Coconut Shrimp

Coconut Shrimp
Print Recipe
6 servings Camarones al Coco
Ingredients
  • 1 cup unsweetened coconut flakes
  • 1 cup sweetened coconut flakes
  • 1 cup corn flake crumbs
  • 1 teaspoon kosher or coarse sea salt divided
  • Freshly ground pepper to taste
  • 4 large eggs well beaten
  • 1 cup all-purpose flour
  • Vegetable oil for frying
  • 2 pounds extra large shrimp tails on
  • Serve with Mango Habanero Hot Sauce
To Prepare
  • On a large plate, combine unsweetened and sweetened coconut flakes with the corn flake crumbs and ½ teaspoon salt and freshly ground black pepper. Set aside.
  • Crack the eggs into a mixing bowl and beat them well with a whisk or fork along with the remaining ½ teaspoon salt. Set aside.
  • Pour the all-purpose flour onto another large plate and set aside.
  • Add enough oil to a large frying pan or casserole to get about 3/4-inch height. Set over medium heat.
  • One by one, dredge the shrimp in the flour so they are completely covered and shake off the excess. Then, dip them completely in the beaten egg mixture. Immediately coat them with the coconut mix, but do so gently so the coconut won’t fall off: place each egg coated shrimp on the plate and with your hands add some of the coconut mix on top, pressing lightly so they are completely covered. Don’t shake them off at this point. Set them aside on a plate or board.
  • Once you are done coating the shrimp, check your oil. If you have a thermometer, it should be around 350 degrees Fahrenheit. You may raise the temperature to medium-high if it isn’t still there. Another way to test is to dip in the tip of a shrimp, the oil should actively and happily bubble all around it.
  • Fry the shrimp in batches, without overcrowding the pan, until they are cooked through, crisp and golden brown, about 1 to 2 minutes per side. Flip them using rubber tip tongs from the tail, so you don’t break the beautiful coconut coating. Don’t over cook them either! Place them on a drying rack or platter covered with paper towel, and serve.
Ingredients
  • 1 cup unsweetened coconut flakes
  • 1 cup sweetened coconut flakes
  • 1 cup corn flake crumbs
  • 1 teaspoon kosher or coarse sea salt divided
  • Freshly ground pepper to taste
  • 4 large eggs well beaten
  • 1 cup all-purpose flour
  • Vegetable oil for frying
  • 2 pounds extra large shrimp tails on
  • Serve with Mango Habanero Hot Sauce
To Prepare
  • On a large plate, combine unsweetened and sweetened coconut flakes with the corn flake crumbs and ½ teaspoon salt and freshly ground black pepper. Set aside.
  • Crack the eggs into a mixing bowl and beat them well with a whisk or fork along with the remaining ½ teaspoon salt. Set aside.
  • Pour the all-purpose flour onto another large plate and set aside.
  • Add enough oil to a large frying pan or casserole to get about 3/4-inch height. Set over medium heat.
  • One by one, dredge the shrimp in the flour so they are completely covered and shake off the excess. Then, dip them completely in the beaten egg mixture. Immediately coat them with the coconut mix, but do so gently so the coconut won’t fall off: place each egg coated shrimp on the plate and with your hands add some of the coconut mix on top, pressing lightly so they are completely covered. Don’t shake them off at this point. Set them aside on a plate or board.
  • Once you are done coating the shrimp, check your oil. If you have a thermometer, it should be around 350 degrees Fahrenheit. You may raise the temperature to medium-high if it isn’t still there. Another way to test is to dip in the tip of a shrimp, the oil should actively and happily bubble all around it.
  • Fry the shrimp in batches, without overcrowding the pan, until they are cooked through, crisp and golden brown, about 1 to 2 minutes per side. Flip them using rubber tip tongs from the tail, so you don’t break the beautiful coconut coating. Don’t over cook them either! Place them on a drying rack or platter covered with paper towel, and serve.

12 comments on “Coconut Shrimp

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  1. Hi Pati –
    I just saw the Campeche show and had to call my wife over to see it. We go to Mazatlan every year and Camarones al Coco con Salsa Picante de Mango y Habanero is one of our favorite things to get there. And now you showed us how to make it at home!
    Can’t wait to try it. Some restaurants we go to butterfly the huge shrimps before they batter them and you get a lot more crunchy coating.
    Thanks!
    Chente

  2. Huge fan of your show. This is the second time that I’ve made your coco shrimp. This last time, I told my son to invite his friends over. One of his friends does not even like shrimp. He ate them. Huge hit. I did make one slight modification with the flour, and that was using 1/2 gen purpose flour and 1/2 coconut flour, only because I had it. Also using 12/15 count is the perfect size for an even balance of shrimp to crunch.
    Family can’t wait for me to make it again. Thanks Pati !!

  3. Looks so good! My n mom isn’t eating well. Family takes turns cooking for her. (lit’s of good cooks). I’m making coconut shrimp aND can’t stop thinking abut Patios coconut shrimp. Wish me luck!.Kathy Knight

  4. I made the coconut shrimp for the 1st time and they were excellent. Something I will definitely make again and may even try with chicken tenders.
    Since there are only 2 of us, I cut the recipe in half and still had left over topping,probably because it was less than 1 lb of shrimp (12 jumbo). I used less oil in a non stick pan so it was more of a saute but the topping was still very crispy.
    I served it with cocktail sauce as my husband is not a fan of mango 🙁

    Thanks Pati, we love you and your show. You’re adorable!