Coconut Crusted Shrimp Recipe

Back to Coconut-Crusted Shrimp All Reviews for Coconut-Crusted Shrimp - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 30 mins Servings: 4 coconut-shrimp-029-med109951.jpg

Ingredients Ingredient Checklist 3 tablespoons vegetable oil 1 1/2 cups panko (Japanese breadcrumbs) 1/2 cup sweetened shredded coconut, roughly chopped 1/2 cup Dijon mustard 1/2 teaspoon curry powder 2 large egg whites 1 pound large shrimp, peeled and deveined, tails left on 1 lime, cut into wedges

Cook’s Notes Panko These flaky breadcrumbs make the crunchiest coating. Find them in the Asian-foods aisle.

Gallery Read the full recipe after the video.

Recipe Summary prep: 20 mins total: 30 mins Servings: 4 coconut-shrimp-029-med109951.jpg

Gallery

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 20 mins total: 30 mins Servings: 4

Recipe Summary

prep: 20 mins total: 30 mins

Servings: 4

prep: 20 mins

total: 30 mins

prep:

20 mins

total:

30 mins

Servings: 4

4

coconut-shrimp-029-med109951.jpg

coconut-shrimp-029-med109951.jpg

Ingredients

Ingredients

• 3 tablespoons vegetable oil 1 1/2 cups panko (Japanese breadcrumbs) 1/2 cup sweetened shredded coconut, roughly chopped 1/2 cup Dijon mustard 1/2 teaspoon curry powder 2 large egg whites 1 pound large shrimp, peeled and deveined, tails left on 1 lime, cut into wedges

Directions

Preheat oven to 375 degrees. Set a wire rack in a rimmed baking sheet.

In a medium skillet, heat oil over medium. Add panko and toast, stirring, until golden, about 5 minutes. Transfer panko to a medium bowl; stir in coconut. In another medium bowl, whisk together Dijon, curry powder, and egg whites.

Dip shrimp in Dijon mixture, then coat with panko mixture, gently pressing to adhere. Place shrimp on rack and bake until opaque throughout, 10 to 12 minutes. Serve with lime wedges.

Cook’s Notes Panko These flaky breadcrumbs make the crunchiest coating. Find them in the Asian-foods aisle.

Cook’s Notes

Panko These flaky breadcrumbs make the crunchiest coating. Find them in the Asian-foods aisle.

Reviews (5)

 Add Rating & Review     44 Ratings   5 star values:        8    4 star values:        11    3 star values:        17    2 star values:        6    1 star values:        2        

Reviews (5)

Add Rating & Review     44 Ratings   5 star values:        8    4 star values:        11    3 star values:        17    2 star values:        6    1 star values:        2       

Add Rating & Review

44 Ratings 5 star values: 8 4 star values: 11 3 star values: 17 2 star values: 6 1 star values: 2

44 Ratings 5 star values: 8 4 star values: 11 3 star values: 17 2 star values: 6 1 star values: 2

44 Ratings 5 star values: 8 4 star values: 11 3 star values: 17 2 star values: 6 1 star values: 2

• 5 star values: 8 4 star values: 11 3 star values: 17 2 star values: 6 1 star values: 2

  Martha Stewart Member     Rating: Unrated       06/28/2013   These are excellent. Better (and healthier) that the fried version of coconut shrimp we commonly see here in Hawaii. Don't reduce the portions of the ingredients. You'll want the layers-of-flavors. I served with Thai Sweet Chili Sauce for dipping.  
  
  Martha Stewart Member     Rating: Unrated       06/14/2013   I liked this recipe a lot but I did use less Dijon mustard because I did not want that flavor to be dominating the dish and to satisfy my family's tastes. I used only about two tablespoons of mustard which added just a touch of flavor and did not overwhelm the dish. I really liked the idea of precooking the breadcrumbs and that I did not have to fry the shrimp. Everyone liked this dish and I would make it again.  
  
  Martha Stewart Member     Rating: Unrated       06/08/2013   Made this with tilapia fillets and it worked really well, just took a little longer to cook. If you want more coconut, then increase the ratio of panko to coconut. If you want less mustard, then don't leave quite so much on when you dip in the panko. I think it's just fine as is and will not be altering the recipe.  
  
  Martha Stewart Member     Rating: Unrated       05/18/2013   Well, I like them. You can add more coconut if you like, but between the toasted panko & coconut, I thought they had more than enough flavor. I barely tasted mustard. Served with steamed spinach. Yum.  
  
  Martha Stewart Member     Rating: Unrated       05/14/2013   These are terrible. I'm pretty upset that I wasted a pound of shrimp on them. They don't taste like coconut at all; they taste like mustard. The recipe calls for a tiny amount of coconut... they're COCONUT shrimp! If you like coconut shrimp, don't make these.  
  

  Martha Stewart Member

  Rating: Unrated 06/28/2013

These are excellent. Better (and healthier) that the fried version of coconut shrimp we commonly see here in Hawaii. Don’t reduce the portions of the ingredients. You’ll want the layers-of-flavors. I served with Thai Sweet Chili Sauce for dipping.

Rating: Unrated

Rating: Unrated 06/14/2013

I liked this recipe a lot but I did use less Dijon mustard because I did not want that flavor to be dominating the dish and to satisfy my family’s tastes. I used only about two tablespoons of mustard which added just a touch of flavor and did not overwhelm the dish. I really liked the idea of precooking the breadcrumbs and that I did not have to fry the shrimp. Everyone liked this dish and I would make it again.

Rating: Unrated 06/08/2013

Made this with tilapia fillets and it worked really well, just took a little longer to cook. If you want more coconut, then increase the ratio of panko to coconut. If you want less mustard, then don’t leave quite so much on when you dip in the panko. I think it’s just fine as is and will not be altering the recipe.

Rating: Unrated 05/18/2013

Well, I like them. You can add more coconut if you like, but between the toasted panko & coconut, I thought they had more than enough flavor. I barely tasted mustard. Served with steamed spinach. Yum.

Rating: Unrated 05/14/2013

These are terrible. I’m pretty upset that I wasted a pound of shrimp on them. They don’t taste like coconut at all; they taste like mustard. The recipe calls for a tiny amount of coconut… they’re COCONUT shrimp! If you like coconut shrimp, don’t make these.

All Reviews for Coconut-Crusted Shrimp

• of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Coconut-Crusted Shrimp

• of Reviews

  Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest