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Coconut shrimp that's as good as any you'll find at a restaurant, but gluten-free and made with more wholesome ingredients.
My obsession with coconut shrimp started while in Kona, Hawaii a few years ago. I'd then seek them out any time I went back or somewhere else tropical.
As soon as I tasted one, I knew I'd have to recreate my own version at home. Between the crispy texture, slightly sweet coconut, salty shrimp, and the pineapple dipping sauce. It's basically a tropical rager on your tastebuds.
Ingredients
- large shrimp - peeled, deveined, and tails on
- tapioca starch - also called tapioca flour
- plantain chips
- unsweetened shredded coconut
- eggs
- salt and pepper
Ingredient Notes
Plantain chips are a great substitute for panko crumbs (which is usually what is used to bread coconut shrimp) because of the high starch content in plantains.
The unsweetened coconut can either be finely shredded or regular-sized shreds. Just make sure to use shreds and not coconut flakes.
How To Make Coconut Shrimp
Make the 'breadcrumbs'. Put the plantain chips in the bowl of a food processor fitted with the s-blade and pulse until you have a coarse breadcrumb texture.
Prep the dredging station. Get three bowls ready. Combine the tapioca, salt, and pepper in the first. Beat the eggs in the second bowl. In the third bowl, combine the shredded coconut and crushed plantain chips.
Coat the shrimp. Dip the shrimp into the tapioca, then the eggs, and then dredge the shrimp into the plantain/coconut mixture. Use your hands to gently press it in - each shrimp should be well-coated. Set the coated shrimp aside on a plate as you coat the remaining shrimp.
Shallow-fry. Add enough oil to cover the bottom of a large skillet over medium heat. Shallow fry the coconut shrimp in batches but don't crowd the pan. Cook for 2-3 minutes, flip and cook the other side for 2-3 more minutes or until golden brown.
Place the cooked coconut shrimp on a cooling rack to retain their crispy texture while you finish cooking the rest.
Make It Your Way: Ingredient Substitutions
Please remember that recipes are just a starting point.
How can you make this coconut shrimp using what you already have? Here are some ideas…
- No tapioca starch/flour? ➝ sub arrowroot powder or all-purpose (gluten-free or regular)
- Not gluten-free? ➝ use panko bread crumbs instead of the plantain chips
Tools Needed
- food processor
- skillet or dutch oven - I like the dutch oven for less splattering, but either will work
- tongs
Helpful Tips For Making The Best Coconut Shrimp
Keep The Tails Exposed
This isn't my first rodeo with making coconut shrimp, but you wouldn't know that by looking at the photos because I accidentally breaded the tails of that batch.
So, learn from my mistake and keep them out so you don't have any unpleasant bites.
Golden, Not Blackened
I find it helpful to remove some of the darkened coconut pieces that have fallen off the shrimp in the bottom of the pan between batches. This ensures that the next batch is going to have a lovely golden color instead of some blackened spots.
How to Serve Coconut Shrimp
I’d recommend serving it with pineapple jam or marmalade to really bring it home with the tropical feel, but you could also serve it with cocktail sauce.
What Goes With Coconut Shrimp?
Here are a few ideas for what to serve with coconut shrimp:
- potatoes: simple roasted fingerling potatoes or crispy smashed potatoes
- salad: massaged kale salad, butter lettuce salad, black bean and corn salad, fennel salad
- coleslaw (no mayo)
- roasted vegetables
Gluten-Free Coconut Shrimp
Ingredients
- 1 pound large shrimp peeled, deveined, tails on
- 1 ⅓ cups plantain chips see notes
- 1 cup unsweetened shredded coconut not flakes
- ⅓ cup tapioca starch
- 2 eggs, beaten
- 3-4 tablespoons avocado or coconut oil
Instructions
- Put the plantain chips in the bowl of a food processor fitted with the s-blade and pulse until you have a coarse breadcrumb texture.
- Get three bowls ready. Combine the tapioca, salt, and pepper in the first. Beat the eggs in the second bowl. In the third bowl, combine the shredded coconut and crushed plantain chips.
- Dip the shrimp into the tapioca, then the eggs, and then dredge the shrimp into the plantain/coconut mixture. Use your hands to gently press it in - each shrimp should be well-coated. Set the coated shrimp aside on a plate as you coat the remaining shrimp.
- Add enough oil to cover the bottom of a large skillet over medium heat. Shallow fry the coconut shrimp in batches but don't crowd the pan. Cook for 2-3 minutes, flip and cook the other side for 2-3 more minutes or until golden brown. Place the cooked coconut shrimp on a cooling rack to retain their crispy texture while you finish cooking the rest.
- Store in the refrigerator for up to 3 days. Reheat by placing under the broiler for a few minutes
Notes
- plantain chips: after you put the plantain chips in a food processor, you'll have just over ¾ cup, which is the amount you'll need.
- serve with pineapple jam
- How can you make this coconut shrimp using what you already have? Here are some ideas…
- No tapioca starch/flour? ➝ sub arrowroot powder or all-purpose (gluten-free or regular)
- Not gluten-free? ➝ use panko bread crumbs instead of the plantain chips
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