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coconut shrimp recipe card

Coconut Shrimp

  • Author: Funky Asian Kitchen
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: serves 4-6 1x
  • Category: small plates
  • Cuisine: Pan-Asian

Ingredients

Scale

Tamarind Dipping Sauce:

  • ¼ cup tamarind concentrate
  • 2 Tablespoons neutral oil
  • 1 Tablespoon packed light brown sugar
  • ½ teaspoon garlic powder
  • 2 tablespoons mayonnaise
  • 1 tablespoon soy sauce

For Shrimp:

  • 1 pound peeled and deveined jumbo shrimp, (13/15 count)
  • 1 cup sweetened coconut flakes 
  • 1 cup panko breadcrumbs
  • 1 Tablespoon Neutral Oil
  • 2 eggs
  • ¼ cup all purpose flour 
  • ¼ teaspoon paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 4 dashes salt
  • A pinch of ground black pepper
  • Oil Spray

Instructions

  1. Combine all the sauce ingredients (tamarind concentrate, oil, garlic powder, mayonnaise, light brown sugar, and soy sauce) in a small bowl and stir to combine. Set aside. 
  2. Pat the shrimp dry and then cut ¾ of the way through the back of the shrimp. Flatten the shrimp gently (either with your hand, back of your knife, or a heavy cup) so it’s butterflied. Set aside. 
  3. Heat a small skillet over medium heat. Add the panko breadcrumbs and the oil. Toast the breadcrumbs for 2-3 minutes, moving them constantly, until they are a nice golden color. Set aside in a bowl.
  4. Heat the same pan over medium heat and add the coconut flakes. Toast them in the pan the same way: 2-3 minutes on medium heat, moving them around, until lightly golden. (The coconut flakes will not be completely golden, which is fine because they will finish toasting later in the oven). Add them to the bowl of toasted panko breadcrumbs and stir to combine. Set aside to cool.
  5. Combine the flour, paprika, garlic powder, and onion powder in a shallow bowl and use a fork to stir to combine. Set aside.
  6. Crack the eggs into a small bowl and whisk with a fork. Set aside. 
  7. Season the shrimp with the salt and pepper and toss to combine.
  8. Line up your dredging station with the shrimp, flour mixture, egg wash, and coconut breadcrumbs.
  9. Take one shrimp and dredge the shrimp in the flour so it’s completely coated. Dust off any excess flour and then dip it into the egg. Finally put the shrimp into the coconut crumb mixture. Lightly press the coconut into the shrimp so it is well-coated. Set aside on a plate and continue dredging the remaining shrimp.
  10. Preheat the oven to 425. 
  11. Line a baking tray with parchment paper and spray generously with the oil spray. Line the shrimp on the baking tray and spray the top of the shrimp again with the oil.
  12. Bake the shrimp for 10-12 minutes until the shrimp are golden brown. Serve immediately with the tamarind sauce on the side.

Notes

*You can prep and refrigerate the shrimp to bake the following day. 

*You can also prep the shrimp and then freeze them on a tray until frozen solid. Then store them in a freezer bag until ready to bake. Bake them straight from the frozen state, adding 3-4 more minutes to your cooking time.

Keywords: coconut shrimp, tamarind, baked