrition

Calories: 290.75kcal
Fat: 16.45g
Saturated Fat: 11.09g
Trans Fat: 0.03g
Monounsaturated Fat: 2.51g
Polyunsaturated Fat: 1.60g
Carbohydrates: 16.70g
Fiber: 2.39g
Sugar: 5.89g
Protein: 19.25g
Cholesterol: 222.86mg
Sodium: 707.53mg
Calcium: 78.74mg
Potassium: 259.10mg
Iron: 1.25mg
Vitamin A: 98.01µg
Vitamin C: 0.33mg

Pro Tip for Perfecting Stovetop Fried Coconut Shrimp

When frying the shrimp, it's important to maintain the oil temperature at 350 degrees F. This ensures that the shrimp cooks evenly and the coconut coating becomes perfectly crispy without burning. If the oil is too hot, the coconut can burn before the shrimp is fully cooked. Conversely, if the oil is not hot enough, the shrimp can become greasy. Using a thermometer to monitor the oil temperature can help achieve the best results.

Time-Saving Tips for Preparing This Coconut Shrimp Recipe

Prep ahead: Prepare the ingredients and measure them out in advance to streamline the cooking process.

Organize your workspace: Keep your kitchen tidy and organized to avoid wasting time searching for utensils and ingredients.

Multi-task: Look for opportunities to cook multiple components simultaneously to save time and be more efficient.

Use kitchen gadgets: Utilize tools like food processors, blenders, and mixers to speed up the preparation process.

Follow the recipe: Stick to the recipe to avoid mistakes that can lead to time-consuming adjustments.

Substitute Ingredients For Stovetop Fried Coconut Shrimp Recipe

peanut oil - Substitute with vegetable oil: Vegetable oil is a neutral-flavored oil that can be used for frying and has a similar smoke point to peanut oil.
sweetened shredded coconut - Substitute with unsweetened shredded coconut: If you prefer less sweetness, unsweetened shredded coconut can be used as a substitute for sweetened shredded coconut.

Presenting Stovetop Fried Coconut Shrimp in Style

Elevate the plating: When presenting the stovetop fried coconut shrimp, focus on creating an elegant and visually appealing presentation. Arrange the shrimp in a circular pattern on the plate, with each piece placed meticulously to showcase the golden coconut coating.
Incorporate vibrant colors: Introduce elements of color to the plate by adding a vibrant side dish, such as a fresh mango salsa or a tangy pineapple relish. These colorful accompaniments will not only enhance the visual appeal but also complement the flavors of the dish.
Garnish with fresh herbs: Add a touch of sophistication by garnishing the dish with freshly chopped cilantro or finely sliced scallions. The bright green hues will provide a pop of color and a burst of freshness, elevating the overall presentation.
Utilize negative space: Embrace the concept of negative space on the plate to allow the stovetop fried coconut shrimp to take center stage. By strategically leaving areas of the plate bare, you can draw attention to the exquisite texture and golden brown color of the shrimp.
Incorporate geometric elements: Consider incorporating geometric elements into the plating, such as arranging the shrimp in a triangular formation or using circular molds to create visually appealing shapes with accompanying sauces or garnishes.
Highlight texture: Showcase the contrast in textures by pairing the crispy coconut shrimp with a smooth and velvety coconut-lime dipping sauce. The interplay of textures will add depth to the presentation and provide a delightful sensory experience for the diners.
Emphasize symmetry: Aim for symmetrical plating to create a sense of balance and harmony. Arrange the components of the dish with precision, ensuring that each element is thoughtfully placed to create a visually striking presentation.
Add a touch of edible flowers: Introduce a touch of elegance by incorporating edible flowers, such as orchids or nasturtiums, to add a delicate and refined aesthetic to the plate. The blossoms will contribute to the overall visual appeal and add a hint of floral fragrance to the dish.

Essential Tools for Making Coconut Shrimp on the Stovetop

Cast iron skillet: A heavy-duty skillet that provides even heat distribution and is perfect for frying.
Thermometer: A tool used to measure the temperature of the oil to ensure it's at the right heat for frying.
Paper towels: Used to drain the fried coconut shrimp and remove excess oil.
Platter: A large, flat dish used for serving and presenting the cooked shrimp.
Small bowl: Used for mixing the salt, black pepper, and cayenne pepper.
Second bowl: Used for whisking the eggs.
Third bowl: Used for combining the sweetened and unsweetened shredded coconut.
Plate: Used for holding the coated shrimp before frying.

