No matter which method you choose to use when making these coconut shrimp – pan-frying on the stovetop or air-frying on your counter – you’ll love the results. I have to admit, however, that my preference is for the air-fried version. It’s light, crispy and doesn’t leave you missing any flavor. Instead, the flavor of the shrimp and the coconut is really able to shine through. If you don’t have an air fryer, however, it’s great to know that you can make these shrimp the stovetop with just about 1/2-inch of oil in the pan, rather than deep-frying.
Start with large shrimp. I like to peel and devein my own shrimp because you generally get better quality shrimp that way – they haven’t been handled as much as peeled and deveined shrimp. It also allows me to leave the tail of the shrimp intact which serves as a sort of handle for your guests to use to pick the shrimp up. It does take a little time, but the rest of the recipe is so quick that you do have some extra minutes.
You can do the work of peeling and deveining the shrimp AND coating them ahead of time if you are planning on serving these at a party and have other tasks to do. Leave them on a baking sheet in your refrigerator and then air-fry or pan-fry just before serving.
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I made the coconut shrimp today. It was so easy I don’t know why I’ve been paying so much money for it at restaurants.
Your instructions are so easy to follow and use ingredients I have at home.
For the sauce I improvised. I had orange marmalade and a pineapple/habanero salsa that I mixed together. It was yummy.
Sounds delicious! So glad you liked the recipe. 🙂
This is a silly question: Is the 1lb of peeled & deveined shrimp raw or the already cooked that you use for shrimp cocktail?? Just want to make sure before I go shopping!!
Hi Terry. The shrimp is raw. 🙂
Coconut shrimp makes a fabulous finger food for a party, but can be prepared as a quick dinner too. We had it with a simple green salad topped with sesame ginger dressing, a few crushed peanuts, and edamame. And wine. Always wine. ENJOY! ??
I do not have an air fryer. Can I bake them in the oven. If I can at what temperature and for how long
You can bake them in the oven at 425°F for about 10-12 minutes. Flip them over halfway through so both sides get crispy.
Delicious! I didn’t have lime (next time for sure). My dipping sauce was orange marmalade, pineapple/apricot jam, finely chopped fresh ginger and garlic, dried mustard and a little vinegar. New to air frying and finding your creative recipes are well written!
Made them as an appetizer for the football games today. They were great. We enjoyed them with duck sauce and Thai sweet chili as optional dipping sauces. They are now on the list of favorite home appetizers. Thank you.