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When it comes to Cajun food, you can’t miss out on this flavorful delicacy. Shrimp plays a staple part of Cajun cuisine. For those who have never had this dish before, coconut shrimp is basically shrimp rolled in coconut crumbs, deep fried to a crispy coating and served immediately. And believe us, after the first bite, you know you can’t just have one for the rest of the night! Dishes like these are what make cajun catering an exciting part of the catering community.

Yield: 1 LB, 6 Servings
Time: 1 Hr

What you need:

For cooking supplies:
3 medium bowls
2 big plates or sheet pans
parchment paper
Deep fryer

1 pound raw large shrimp, head removed, peeled and deveined with tails attached
2 large eggs
1/3 cup all-purpose flour
1 cup sweetened shredded coconut
3/4 cup Panko bread crumbs
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper
vegetable oil or coconut oil for frying
(To make it even more coconuty, highly recommend to use coconut oil for frying the shrimp!)

Chives, fine diced for garnish

Add enough oil to cover the bottom of the deep fryer and Heat up to 375°F while you’re preparing for the shrimp.

Start with 3 medium bowls:
In the first bowl: finely combine the flour, salt, and all 3 kinds of pepper.
In the second bowl: Beat the eggs (egg wash).
In the third bowl: finely combine Panko bread crumbs and sweetened shredded coconut.

Grab the shrimp by the tail and dip it individually into the flour, then the egg wash, and then pressing gently to make sure the shrimp is well-coated into the coconut breading mix.

Layer a parchment paper on a plate or a sheet pan before you set the coated shrimp on top of it.
Repeat the coating process for the remaining shrimp.

When the fryer is ready, fry the coconut shrimp in small batches which means don’t overlapping them or crowd them together in the fryer. Fry like 6 at one time.

Lift up the frying basket after 2 minutes and wait 30 seconds to let it cool down a little, then dip it back into the fryer again for another 2 minutes or until the shrimp turned golden brown. (If you prefer your coconut shrimp a bit more crispy, fry them 3 minutes each time until the color is a little darker than golden brown.)

Prepare another sheet pan lined with paper towels. Place the finished coconut shrimp as you fry the rest.

After frying all the shrimp, plate them the way you prefer.

Serve with your favorite sweet chili sauce (optional).

Garnish with a sprinkle chopped chives (optional).

Serve immediately and enjoy!

Cooking Notes:
If you have some leftover coconut shrimp, keeps it well in the refrigerator for up to 3 days.