How To Reheat Leftover Coconut Shrimp

To reheat leftover stovetop fried coconut shrimp, preheat your oven to 400°F (200°C). Place the shrimp on a baking sheet lined with parchment paper or aluminum foil. Bake for 5-7 minutes, or until the shrimp are heated through and the coconut coating is crispy again. This method helps to preserve the texture and flavor of the shrimp.
Another option is to reheat the shrimp in an air fryer. Set the air fryer to 350°F (175°C) and place the shrimp in the basket in a single layer. Cook for 2-3 minutes, shaking the basket halfway through, until the shrimp are hot and crispy. This method is quick and helps to restore the crunchiness of the coconut coating.
For a quick and easy reheat, you can also use a skillet on the stovetop. Heat a small amount of peanut oil or coconut oil in a skillet over medium heat. Add the shrimp and cook for 1-2 minutes on each side, or until heated through and crispy. Be careful not to overcook the shrimp, as they can become tough and rubbery.
If you're in a hurry, you can use the microwave to reheat the shrimp, although this method may result in a softer texture. Place the shrimp on a microwave-safe plate and heat them in 30-second intervals, stirring between each interval, until they are heated through. To help maintain some crispiness, you can place a damp paper towel over the shrimp while microwaving.
Lastly, if you have leftover coconut shrimp and want to repurpose them, consider cutting them up and using them as a topping for a salad or as a filling for tacos or wraps. The crispy texture and sweet, savory flavor of the shrimp can add an interesting twist to your favorite dishes.

Fascinating Trivia About Coconut Shrimp

The stovetop fried coconut shrimp recipe is a popular dish in many coastal regions. Shrimp is a great source of protein and is low in calories, making it a healthy choice for a meal. Coconut adds a unique flavor and texture to the dish, making it a delightful treat for seafood lovers. This recipe is a great way to enjoy the flavors of the tropics in the comfort of your own home.

Is Making Coconut Shrimp at Home Cost-Effective?

This stovetop fried coconut shrimp recipe is moderately cost-effective for a household. The main cost lies in the jumbo shrimp, but the remaining ingredients are relatively affordable and commonly found in most kitchens. The dish offers a delightful combination of flavors and textures, earning a solid 8/10 rating. The approximate cost for a household of 4 people is around $25-$30, making it a reasonable option for a special dinner or gathering.

Is This Coconut Shrimp Recipe Healthy or Unhealthy?

The stovetop fried coconut shrimp recipe, while delicious, is not particularly healthy. Here's why:

The recipe uses peanut oil for frying, which is high in calories and fat.
The shrimp are coated in cornstarch and then fried, adding extra carbohydrates and calories to the dish.
The use of sweetened shredded coconut further increases the sugar and calorie content.
Frying the shrimp in oil can lead to the formation of harmful compounds like acrylamide, which has been linked to cancer risk.

However, there are some positive aspects to the recipe:

Shrimp is a good source of lean protein, which is essential for building and repairing tissues in the body.
The recipe uses a mix of sweetened and unsweetened coconut, which can help balance out the overall sugar content.

To make this recipe healthier, consider the following suggestions:

Instead of frying the shrimp, try baking or grilling them. This will significantly reduce the amount of oil needed and lower the calorie content.
Replace the sweetened shredded coconut with all unsweetened coconut to reduce the sugar content.
Use a healthier oil for cooking, such as coconut oil or avocado oil, which are rich in beneficial fats.
Serve the shrimp with a side of fresh vegetables or a salad to increase the nutritional value of the meal.
Experiment with different spices and herbs to add flavor without relying on salt or sugar. For example, try adding a squeeze of lime juice or a sprinkle of paprika to the shrimp before cooking.

By making these simple changes, you can enjoy the delicious flavors of coconut shrimp while still maintaining a healthy and balanced diet.

Editor's Take on This Delightful Coconut Shrimp Dish

This stovetop fried coconut shrimp recipe offers a delightful combination of crispy texture and tropical flavor. The use of both sweetened and unsweetened coconut adds depth to the dish, while the seasoning provides a perfect balance of heat and savory notes. The step-by-step instructions ensure a successful outcome, and the final product pairs beautifully with rice for a satisfying meal. Overall, this recipe is a wonderful choice for those seeking a taste of the tropics with a touch of elegance.

