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Crispy coconut shrimp served with chipotle mayo, a delicious appetizer option.

Crispy Coconut Shrimp and Savory Coconut Mushrooms

Enjoy a fun appetizer night at home with crispy coconut shrimp and savory coconut mushrooms, perfect for entertaining and customizable with various dipping sauces.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American, Fusion
Calories: 300
Ingredients Method Notes

Ingredients
  

Crispy Coconut Shrimp
  • 1 pound large shrimp, peeled and deveined Tails on for presentation, fresh or thawed from frozen.
  • 1/2 cup all purpose flour For the first light coat.
  • 2 large eggs Whisked with a tiny splash of water.
  • 1 cup shredded coconut, unsweetened Combined with panko breadcrumbs.
  • 1 cup panko breadcrumbs For serious crunch.
  • 1 teaspoon salt For seasoning each layer.
  • 1 teaspoon black pepper For seasoning each layer.
  • 1/2 teaspoon garlic powder Add a pinch to the flour.
  • 1/2 teaspoon smoked paprika Add a pinch to the flour.
Savory Coconut Mushrooms
  • 8 ounces cremini mushrooms, sliced Easy to find and hold their shape.
  • 1/2 cup coconut milk Creates a glossy coating.
  • 2 tablespoons soy sauce Or tamari for gluten-free.
  • 1 clove garlic, minced For flavor.
  • 1 lime juiced Adds brightness.

Method
 

Preparation
  1. Pat the shrimp dry with paper towels.
  2. Prepare three dipping stations: Bowl one with flour, salt, pepper, garlic powder, and smoked paprika; Bowl two with whisked eggs; Bowl three with panko and shredded coconut.
Coating
  1. Coat shrimp in flour, shaking off excess. Then dip in eggs, letting excess drip off. Finally, press shrimp into the coconut panko mix.
Cooking Shrimp
  1. For frying: Heat oil in a skillet until hot. Fry shrimp for 2 to 3 minutes per side until deep golden.
  2. For air frying: Spray basket and shrimp lightly with oil. Air fry at 400°F for 8 to 10 minutes, flipping halfway.
  3. For baking: Place on a rack over a baking sheet and bake at 425°F, flipping once, until browned.
Cooking Mushrooms
  1. While shrimp cooks, sauté sliced mushrooms in oil until browned and they release water.
  2. Add minced garlic and coconut milk. Stir in soy sauce and cook until it thickens slightly.
  3. Finish with black pepper and lime juice.
Serving
  1. Serve shrimp and mushrooms together on a large platter with a selection of dipping sauces.

Notes

If frying, have sauces cold and shrimp hot for best flavor. Consider adding toasted coconut on mushrooms for extra texture.