Coconut Shrimp With Dipping Sauce

The best part is, the shrimp only take about 2 minutes to fry. It’s easy to scale this recipe up to make these in large quantities for a crowd!

Why Everyone Loves Coconut Shrimp

I have eaten a lot of coconut shrimp in my day, and made quite a few batches myself. There is just something about them that makes them a perpetual crowd pleaser. Put them out at any party, and watch them disappear! Party or no party, this recipe is even good enough to make in a small batch. For me personally, if you ask me why coconut fried shrimp is so good, I’d say you had me at fried shrimp. But I think it also has to do with the crispy, crunchy texture of the coating, that nutty, heavenly coconut aroma, and the interplay of sweet and savory flavors. Even Sarah & Kaitlin, who aren’t necessarily big shrimp lovers, gobbled these up when we blogged them. The best part about these coconut shrimp is not just that they’re appetizing and impressive to guests, it’s that they’re easy to make––especially in large quantities.

No-Fuss Frying Method That doesn’t use too much oil

A lot of people avoid recipes that involve deep-frying. Taking out all that oil, figuring out how to use or dispose of the oil after the frying is over…it can be a bit of a hassle! The most ideal option for this recipe is desiccated coconut. It has a finer texture than regular shredded coconut, making it more ideal for coating the shrimp. That said, if all you can find is shredded coconut, it will work. You can also run the coconut through the food processor to give it a finer texture. You can use unsweetened or sweetened coconut in this recipe, depending on whether or not you want to emphasize that sweet-savory combo! Note that sweetened coconut may be more prone to burning due to the sugar in it, so pay careful attention to your oil temperature. But what if I told you that you could make these coconut shrimp with only a couple of cups of oil? The key is so simple that it seems silly to call it a “method.” But essentially, it’s just…use a smaller pot! I like to use a small to medium saucepan, and I only fill it with about 3 inches of oil. Because these shrimp cook so quickly (2 minutes!) you can cook them in many smaller batches, even if you’re cooking for a crowd. This reduces oil usage, and makes deep frying seem a bit less overwhelming. One point to make here is to use a pot An alternative would be shallow-frying the shrimp in a larger pan, with about 1/2 inch of oil. In that case, you would just fry the shrimp for about 90 seconds per side until golden. If using this method, just be sure not to put too many shrimp in the pan. Keep them about 1 inch apart, so they have plenty of room to get golden and crispy.

What Dipping Sauce Goes Well with Coconut Shrimp?

Though coconut shrimp are great alone, a tangy, sweet dipping sauce with a hint of heat is the perfect match for this crispy shrimp hors d’oeuvre. It would be great for cooking a noodle dish like Pad Thai or Shrimp Chow Mein, or really any stir-fry dish that you want to add umami to! Strain the oil into a clean container, and refrigerate. We like to use this oil within about 1 month. It’s no coincidence that in Chinese cuisine, fried foods are often served with tangy and sweet dipping sauces like duck sauce or plum sauce. The combination just works! The dipping sauce I include with this recipe is similar to our homemade duck sauce, with some added heat from chili flakes! Ok, let’s get to the recipe!

Coconut Shrimp Recipe Instructions

Make the dipping sauce:

Combine all the sauce ingredients in a small bowl and set aside. I always suggest you taste it and adjust the seasoning to your own preferences. Add more chili flakes if you like an extra spicy kick. Add more honey if you like it sweet, or another few drops of vinegar if you like your dipping sauce on the tangy side. Feel free to make it your own!

Butterfly the shrimp:

Butterfly the shrimp and pat them dry. I like to butterfly the shrimp from the back, so the coconut shrimp have a nice presentation with the tails up in the air. For more detail on how to cut and butterfly shrimp, see our post on how to prepare shrimp. Scroll down to the butterflying section and look at “The Back Butterfly” method for more detail on how I prepped the shrimp for this recipe.

Make the batter & dredge:

In a medium bowl, mix together the flour, cornstarch, baking powder, baking soda, salt, garlic powder, and onion powder. Stir in the ice water to form a batter. Dip the shrimp in the batter and coat them up to but not including the tail shells. The small portion of shell/tail should be exposed to crisp up in the frying oil. Dredge the battered shrimp in the desiccated coconut. Lightly press the coconut into the shrimp until well-coated. Shake off any excess.

Fry the shrimp:

In a small pot, at least 3 inches deep, add enough oil to submerge the shrimp (2-3 inches of oil should do it). Heat to 325 degrees F, and use a candy thermometer to ensure the temperature remains consistent, adjusting your heat as necessary. Hold the shrimp by their tails and lower into the oil. Fry in small batches for about 2 minutes until golden brown. Use a slotted spoon to lift the shrimp out of the oil, and let the excess oil drip off before transferring to a rack or paper towel-lined plate. Sprinkle with a pinch of salt if desired. Clean the oil between batches. Simply use a fine mesh strainer between batches to remove any coconut flakes or other particles from the oil and discard. (If frying in a smaller pot, a small fine-mesh strainer—the kind that you might use for cocktails—is ideal here!) Serve immediately with the prepared dipping sauce!