Coconut Shrimp Recipe

September 7th, 2016

It’s 4 p.m. and you need a quick appetizer idea that’s sure to surprise and delight at a last-minute party. Our suggestion? These golden encrusted coconut shrimp, which are rich in protein, full of tropical, summery flavor—and a breeze to make. Go ahead, put this dish out on the table and see how fast it disappears!

Coconut Shrimp

Yield: 4 to 6 servings
Active Time: 15 minutes


3/4 cup coconut oil
2 large eggs
Sea salt
Freshly ground peppper
2 cups shredded coconut
1 1/2 pounds shrimp, peeled and deveined


Pour coconut oil into a large heavy-bottomed pot or cast iron skillet (you want at least 2 to 3 inches of oil for frying), and heat over medium-high heat.

Beat eggs, a pinch of salt, and freshly ground pepper together in a small bowl. Place shredded coconut on a plate.

Pat shrimp dry, then dip in egg mixture and dredge in shredded coconut, pressing the coconut to the shrimp to cover all sides.

Working in batches, fry shrimp in hot oil until golden brown, about 3 minutes.

Photo credit: Paul Delmont

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Merce MuseThrive Market Food Editor

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