Crispy Coconut Shrimp with Homemade Tartar Sauce
Crispy Outside, Tender Inside! Rich Coconut Shrimp Fritters & Refreshing Tartar Sauce Recipe
Discover how to make perfectly crispy coconut shrimp and a homemade tartar sauce that’s bursting with flavor! This recipe brings a restaurant-quality dish right to your kitchen, perfect for snacks, appetizers, or a delightful meal. Easy enough for beginners, yet impressive for any occasion.
Coconut Shrimp Ingredients
- 15 frozen raw shrimp (thawed)
- Pinch of salt
- Dash of pepper
- 2 large eggs
- 1 cup all-purpose flour
- 2/3 cup shredded coconut
- 2/3 cup breadcrumbs
Homemade Tartar Sauce
- 4 tbsp mayonnaise
- 1 tbsp honey mustard sauce
- 1/4 small onion, finely minced
- 2-3 dill pickles, finely chopped
- 0.5 tbsp lemon juice
- 1 pinch of salt
- A little ground black pepper
- 1 tsp sugar
- 4 tbsp mayonnaise
- 1 tbsp honey mustard sauce
- 1/4 small onion, finely minced
- 2-3 dill pickles, finely chopped
- 0.5 tbsp lemon juice
- 1 pinch of salt
- A little ground black pepper
- 1 tsp sugar
Cooking Instructions
Step 1
Rinse the thawed shrimp under cold water and pat them thoroughly dry with paper towels. This is crucial for a crispy coating. Season the shrimp lightly with salt and pepper, and let them marinate for about 10 minutes.
Step 2
Prepare the coating mixture for ultimate crispiness. In a shallow dish, combine the shredded coconut and breadcrumbs in a 1:1 ratio. Mix well: use 2/3 cup shredded coconut and 2/3 cup breadcrumbs. This blend ensures a delightful texture and flavor.
Step 3
In another shallow dish, whisk the 2 large eggs until well beaten to create an egg wash. This will help the breading adhere to the shrimp.
Step 4
Now, bread the shrimp. Dredge each seasoned shrimp first in the all-purpose flour, ensuring it’s lightly coated. Then, dip it into the egg wash, letting any excess drip off. Finally, generously coat the shrimp with the coconut-breadcrumb mixture, pressing gently to make sure it sticks well. A good, thick coating is key for crispiness.
Step 5
Heat about 2-3 inches of neutral oil in a deep pot or Dutch oven to 170-180°C (340-350°F). You can test the oil temperature by dropping a tiny bit of flour; it should sizzle immediately. Carefully place the breaded shrimp into the hot oil, being careful not to overcrowd the pot (fry in batches if necessary). Fry for about 2-3 minutes, or until the coating is golden brown and crisp. Drain the shrimp on a wire rack set over a baking sheet to remove excess oil. Let them cool slightly before serving for the best crispy texture. Enjoy your delicious coconut shrimp! : )
Step 6
Let’s whip up a quick and delicious tartar sauce! In a medium bowl, combine 4 tbsp of mayonnaise, 1 tbsp of honey mustard sauce, 1/4 of a small onion finely minced, 2-3 finely chopped dill pickles, and 0.5 tbsp of fresh lemon juice. Add a pinch of salt, a little freshly ground black pepper, and 1 tsp of sugar for a balanced flavor. Stir everything together until well combined. Your homemade tartar sauce is ready to be served alongside the crispy coconut shrimp! : ).
