Jumbo Coconut Shrimp Recipe
4 Jumbo Coconut Shrimp served with Mango Chutney
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Ingredients
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Coconut Shrimp
Mango Chutney
Method
Coconut Shrimp
- 1
Prepare shrimp
Pat the shrimp dry with paper towels. Using a small sharp knife, make a shallow slit along the underside of each shrimp to slightly straighten them so they lie flat when cooked. Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
- 2
Set up breading stations
Place the flour in a shallow dish. In a second shallow bowl, beat 2 eggs with 2 tbsp water until combined. In a third shallow bowl, combine 3/4 cup panko breadcrumbs, 1 cup sweetened shredded coconut, 1/4 tsp ground coriander and 1/4 tsp ground cumin; mix to evenly distribute spices and coconut.
- 3
Bread the shrimp
Working one at a time, dredge each seasoned shrimp in flour, shaking off excess. Dip into the egg wash, letting excess drip off, then press into the coconut-panko mixture to coat thoroughly, gently pressing so the coconut adheres. Place coated shrimp on a tray and repeat with remaining shrimp. For an extra-thick crust, double-dip: return shrimp to egg and coconut mixture once more.
- 4
Heat oil
Pour about 1 cup vegetable oil into a heavy skillet (cast iron or stainless) to reach approximately 1/2-inch depth. Heat over medium-high until oil registers 350°F (175°C) on a thermometer or small breadcrumbs sizzle and turn golden within 10–15 seconds.
- 5
Fry shrimp
Carefully add the shrimp to the hot oil in a single layer (work in two batches if needed to avoid crowding). Fry for 1.5–2 minutes per side, turning once, until crust is golden brown and shrimp are opaque and just cooked through. Total cooking time per shrimp should be about 3–4 minutes. Adjust heat as necessary to prevent burning the coconut.
- 6
- 7
Finish and serve
Arrange 4 jumbo coconut shrimp on a serving plate with lime wedges. If desired, garnish with additional chopped cilantro. Serve hot with the mango chutney on the side for dipping.
Mango Chutney
- 8
Combine chutney ingredients
In a small bowl, combine 1/2 cup diced ripe mango, 2 tbsp diced red bell pepper, 1 tbsp finely minced red onion, 1 tbsp fresh lime juice, 1 tbs apple cider vinegar, 1 tbs brown sugar, 1/4 tsp red chili flakes and 1/4 tsp salt. Stir until sugar dissolves and flavors are evenly distributed.
- 9
Adjust and chill
Taste and adjust seasoning—add more lime juice for brightness, more sugar for sweetness, or a pinch more chili flakes for heat. Stir in 1 tbsp chopped fresh cilantro. Let chutney sit at room temperature for 10–15 minutes or refrigerate for up to 1 hour to let flavors meld before serving with shrimp.