Coconut Shrimp Recipe

For my birthday, I wanted to create my favorite – a Coconut Shrimp recipe. Whenever we go to a restaurant and I see coconut shrimp on the menu, I have to try it.

Typically, I find that the shrimp are likely made in a distant factory, frozen, and sold to restaurants that don’t prepare their dishes fresh in-house.

However, Roux 61 here in Baton Rouge has by far the best coconut shrimp recipe I have ever tasted. I love the mix of sweet shredded coconut and the heat of cayenne pepper.

Roux 61 is the best.

I like to take a dish from a restaurant and figure out how to make it at home.

We never made coconut shrimp at home, so we gave it a go. And surprisingly, it was awesome.

Maybe not as good as Roux 61, but I have to say our version was pretty tasty.

Let’s just say there were none left after we got finished gobbling them up.

Addison did such a great job on the breading of the shrimp. I am very proud of her and so glad that she likes to cook with me.

 Ingredients

1 pound large de-veined shrimp
1 cup flour
3 eggs
1 cup panko breadcrumbs
1 cup shredded coconut (sweetened)
1/2 cup milk
1 teaspoon salt
1 teaspoon Tony’s Creole Seasoning
dried parsley & lemon wedges for garnish
canola oil for frying

How to Make the Coconut Shrimp Recipe

We recommend the electric fryers because you can get the best consistent temperature.

We have the small Fry Daddy fryer by Presto. This one is new, but our previous one lasted about 10 years.

1. Start by preparing the shrimp. Peel off the shell and keep the tail on if possible.

With a sharp straight edged knife, slice the back of the shrimp deep enough to expose the vein. (This vein is usually filled with grit or looks like poop.)

Remove to a paper towel.

This process is called de-veining the shrimp.

Set aside in a bowl with a few ice cubes to keep cool.

2. Prepare 3 bowls: one for flour, one for egg wash, and one for breadcrumbs.

Add shredded coconut, salt, and creole seasoning to the breadcrumbs and mix together.

To batter the shrimp, it’s easy as1,2,3.

Dip in the flour – that’s 1.

Pass through the egg wash – that’s 2.

Coat the shrimp in the breadcrumb/coconut mixture – that’s 3.

Set aside on a plate until ready to fry.

3. Heat the oil in the fryer.

Delicately place the shrimp in the hot oil and fry until golden brown.

It only takes 1-2 minutes.

We only put 6 shrimp in at a time as not to overcrowd the fryer.

Remove and place on paper towels to absorb oil.

Serving Your Coconut Shrimp

Sprinkle a little dried parsley for garnish and serve with dipping sauce of your choice.

Coconut shrimp can be served with cocktail or tartar sauce.

Most restaurants serve coconut shrimp with a sweet hot jelly type dip like plum sauce or apricot sauce.

I like them all!

Happy Eating!

Beryl

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Cajun Cooking TV features Beryl Caillouet Stokes and her grand-daughter Addison cooking up some good eating Cajun recipes from their kitchen in Baton Rouge, Louisiana.

You Can Write Beryl At:
Cajun Cooking TV
7516 Bluebonnet Blvd # 179
Baton Rouge, Louisiana 70810

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