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Coconut Shrimp
![Coconut Shrimp](https://static01.nyt.com/images/2019/12/12/dining/ml-coconut-shrimp/ml-coconut-shrimp-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- ½cup orange marmalade or apricot preserves
- 1tablespoon Dijon mustard
- 1teaspoon Sriracha or other chile sauce (optional)
- 1teaspoon fresh lime juice, plus more as needed
- Pinch of salt
- ½cup cornstarch
- 1tablespoon fresh lime zest (from 2 to 3 limes)
- 1½teaspoons fine sea salt
- ⅛teaspoon ground cayenne (optional)
- 4large egg whites
- 1cup finely shredded unsweetened coconut
- ½cup panko bread crumbs
- Kosher salt and black pepper
- 1pound large raw shrimp (21 to 25 count), peeled and deveined, with tails attached
- 4 to 5tablespoons coconut or canola oil, for frying, plus more as needed
For the Dip
For the Shrimp
Preparation
- Step 1
Make the dip: In a small bowl, combine marmalade, mustard, Sriracha (if using), lime juice and salt. Stir until fully incorporated. If it’s too thick, add a touch more lime juice.
- Step 2
Make the shrimp: Place the cornstarch, lime zest, salt and cayenne (if using) in a shallow bowl. Whisk the egg whites in another bowl until frothy. Toss the coconut and panko in another shallow bowl; season with salt and pepper.
- Step 3
Working with one shrimp at a time, holding it by its tail, coat the shrimp (but not the tail) in the cornstarch mixture then shake off excess. Dip in the egg whites, then shake off excess. Dredge in coconut-panko mixture, pressing to coat. Set aside on a large plate. Repeat with the remaining shrimp.
- Step 4
Heat enough oil to cover the bottom of a large skillet in a thin layer. Heat over medium until oil shimmers. (A pinch of the coconut-panko mixture added to the oil should sizzle and brown easily. If the oil isn’t hot enough, the shrimp will stick to the pan.) Working in batches if necessary, add shrimp in a single, even layer (do not crowd the pan), and cook until golden brown on the bottom, about 2 minutes. Adjust the heat as necessary if the shrimp is browning too quickly.
- Step 5
Using tongs, grab the shrimp by the tail (so as not to disturb the crust) and flip over. Cook until golden brown underneath, about 2 minutes more. Remove the shrimp by the tail from the pan to a plate lined with paper towels. Repeat with the rest of the shrimp, adding additional oil as needed.
- Step 6
Serve immediately with dip.
- To freeze, let cooked shrimp cool completely after frying, transfer to a baking sheet in a single layer and freeze until firm. Place frozen shrimp in a resealable plastic bag and freeze for up to 3 months. To reheat from frozen, place on a baking sheet and bake in a 400-degree oven until crisp, 20 to 25 minutes.)
Private Notes
Cooking Notes
I made this as written...however I did bake them at 400 degrees for about 12 minutes, and they came out perfectly baked.
very good. I did bake the shrimp instead of frying them. As another noted, 400 degrees for 12 min. I did coat parchment paper with coconut oil and the shrimp turned out crisp and delicious. I made this on Christmas Eve and tonight, New Year's eve. My partner and I enjoyed them, Happy New Year to all. So long 2020..
Fabulous recipe!I was especially impressed by the quality of the coconut breading and how crispy it was. Only caveat was that I forgot to buy limes so omitted the zest. This coating could definitely be used for chicken as well. I served the shrimp with Melissa Clarke’s cold sesame noodles with celery salad and some sautéed baby bok choy. Great dinner!
My name is Jade Platzer and my grandfather created the recipes for Coconut shrimp and beer battered shrimp. And I think the world should know! I was so excited when I found this out. I thought you might appreciate this. https://www.nytimes.com/1993/02/11/nyregion/ferdinand-platzer-a-restaurateur-68-and-innovative-chef.html
Add hot sauce to the egg wash for some flavor. I also used a whole egg instead of whites
Made a few dietary modifications (arrowroot instead of cornstarch and chickpea panko...yes, this is a thing!) but otherwise followed the recipe. I have to say...this was really, really good. The coating turned out so light and crispy! We figured we'd have some leftovers...but nope...ate the whole thing. We randomly happened to have half a jar of apricot preserves that we picked up in Switzerland...and the sauce was perfect! A great way to "cheat" on fried foods without feeling too guilty.
quick and easy. I used two whole eggs and a little water instead of whipping the whites. Turned out really nice. Would make this again.
I ran out of cornstarch, so I used rice flour for the breading. Worked great, tasted good. I also made a habanero mango dipping sauce to use up the peppers and fruit I had on hand. This works best with small shrimp so save the big ones for another recipe.
This works great with Salmon strips too! Tip: Refrigerate your coated shrimp for at least an hour. This insures the breading stays attached (and gives you time to clean up!)
So so good. Baked at 400 for 14 minutes, flipped at the 7 minute mark for equal golden-y goodness. Served with sriracha aioli and veggie fried rice. Going to try with a spicy avocado dipping sauce next time...
First time I made these I fried them. Made them again yesterday in the oven as recommended (400 degrees, 12 minutes) and they weren’t nearly as good as the fried ones. Because, well, oil.
This was absolutely fantastic. I have tried to make the perfect coconut shrimp for years, and this really fit the bill. The other part of this which was a wonderful extra, was that the very few extras shrimp that we had not only kept really well but reheated and were just as good.
Followed recipe and we loved it. Will make again.
I followed the recipe for the shrimp (not the dipping sauce). A very good recipe. I had about 24 shrimp and I barely had enough of the egg white wash. But I had more than enough of the planko/coconut crust. I had to be careful in cooking the shrimp in oil - they cooked very quick so be on watch.
I made the mistake of using regular shredded coconut (the recipe calls for unsweetened one). As a result had to reduce the cooking time to about a minute on each side to avoid burning. I wasn't sure how it was going to turn out but the whole family loved it. Especially my daughter, who normally doesn't care for sea-food, devoured it :-)
I made it just as written. Really great!
I made this with my family tonight and it was such a hit! So easy, quick, and delicious. We made it with a scallion rice and added extra sriracha to the sauce for more kick. Will absolutely be making this one again.
Made as written. Excellent recipe! I pulsed the coconut and panko together in the food processor to get a finer dredge. Delicious!
My husband made this recipe pretty much as written, fried with coconut oil, and it was the best coconut shrimp I ever had. The outside was crispy and the lime zest made it taste very fresh.
Halve panko and coconut. Use 2 whites to start.
I did half a batch baked - as others suggested - and half fried. Not shocking, but the fried came out so much better. Delicious, perfect. Crowd-pleaser.
Make as shown and omit any salt. Do not BAKE them as some reviewers recommend (I tried a few baked and they were mushy). These need to be fried to get a crisp crust, Highly recommend a dipping sauce to up the yum.
starting out with defrosted shrimp, can I refreeze them after fried? I want to do these for thanksgiving. thanks
I made this in the airfrier, set for 400 and cook about 8 minutes and you're golden
I used large shrimp and they turned out perfectly crispy! I recommend adding a dash of water to the egg whites as well as a little hot Cajun seasoning to the corn starch mixture. I also used the zest of one whole lime- definitely the way to go. So good! Definitely will make again.
First time I made these I fried them. Made them again yesterday in the oven as recommended (400 degrees, 12 minutes) and they weren’t nearly as good as the fried ones. Because, well, oil.
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