Crispy Coconut Shrimp - Kate Battistelli

Some foods just make me happy and oh how happy I get just thinking about crispy, crunchy, deep fried coconut shrimp. Dipped in sweet apricot jam and I’m in heaven!

I don’t deep fry much because I know it’s not the healthiest way to cook. But, for special occasions (likedinner tonight) I give you permission to indulge. And, if you deep fry correctly, with the right oil at the right temperature, your food will come out crispy but never greasy.

So, here’s an indulgence that will make you and the ones you love happy! Oh, and if you’ve never tried panko bread crumbs, they make a really light and crispy coating. No heavy batter on these shrimp. Just lightly dust shrimp with flour, dip in beaten eggs, then dip into panko bread crumbs and sweet coconut. If you make them, let me know how they come out!

Eggs, flour, panko breadcrumbs, and coconut.

Dipping the shrimp and lining them up on a rack on a large cookie sheet.

All dipped and ready to be refrigerated.

Deep frying the shrimp. See my Thermometer? That’s what you want to use.

Mmmmm…..all kinds of crispy, coconutty goodness! Oh my word.

Coconut Shrimp

1/4 cup flour
3 large eggs, beaten
2 cups Organic Panko Breadcrumbs
1 cup shredded coconut
1/2 teaspoon salt
1/4 teaspoon allspice
1 1/2 pounds wild caught large or jumbo shrimp, peeled and deveined but with the tails left on
Coconut oil or beef tallow for deep frying
1/2 cup apricot preserves or Asian sweet chili sauce

Place flour in a shallow bowl.
Put beaten eggs in a second shallow bowl.
Combine panko bread crumbs, coconut and allspice in a third bowl.
Dip each shrimp into the flour coating both sides. Shake off any excess.
Dip into egg mixture, allowing the excess to drip off.
Dip into the coconut mixture, patting the coconut on to make sure it adheres to the shrimp.
Place each shrimp on a rack on a large baking sheet.
Refrigerate the shrimp for an hour. You can refrigerate for several hours if you want to get them made up ahead earlier in the day.
Heat the coconut oil or beef tallow in a large pot. Make sure you have at least 3 inches of oil. Heat to 350 degrees.
Place about 6 shrimp at a time in the hot oil and fry until golden brown and crispy. Keep an eye on the oil temperature between batches. Let it get back up to 350 with each new batch of shrimp.
Place fried shrimp on a plate lined with paper towels.
Serve with apricot or pineapple jam or Asian sweet, spicy chili sauce.

Kate’s Tips

I use a medium covered pot for this. If you have a deep fryer, just follow the manufacturer’s directions.
You can use regular breadcrumbs but I love Panko because they are so much lighter and crispier.
A good thermometer is essential for deep fat frying. If your oil isn’t hot enough, the food will be greasy. If it’s too hot, it can smoke and burn your food.
I use either beef tallow or coconut oil to deep fry. We are all hearing about the dangers of seed oils, so stick with a fat that won’t harm you.
Don’t like shrimp? Dip strips of chicken breast and fry for delicious coconut chicken fingers. Or, pretty much any veggie will work!