Enhance Your Stovetop Fried Coconut Shrimp Recipe with These Unique Side Dishes:

Garlic Parmesan Roasted Asparagus: Toss asparagus with olive oil, garlic, and parmesan cheese, then roast until tender and crispy.

Honey Sriracha Brussels Sprouts: Coat Brussels sprouts in a honey sriracha glaze, then roast until caramelized and spicy.

Mango Avocado Salsa: Combine diced mango, avocado, red onion, and cilantro for a refreshing and tropical salsa to accompany the coconut shrimp.

Coconut Lime Rice: Cook jasmine rice with coconut milk and lime zest for a fragrant and creamy side dish to pair with the fried coconut shrimp.

Pineapple Cucumber Salad: Toss diced pineapple and cucumber with a tangy vinaigrette for a light and refreshing salad to serve alongside the crispy shrimp.

Delicious Alternatives to Stovetop Fried Coconut Shrimp

Grilled Vegetable Skewers: Marinate the vegetables in a tangy balsamic vinaigrette before grilling for a delicious and healthy side dish.

Braised Beef Short Ribs: Slow cook the beef short ribs in a rich red wine sauce until they are fall-off-the-bone tender and full of flavor.

Mango Sorbet: Blend fresh mangoes with a touch of honey and lime juice, then freeze for a refreshing and tropical dessert.

Chicken Noodle Soup: Simmer chicken, vegetables, and noodles in a savory broth for a comforting and classic soup that's perfect for any time of year.

Perfect Appetizers and Desserts to Complement Coconut Shrimp

Appetizers:

Savory Stuffed Mushrooms: Create a delectable appetizer by stuffing mushrooms with a savory mixture of cheese, herbs, and breadcrumbs. Bake until golden and serve hot for a crowd-pleasing starter.

Crispy Zucchini Fritters: Whip up a batch of crispy zucchini fritters by shredding fresh zucchini, mixing with herbs and spices, and frying until golden brown. Serve with a side of creamy dipping sauce for a delightful appetizer.

Desserts:

Chocolate Mousse: Indulge in a rich and velvety chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The smooth texture and decadent flavor will satisfy any sweet tooth.

Apple Crisp: Savor the warm and comforting flavors of a homemade apple crisp, with tender baked apples and a crispy oat topping. Pair it with a scoop of vanilla ice cream for the perfect balance of sweetness and tartness.

Why trust this Stovetop Fried Coconut Shrimp Recipe:

This stovetop fried coconut shrimp recipe guarantees a delightful crunch and succulent flavor. The use of jumbo shrimp ensures a satisfying bite, while the combination of sweetened and unsweetened shredded coconut provides a perfect balance of sweetness. The precise temperature control and use of peanut oil ensure a crispy exterior without greasiness. The seasoning blend of salt, freshly ground black pepper, and a hint of cayenne pepper adds depth to the dish. With meticulous instructions and a focus on quality ingredients such as cornstarch and eggs, this recipe promises a restaurant-quality outcome that users can trust.

Want to share your experience making this Stovetop Fried Coconut Shrimp Recipe or have any tips to enhance the flavors? Join the discussion in the Recipe Sharing forum and let's talk about it!

FAQ:

What type of oil can I use for frying the coconut shrimp?

You can use peanut oil for frying the coconut shrimp. It has a high smoke point and imparts a nice flavor to the shrimp.

Can I use different sizes of shrimp for this recipe?

Yes, you can use different sizes of shrimp, but adjust the cooking time accordingly. Larger shrimp may require a bit more time to cook through, while smaller shrimp will cook faster.

Can I bake the coconut shrimp instead of frying them?

Yes, you can bake the coconut shrimp instead of frying them. Preheat your oven to 400°F (200°C) and place the breaded shrimp on a baking sheet lined with parchment paper. Bake for 10-12 minutes, or until the shrimp are golden brown and cooked through.

Can I use only sweetened or unsweetened shredded coconut?

You can use only sweetened or unsweetened shredded coconut, but using a combination of both adds a nice balance of sweetness and flavor to the dish.

Can I make the coconut shrimp ahead of time?

Yes, you can prepare the coconut shrimp ahead of time by breading the shrimp and refrigerating them until you are ready to fry or bake. This can be a great time-saving option for entertaining or meal prep.