Sweet & Spicy Coconut Shrimp (Plus, enter to win $2,500!)

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I probably shouldn’t admit this, but I could eat these all night.

These shrimp are a little bit sweet and a little bit spicy. Their crisp coconut coating is made with eggs and sour cream, a combination that keeps them ridiculously moist.

Because you butterfly the shrimp, then stand them on end, they also make an impressive opener for a holiday feast.

Serve them as an appetizer, or go nuts and double the recipe to make it a main course.

Vote Hungry Mouse!

OK, so here’s the deal.

This is my entry in the Breakstone’s Battle of the Kitchen Bloggers, hosted by Sandra Lee. (Yep, the same folks who hosted last year’s Triple Churned Challenge.) I’ll have three more posts coming: one for an entree, one for a dessert, and a wrap up.

For the Showdown, Kraft invited me and 2 other bloggers to duke it out. Picture American Idol meets Iron Chef and you’ve kind of got the idea. (Our secret ingredient? Breakstone’s Triple Churned Sour Cream.)

The participating bloggers have a chance to win a cash prize (1st place is $350, 2nd place is $250, and 3rd place is $150).

Enter to win!

As part of the Holiday Showdown, you can enter win a handful of different prizes. If you enter, you’ll have a chance to win a $50 gift card (one winner each week).

You’ll also automatically be entered to win a grand prize of $2,500!

Sound enticing? I thought it might. Click here to enter to win. You can go back and vote and enter every day!

Alrighty, to the ovens!

Sweet & Spicy Coconut Shrimp

1 lb. large shrimp (21/25 count), peeled (leave the tail on), deveined & butterflied
½ cup flour
2 – 3 cups sweetened, flaked coconut
1 Tablespoon chili flakes
1 teaspoon parsley flakes
1 teaspoon kosher salt
1 cup Breakstone’s sour cream
2 extra-large eggs

Serves 4-6 as an appetizer

Preheat your oven to 425 degrees. Line a sheet pan with parchment paper and set aside.

Set up your dredging station

Toss the flaked coconut, chili flakes, parsley, and kosher salt in a medium-sized bowl. Set aside.

 

Whisk the sour cream and eggs together in a medium-sized bowl. Set aside.

Put the flour in a medium-sized bowl. Set aside. Your counter should look kinda like this at this point:

Prep the shrimp

Rinse your shrimp and pat them dry with paper towels. If you didn’t buy butterflied shrimp, here’s how to do that.

Grab a shrimp.

With a small, sharp knife, slit the shrimp down its back, cutting about halfway through. (If your shrimp weren’t deveined prior to purchase, you’ll want to yank out the black stuff you see when you make this cut. This is the shrimp’s intestinal track, and you never want to serve it. It’s perfectly edible, but a lot of folks will balk at it.)

And…voila! One butterflied shrimp. Repeat with the rest of the shrimp.

Once you’ve butterflied all your shrimp, grab one by the tail and dip him in the flour. You want to coat all the shrimp except for the tail shell.

Give him a quick shake over the bowl to knock off the excess.

Again, holding him by the tail, dip the floured shrimp into the egg mixture.

Holding him by the tail, drop the coated shrimp in the flaked coconut, and roll him around until he’s completely coated.

When he’s coated in coconut, set him down on your prepared sheet pan, butterflied end down. His tail should curl up and over his body.

Repeat with the rest of the shrimp.

Roast the shrimp

Roast the shrimp in your pre-heated, 425-degree oven for about 15-17 minutes.

When done, yank the pan out of the oven. Cool for 5 minutes on the pan, then serve immediately.

When they’re done, the shrimp will be crisp and lightly browned, on both the top and the bottom.

Serving tips

Now, these are great as is. If you’d like to serve them with a sweet dipping sauce, try warmed apricot preserves. For a more savory sauce, serve with equal parts light soy sauce and grated ginger.

Keep the cooked shrimp for up to one day in the fridge. Honestly, though, they’re best when they’re hot out of the oven.

