Making Coconut Shrimp Without A Deep Fryer

Coconut shrimp is a delicious, sweet, and crispy finger food that can be served as an appetizer or a main course. The good news is that you don't need a deep fryer to make it! Here's how to make this tasty treat without one.

First, prepare your shrimp by peeling and deveining them if they aren't already. Pat them dry with paper towels and season with salt and pepper. Set up three bowls for the breading: one with flour, one with beaten eggs, and the last with a mixture of shredded coconut and panko breadcrumbs. Dunk the shrimp first into the flour, then the eggs, and finally the coconut-panko mix. Make sure each shrimp is well-coated.

Next, heat your oil. Peanut, vegetable, or avocado oil is best due to their high smoke points. You'll want to heat the oil to around 350-375°F (175-190°C).

Now it's time to fry! Fry the shrimp in batches, being careful not to overcrowd the pan. Depending on your method, you may need to flip the shrimp halfway through. They should fry for about 2-3 minutes per side, or until they are golden brown.

Once they're done, remove the shrimp from the oil and drain them on a paper towel-lined plate. Serve immediately with your favorite dipping sauce. Enjoy!

Prepare the shrimp

First, you'll want to gather your ingredients. You will need shrimp, of course, and most recipes recommend using large or jumbo shrimp for the best results. You will also need flour, eggs, and coconut for the coating, as well as oil for frying. Some recipes also call for additional ingredients like breadcrumbs, baking powder, milk, salt, and spices.

Once you have your ingredients, it's time to start preparing the shrimp. If your shrimp are not already peeled and deveined, you will need to do this yourself. You can find guides online that will walk you through the process step-by-step.

After your shrimp are cleaned and prepared, it's time to start the coating process. Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with a mixture of coconut and, optionally, breadcrumbs. You can season the flour with salt and pepper if desired.

Take each shrimp and dip it first into the flour, then the eggs, and finally into the coconut mixture. Make sure to coat the shrimp thoroughly in each step, shaking off any excess as you go. Place the coated shrimp on a plate or baking sheet while you repeat the process with the remaining shrimp.

Some recipes recommend refrigerating the coated shrimp for about 30 minutes before frying, to help the coating stick.

Make the batter

Making the batter for coconut shrimp is a simple process, but it does require some preparation. Here is a step-by-step guide on how to make the batter:

Firstly, you will need to prepare the ingredients. Gather all-purpose flour, eggs, baking powder, and either beer or milk. You can also add salt and pepper to taste. For the coconut mixture, you will need shredded coconut, either sweetened or unsweetened, and panko breadcrumbs. If you want to add extra flavour, you can include spices like paprika, garlic powder, or ground ginger.

Next, set up your work station. You will need three shallow dishes or bowls. In the first dish, combine the flour with the baking powder and any spices or seasonings you are using. In the second dish, beat the eggs until they are frothy or lightly beaten. In the third dish, mix together the shredded coconut and panko breadcrumbs.

Now you are ready to start coating the shrimp. Take each shrimp and first dredge it in the flour mixture. Make sure to shake off any excess flour. Then, dip the shrimp into the egg mixture, again shaking off any excess. Finally, add the shrimp to the coconut mixture and press gently until the crumbs adhere. It is important to coat the shrimp thoroughly and generously to ensure the batter sticks.

Once all the shrimp are coated, place them on a large plate or baking sheet lined with parchment paper. You can now put the shrimp in the refrigerator for about 30 minutes to chill. This step will help the batter set and ensure the shrimp cook evenly.

After the shrimp have chilled, you can start frying them. Heat your oil in a deep fryer, Dutch oven, or large skillet to between 350-375 degrees Fahrenheit. You want the oil to be hot enough so that the shrimp start cooking immediately, but not so hot that it burns the batter. Fry the shrimp in small batches, being careful not to overcrowd the pan. Fry for about 2-3 minutes per side, or until they are golden brown and cooked through.

And that's it! You now have delicious, crispy coconut shrimp. Serve them with your favourite dipping sauce and enjoy!

