Think about it, Coconut Shrimp, coated in sweet and crunchy coconut flakes served with a homemade creamy avocado tartar sauce (which on its own is completely addicting)! HELLO YUMMY!
First things first: IT’S FRIDAY.
Second, I am reporting live from vacay!
We are vacationing in Dominican for the next week and I’m looking forward to sharing some of the journey on Instagram in case you like that sorta looking-at-other-peoples-vacation-pictures thing like I do.
Right now I’m gazing out at powdery white sand and spearmint blue water and listening to that awesomely hypnotic ocean sound that puts you in a relaxation-trance. There’s an orange sun rising on the far side of the water and a few wispy clouds in the sky. Loaded nachos with extra guac right beside me. And possible mojito.
One of the great things about vacation is all the yummy food. Including fresh seafood and tropical fruits.
So, in honour of our family vacation I prepared this Coconut Shrimp with Avocado Tartar Sauce recipe for you today. And hi –> in case you missed it the first time, I just said COCONUT SHRIMP.
You will be shocked at how easy it is to make! My homemade version will not disappoint, trust me.
Quick 3 Step Process.
It’s a quick 3 step process: the shrimp take a dip into flour, then a dip in beaten egg, and a heavy heavy heavy dip into coconut and Panko mixture. All fried to a crispy perfection with crunchy and sweet outside shell and juicy buttery shrimp on the inside. Presented to you with a homemade creamy avocado tartar sauce. This is what my tropical food dreams are made of!
Also, feeling extra romantic with this lovely pair of shrimp ↓↓↓
Coconut Shrimp with Avocado Tartar Sauce
Ingredients
- 1 lb raw shrimp peeled, deveined, tails on
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/3 cup all-purpose flour
- zest from 1/2 lime
- 2 eggs beated
- 1 cup shredded coconut
- 3/4 cup Panko breadcrumbs
- 2 tbsp vegetable oil for frying
Avocado Tartar Sauce
- 1 avocado
- juice of 1 lime
- 1/4 cup cilantro chopped
- 1 Jalapeño pepper seeded and chopped
- 1/3 cup tartar sauce
- salt/pepper to taste
Instructions
Coconut Shrimp
- Season shrimp with salt and pepper and set aside.
- In first mixing bowl combine flour + lime zest. In second beaten eggs. And in third combine coconut with Panko bread crumbs.
- Dip shrimp in flour mixture, then eggs and dredge in coconut mixture generously. Set the coated shrimp aside.
- Heat the skillet with vegetable oil over medium heat. Fry shrimp in batches to avoid overcrowding the pan. Fry for 2 minutes or until golden and flip. Fry another 2 minutes on the other side.
- Set the fried shrimp on baking sheet covered with cooling rack. Let cool slightly while making avocado tartar sauce.
Avocado Tartar Sauce
- In the blender or food processor combine all the ingredients and blend for a minute or two or until smooth.
- Serve with Coconut Shrimp
I’m looking at this at 7 in the morning while I’m at work and I want to lick the screen. Seriously! So amazing. I’ve never heard of an avocado tartar sauce but I definitely need it in my life. Thank you for sharing this recipe.
Thank you so much Jo! Hope you try it one day!
This looks and sounds absolutely wonderful! If I can find some nice looking shrimp I will make this over the weekend. I am doing Keto but with a few little tweaks this will be a perfect fit for my eating plan.
Have a spectacular weekend!
Thank you Redawna! Hope you love it!
I love coconut shrimp! They always remind me of a vacation a few years ago in Jamaica…coconut shrimp on the beach..it was awesome. Can’t wait to try these and get back in summer mode!
I am with you over here! Such an awesome vacation food! Thanks so much!
This looks amazing! Enjoy the Dominican!
Thanks so much Cathy!
I pinned this quite a while ago but I’m coming back for more! I am a HUGE coconut shrimp fan and it’s entirely dangerous for me to have this recipe. What a neat update on tartar sauce too!
haha you’re so sweet Bernice! Thanks so much!