Coconut shrimp is jumbo shrimp dipped in egg, packed into a coconut and flour breading seasoned with paprika, garlic and cumin, and fried until the coconut goes golden. It is on Belizean menus up and down the coast, and it is a fast dish: about 30 minutes start to finish.
Coconut shrimp is not unique to Belize. It turns up across the Caribbean and well beyond it. What Belize brings to it is the shrimp, from a farmed-shrimp industry that supplies both the local table and export markets, and the habit of eating it with rice and beans rather than as a starter.
Half-sheet aluminum is the right size for sheet-pan chicken, roasted plantains, or toasted cassava bread. Commercial-weight aluminum doesn't warp under the long roast.
Ingredients
- 1 lb (450 g) jumbo shrimp, about 16 to 20
- 1 cup (85 g) coconut flakes, unsweetened
- 1 cup (120 g) flour
- 2 eggs
- 1 tablespoon (7 g) paprika
- 1 tablespoon (9 g) garlic powder
- 1 tablespoon (6 g) cumin
- Salt and pepper to taste
- Vegetable oil for frying, about 2 cups (480 ml) for shallow frying
Instructions
- Peel and devein the shrimp, leaving the tails intact. Pat them completely dry, because wet shrimp will not hold breading.
- In a mixing bowl, combine the coconut flakes, flour, paprika, garlic powder, cumin, salt, and pepper, and mix well.
- In another bowl, beat the eggs.
- Dip the shrimp in the egg mixture and then coat them with the coconut breading, pressing the coating on so it sticks.
- Heat the vegetable oil in a frying pan over medium heat. Medium, not high. Coconut browns well before the shrimp is done and high heat burns the coating.
- Fry the shrimp in batches for 2 to 3 minutes on each side or until they turn golden brown. Crowding the pan drops the oil temperature and the coating goes soggy.
- Place the fried shrimp on a paper towel to absorb any excess oil.
- Serve hot with your preferred dipping sauce and side dish.
Serving Suggestions
As an appetizer, serve it with a sweet and tangy dipping sauce such as mango chutney or pineapple salsa. As a main course, serve it with rice and beans or a fresh salad.
A wedge of lime and a shake of habanero sauce is how it usually turns up in Belize, and both cut the sweetness of the coconut.
Storage and Make-Ahead
Eat it the day it is fried. Fried coconut breading is at its best in the first hour and there is no getting that back.
Leftovers keep two days refrigerated. Reheat in a hot oven or an air fryer at 375°F (190°C) for 5 to 6 minutes, never in a microwave, which steams the coating off.
You can bread the shrimp a few hours ahead and keep them uncovered on a rack in the fridge. The surface dries slightly, which actually helps the coating stay put in the oil. Do not stack them.
Equipment
A heavy frying pan and about an inch of oil is enough. This is a shallow fry, not a deep fry, so a whole pot of oil is wasted here.
Two shallow bowls for the egg and the breading, set up in order, and a rack or plate of paper towel to land on.
Tongs rather than a fork. A fork pierces the coating and the breading peels off in the oil.
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, but thaw them properly first and then dry them thoroughly. Thawed shrimp hold a lot of water and wet shrimp shed their breading in the pan.
Can I use shredded coconut instead of coconut flakes?
Yes, and the texture of the breading will be slightly different, finer and more even. Use unsweetened either way. Sweetened coconut burns before the shrimp is cooked.
Can I bake or air fry it instead of frying?
Yes. Preheat the oven to 400°F (200°C), place the coated shrimp on a parchment-lined baking sheet and bake 10 to 12 minutes until golden. An air fryer does it in about 8 minutes at the same temperature. Spray the coating lightly with oil either way or it stays pale.
Why did my breading fall off?
Three usual causes: the shrimp were wet, the coating was not pressed on, or they were turned too early. Give each side its full 2 to 3 minutes before moving them and use tongs rather than a fork.
Is coconut shrimp a Belizean dish?
Not exclusively. Coconut shrimp is eaten across the Caribbean and beyond it, and no single country invented it. It is common on Belizean menus, and this is how it is made and served there, with rice and beans rather than as a starter.
What size shrimp should I use?
Jumbo, around 16 to 20 to the pound. Smaller shrimp overcook before the coconut colours, and the ratio of breading to shrimp goes wrong.
How many does this serve?
Four as an appetizer, or two as a main course with rice and beans. A pound of shrimp is 16 to 20 pieces.
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About Chica Post
Chica Post is Belizean by marriage and love. She has traveled across Belize — Corozal, Orange Walk, Dangriga, Stann Creek, and everywhere except Toledo — and has been to Mexico many times. She is raising two bilingual boys and keeping Belizean food alive in an American kitchen. She co-authored many of the original recipes on this site and took the photographs. She writes for the Belize News Post.
