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fried coconut shrimp
Appetizers, Main Course

Fried Coconut Shrimp

Fried coconut shrimp is the perfect party appetizer or main course! It's an easy recipe to throw together that's always impressive. Serve with the sweet and spicy cocktail sauce!
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
Makes: 4 - 6 servings

Ingredients

Fried Coconut Shrimp

  • 1 1/2 lbs peeled and deveined raw shrimp, 16-20 count
  • 1 - 15 oz can full fat coconut milk
  • 3 tablespoons red curry paste
  • 1 tablespoon fish sauce
  • 2 teaspoons lime zest
  • 1 teaspoon salt
  • 3 tablespons flour
  • 1 egg
  • 1 teaspoon baking powder
  • 2 1/2 cups panko bread crumbs
  • 1 cup shredded unsweetened coconut
  • 3 tablespoons sesame seeds
  • 6-8 cups canola oil

Sweet and Spicy Cocktail Sauce

  • 1 cup good-quality ketchup
  • 1/2 cup sweet chili sauce
  • 2 tablespoons freshly grated ginger
  • 2 thai chilies, finely minced
  • 2 tablespoons brown sugar
  • 1/4 cup rice wine vinegar
  • 2 tablespoons lime juice

Instructions

Sweet and Spicy Cocktail Sauce

  • Combine all the cocktail sauce ingredients in a small saucepan and bring to a gentle simmer. Simmer for 5-10 minutes, until thickened. Cool to room temperature. Can be stored in the fridge for 1 week.

Fried Coconut Shrimp

  • Start by patting your peeled and deveined shrimp very dry with paper towels (especially if you're using previously frozen shrimp).
  • Whisk together the coconut milk, red curry paste, lime zest, fish sauce, salt, flour, egg, and baking powder until smooth. Transfer the shrimp to a baking dish and pour the batter over the shrimp. Toss well to coat and let the shrimp sit in the batter for at least 30 minutes at room temperature.
  • Combine the panko, coconut, and sesame seeds in a shallow dish or plate and toss to combine.
  • Fill a 4 qt dutch oven or pot with about 3 inches of canola oil and heat the oil over medium-high heat until the temperature reaches 360 F.
  • Remove the shrimp from the batter, shaking off an excess, and coat the shrimp in the panko coconut mixture. Lay the shrimp on a plate or baking sheet and continue coating the remaining shrimp.
  • In batches, fry the shrimp for 2-3 minutes per side until golden brown. Using a spider or slotted spoon, transfer the shrimp from the oil to a paper towel-lined tray to drain the excess oil. Repeat with the remaining shrimp, giving the oil time to heat back up between batches.
  • Serve the shrimp with sweet chili sauce, sweet and spicy cocktail sauce, limes and fresh herbs.