Coat the shrimp

Coating the shrimp is a three-step process. First, you'll need to coat the shrimp in flour. This will help the next layer stick to the shrimp. Next, you'll need to dunk the shrimp into a bowl of beaten eggs. Finally, you'll need to coat the shrimp in a mixture of coconut and breadcrumbs. This final coating will give the shrimp its signature sweetness and crispy texture.

To ensure the coatings stick, dip each shrimp first into the flour, shaking off any excess. Then, dip it into the egg mixture, allowing any excess to drip off. Finally, roll the shrimp in the coconut mixture, pressing gently to ensure the crumbs adhere.

For the coconut mixture, you can use either sweetened or unsweetened shredded coconut, depending on your preference for sweetness. If you're using sweetened coconut, the sugar on the shreds will melt and caramelize, creating a crisp and sweet coating. Unsweetened coconut will result in a less sweet coating, with a more natural coconut flavour.

As for the breadcrumbs, it's best to use Panko breadcrumbs, as their coarser texture will ensure a crunchier texture. Regular breadcrumbs tend to absorb more grease and liquid, resulting in a less crispy coating.

Here's a step-by-step guide to coating the shrimp:

• Set up three bowls in a line: one with flour, the next with beaten eggs, and the third with the coconut and breadcrumbs mixed together.
• Dip the shrimp, a few at a time, first into the flour, then the eggs, and finally the coconut-breadcrumb mixture.
• Ensure each shrimp is well-coated by gently pressing the coconut mixture onto the shrimp.
• Place the coated shrimp on a plate or baking sheet while you coat the rest.
• If you have time, refrigerate the coated shrimp for about 30 minutes before frying. This step will help the coating stick better and result in a crispier texture.

Now your shrimp are coated and ready for frying!

Fry the shrimp

Now it's time to fry the shrimp! If you don't have a deep fryer, you can use a large skillet or Dutch oven. Fill your chosen vessel with oil—you want enough oil to completely submerge the shrimp—and heat it to 350°F (175°C to 180°C). You can use peanut oil, vegetable oil, or coconut oil for frying.

While the oil is heating, prepare your shrimp. You should have already dredged the shrimp in flour, dipped them in a batter made from flour, egg, beer, and baking powder, and rolled them in a mixture of coconut flakes and breadcrumbs. These steps will help create a crispy exterior on your shrimp. Place the coated shrimp on a cutting board lined with parchment paper and freeze for about an hour.

Once the oil is hot, carefully add the shrimp in small batches of 7-10 pieces. Use a slotted spoon to stir the shrimp occasionally and ensure even cooking. Fry the shrimp for 2-3 minutes, or until they are golden brown. If you're frying on a stovetop, you'll need to flip the shrimp halfway through.

When the shrimp are done, remove them from the oil and place them on a paper towel-lined plate to drain any excess oil. Serve immediately to ensure maximum crispiness.

Enjoy your delicious, crispy coconut shrimp!

Drain the shrimp

Draining the shrimp is an important step in the cooking process. It ensures that the shrimp are not overcooked, which can result in a rubbery texture. Here are some detailed instructions on how to properly drain the shrimp when making coconut shrimp without a deep fryer:

• After breading and frying the shrimp, remove them from the oil: Use tongs or a slotted spoon to take the shrimp out of the hot oil once they are golden brown and cooked through.
• Place the shrimp on a paper towel-lined plate: This step helps to absorb any excess oil and prevent the shrimp from becoming soggy. It is crucial to use paper towels as they are highly absorbent.
• Let the shrimp cool slightly: Allow the shrimp to rest for a couple of minutes. This gives the paper towels time to absorb the excess oil.
• Drain the shrimp on a wire rack: If you want to ensure the shrimp are as crisp as possible, you can transfer them to a wire rack after they have rested on the paper towels. This allows air to circulate around the shrimp, ensuring they stay crisp and aren't sitting in any excess oil.
• Serve the shrimp immediately: Coconut shrimp are best served fresh, so it is recommended to serve them as soon as possible after frying. This will ensure the shrimp remain crispy and delicious.

By following these steps, you can ensure that your coconut shrimp are properly drained, resulting in a dish that is crisp, golden brown, and free of excess oil.

Frequently asked questions