Electric skillet coconut shrimp, one of my favorite appetizers, is actually quite easy to make and doesn’t require many ingredients, making it simple as well as delicious. And to be honest, they look quite impressive once assembled and ready to serve with their golden, crunchy exterior and their perfect, one-bite size.
This particular recipe utilizes an electric frying pan and is served alongside a curry mayo. It's perfect for camping or RVing but it's also nice when your stove/oven is full or you just don't want to heat the house up.
I also make these electric skillet appetizers I think you'll enjoy: red pepper and goat cheese puff pastry pockets, lemon pepper chicken wings and skillet nachos.
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Ingredients
- flour - I use all purpose flour.
- shredded coconut - I like the finely shredded coconut.
- egg whites - To help the coating stick.
- uncooked shrimp - Make sure they are peeled and deveined.
- vegetable oil - For frying. You can also use peanut oil or canola oil.
- mayonnaise - For the dip.
- curry powder - For the shrimp coating and the dip.
*Check recipe card for ingredient amounts.
How to Make These Coconut Shrimp
- In a zip-top bag, combine the flour, coconut, curry and salt.
- In a bowl, lightly whisk the egg whites. Add the shrimp, ensuring they are covered with the whites.
- Remove the shrimp from the egg whites, letting the excess drip off, and place them in the bag with the flour mixture. This way the coating will stick better. They should be well covered.
- In an electric skillet, heat the oil to 350°F. Fry the shrimp, a few at a time, until golden brown on both sides (3-4 minutes). Drain on a baking rack over paper towels.
- Add the curry to the mayonnaise and mix it together well.
- Serve the coconut shrimp with the curry mayonnaise.
Joss' Tips
- Although this recipe makes use of an electric skillet for cooking the shrimp, a simple frying pan coated with oil would also suffice.
- If you are a fan of spicy dishes, you can mix the mayonnaise with a hot curry paste to liven up the dip. The mayo tastes perfect with the hot and crispy shrimp. This dill dip recipe or creamy lime sauce would also complement the shrimp well.
- Or you can let your guests choose from a small selection of dips as these shrimp taste great with numerous types.
- Serve this coconut shrimp appetizer at your next get together, and it is sure to be a big hit! You may even want to consider doubling the recipe when preparing it for a party.
Storage & Reheating
- If you happen to have leftovers, store them in an airtight container in the refrigerator and eat within three to four days.
- They can be reheated in the skillet over medium heat or in the oven to keep that exterior nice and crispy.
If you tried this Electric Skillet Coconut Shrimp Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Electric Skillet Coconut Shrimp (with Curry Mayo)
Ingredients
For the Shrimp
- 1 cup all-purpose flour
- ¾ cup shredded coconut
- 1 tablespoon curry powder
- ¾ teaspoon salt - or to taste
- 2 egg whites
- 1 pound uncooked shrimp - peeled and deveined
- ½ cup vegetable oil
For the Curry Mayonnaise
- ¾ cup mayonnaise
- 1 tablespoon curry powder
Instructions
- In a zip-top bag, combine the flour, coconut, curry and salt.
- In a bowl, lightly whisk the egg whites. Add the shrimp, ensuring they are covered with the whites.
- Remove the shrimp from the egg whites, letting the excess drip off, and place them in the bag with the flour mixture. This way the coating will stick better. They should be well covered.
- In an electric skillet, heat the oil to 350°F. Fry the shrimp, a few at a time, until golden brown on both sides (3-4 minutes). Drain on a baking rack over paper towels.
- Add the curry to the mayonnaise and mix it together well.
- Serve the coconut shrimp with the curry mayonnaise.
Equipment
Notes
- Leftovers can be stored in an airtight container in the fridge for up to 3 to 4 days.
- You can reheat them in the skillet over medium heat or in the oven to keep them crispy.
- Although this recipe makes use of an electric skillet for cooking the shrimp, a simple frying pan coated with oil would also suffice.
- If you are a fan of spicy dishes, you can mix the mayonnaise with a hot curry paste to liven up the dip. This dill dip recipe would also complement the shrimp well.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Glenda says
what would you recommend instead of cury powder?
Joss Dyckson says
Hi Glenda, if you don't want to use curry powder, you can use Italian seasoning instead. You can also try garlic powder or cayenne but lower the amount.