Enjoy!

Please vote for The Hungry Mouse!

Click here to enter to vote and enter to win.

Serves 4-6

Sweet & Spicy Coconut Shrimp (Plus, enter to win $2,500!)

These shrimp are a little bit sweet and a little bit spicy. Their crisp coconut coating is made with eggs and sour cream, a combination that keeps them ridiculously moist.

Save Recipe

Ingredients

1 lb. large shrimp (21/25 count), peeled (leave the tail on), deveined & butterflied
½ cup flour
2 - 3 cups sweetened, flaked coconut
1 Tablespoon chili flakes
1 teaspoon parsley flakes
1 teaspoon kosher salt
1 cup Breakstone’s sour cream
2 extra-large eggs

Instructions

  1. Preheat your oven to 425 degrees. Line a sheet pan with parchment paper and set aside.
  2. Toss the flaked coconut, chili flakes, parsley, and kosher salt in a medium-sized bowl. Set aside.
  3. Whisk the sour cream and eggs together in a medium-sized bowl. Set aside.
  4. Put the flour in a medium-sized bowl. Set aside. Rinse your shrimp and pat them dry with paper towels.
  5. Grab one by the tail and dip him in the flour. You want to coat all the shrimp except for the tail shell. Give him a quick shake over the bowl to knock off the excess.
  6. Again, holding him by the tail, dip the floured shrimp into the egg mixture.
  7. Holding him by the tail, drop the coated shrimp in the flaked coconut, and roll him around until he's completely coated.
  8. When he's coated in coconut, set him down on your prepared sheet pan, butterflied end down. His tail should curl up and over his body.
  9. Repeat with the rest of the shrimp.
  10. Roast the shrimp in your pre-heated, 425-degree oven for about 15-17 minutes.
  11. When done, yank the pan out of the oven. Cool for 5 minutes on the pan, then serve immediately. Enjoy!
  12. Serving tips: Now, these are great as is. If you'd like to serve them with a sweet dipping sauce, try warmed apricot preserves. For a more savory sauce, serve with equal parts light soy sauce and grated ginger.
http://www.thehungrymouse.com/2011/11/01/sweet-spicy-coconut-shrimp/

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Jessie Cross is a cookbook author and creator of The Hungry Mouse, a monster online food blog w/500+ recipes. When she's not shopping for cheese or baking pies, Jessie serves as an Associate Creative Director at PARTNERS+simons, a boutique ad agency in Boston. She lives in Salem, Massachusetts with her husband and two small, fluffy wolves.

19 COMMENTS

  1. These look and sound delicious! I’ve never had coconut shrimp but have always wanted to. Your scrumptious photos make me determined to give them a try soon.

  2. These look absolutely amazing. Sadly my two boys and I are deathly allergic to shellfish 🙁 I sometimes cheat and take shots of benedryl when lobster is involved though…..can’t resist!

  3. These look amazing. It is just ashame that my husband doesn’t like Coconut Shrimp. I know I know we all have our crosses to bear, and he is mine (but I love him). I will keep this recipe for the next holiday get together where there are other things for him to have.

  4. Hi Jessie – these look yummy! Would it work if I breaded them and didn’t pop them in the oven immediately? I’d like to bring them to a friend who lives about five min. away. Or would it be better to make them, then gently reheat?

  5. These Shrimp look awesome.. My favorite shrimp dish ever was coconut beer shrimp, going to try this, it could easily become my fav! Thanks for the share, and you got my vote!

  6. This looks fabulous! Will try it for our Christmas Eve buffet. Thanks for the detailed photos. They are an amazing way to make it clear step by step how to turn this appetizer out as well as yours did.

  7. I LOVE coconut shrimp and your recipe seems so easy to make at home! Will be doing very soon…and GOOD LUCK IN THE CONTEST!!!

  8. The link takes me to a page in Japanese. So I could not vote for you. Sorry. The coconut shrimp are my favorite. Will try this for Christmas.

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