Coconut Shrimp

Savory and sweet with a fulfilling crunch, this Coconut Shrimp is the perfect appetizer for any occasion.

I know it’s an unpopular opinion, but I have always thought of shrimp as an overrated seafood protein. I am sorry if I’ve offended you already, but give me a chance to explain myself. Growing up, I felt like shrimp was a lot of work with little reward. I would see shrimp cocktails at every party I went to, but I never really liked them. As I got older, I learned that shrimp were versatile and could be prepared in so many ways that I thought maybe I had judged shrimp too harshly. But ultimately, it was during my time living in Hawaii in my early twenties that I found coconut shrimp, and after that, there was no turning back.

The ideal coconut shrimp has a couple of distinct traits, and each needs to be present for the coconut shrimp to taste its best. The shrimp need to be perfectly crispy, which requires a proper frying temperature, and they need that savory and sweet flavor from panko and coconut.

I’m happy to report that this coconut shrimp recipe meets all the requirements for greatness! They’re crunchy, sweet, and savory, and perfectly ready to dip in whatever sauce you enjoy. They’re just as tasty as appetizers as they are inside a warm tortilla with some mango salsa. The only problem with coconut shrimp is that they’re known for disappearing quickly, so you may want to stash a few before you serve them to a crowd!

Is This Coconut Shrimp Healthy?

Shrimp are a great source of lean protein, and they’re high in vitamins and nutrients, including vitamins B12 and B6, niacin, magnesium, and zinc. The unsweetened coconut also brings some nutritional value to the picture with its high fiber content, but it does contain some saturated fat as well. The flour and panko aren’t the healthiest ingredients out there, but the amounts are minimal in this recipe. And finally, deep-fried shrimp are, of course, not considered healthy. Ultimately, I think if you’re going to eat some coconut shrimp, just eat it, serve it with healthy sides, and be reasonable about your portions. Don’t worry about turning it into a health food!

Overall, this recipe is dairy-free and high in protein, so it can be the centerpiece of a healthy meal when eaten in moderation.

Why Keep The Tails On The Shrimp?

It took me years to understand why restaurants kept the tails on when serving shrimp dishes. I thought the tails just made eating shrimp more difficult. Why do they want me to grab the shrimp with my fingers to remove the tail when they could have done this during prep?

I was in my mid-twenties when I learned that shrimp tails are actually edible. Shrimp tails are fully digestible and contain small amounts of nutrients, but that doesn’t mean you’ll enjoy eating them. I still don’t. But I do suggest keeping them on for this recipe. The tail helps add flavor to the dish, enhancing the umami and aromatics of the shrimp. They make the shrimp look very pretty, and they provide a firm surface to hold when dipping your coconut shrimp.

If you know you aren’t going to eat them, or if having to remove shrimp tails while you’re eating bothers you, then feel free to ditch them when you’re peeling them!

Serving Suggestions

Coconut shrimp is the perfect appetizer for pretty much any occasion. They also go great inside a warm corn tortilla with some Fish Taco Sauce, this Easy Fresh Mango Salsa, and thinly sliced cabbage slaw.

I like to serve them with additional tropical flavors, too. Try substituting these coconut shrimp for the chicken in this recipe for Grilled Tropical Chicken Bowls. You can serve your coconut shrimp with a cool Classic Mai Tai or The Best Piña Colada to take the edge off!

Recipe