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Creamy Coconut Shrimp Recipe - Tropical Coconut Shrimp Dreamboat


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Serves 4-6 servings | Prep Time 20 | Cook Time 15

Why I Love This Recipe

Did you know that coconut shrimp was likely invented in the 1960s by a chef at an Armenian restaurant in Florida? This tropical twist on fried shrimp quickly became a beloved dish, combining the flavors of the Caribbean with crispy, golden perfection.


Ingredients You'll Need

1 pound large shrimp, peeled and deveined, tails left on (thawed if frozen)
1 cup unsweetened shredded coconut
1/2 cup all-purpose flour
2 large eggs, beaten with 1 tablespoon water (egg wash)
1 teaspoon salt, divided
1/2 teaspoon black pepper
1 cup panko breadcrumbs
1/2 cup coconut milk
1/4 cup heavy cream
2 tablespoons unsalted butter
2 cloves garlic, minced
1 tablespoon freshly squeezed lime juice
2 tablespoons chopped fresh cilantro, plus more for garnish
Vegetable oil for frying (about 2 cups)


Directions

Pat the shrimp dry with paper towels and season with 1/2 teaspoon salt and black pepper.


Set up three shallow bowls: one with the flour, one with the egg wash, and one with the panko breadcrumbs mixed with the shredded coconut.


Dredge the shrimp in the flour, dip them in the egg wash, and then coat them evenly with the panko-coconut mixture, pressing gently to adhere.


Fill a large skillet or Dutch oven with 2-3 inches of vegetable oil and heat to 350°F (175°C).


Working in batches, fry the shrimp for 2-3 minutes, or until golden brown and crispy. Transfer to a paper towel-lined plate and season with the remaining 1/2 teaspoon salt.


In a small saucepan, combine the coconut milk, heavy cream, butter, garlic, and lime juice. Cook over medium heat, whisking occasionally, until the sauce thickens slightly, about 5 minutes.


Remove the sauce from heat and stir in the 2 tablespoons of chopped cilantro.


Arrange the fried coconut shrimp on a serving platter and drizzle with the creamy coconut sauce. Garnish with additional chopped cilantro.


Serve hot and enjoy!


Pairs Well With

A refreshing mango margarita or a crisp, citrusy white wine like a Sauvignon Blanc.


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