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.
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.
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.
Jump to:
Ingredients
- shredded coconut - I like to use the finely shredded coconut but you can go with medium size if preferred.
- egg whites - To help the coating stick.
- raw shrimp - They should be peeled and deveined. You can use any size shrimp you prefer, but I personally love smaller ones (51 to 60 per pound)-they're just right for a perfect one-bite appetizer.
- vegetable oil - For frying. You can substitute with peanut oil or canola oil.
*Check recipe card for ingredient amounts.
How to Make Skillet Coconut Shrimp
Step #1. Make the coating. In a zip-top bag, combine the flour, coconut, curry and salt. In a bowl, lightly whisk the egg whites. Add the shrimp and coat them with the egg.
Step #2. Shake. Remove the shrimp from the egg, letting the excess drip off. Place them in the bag with the flour mixture and shake. They should be well covered.
Step #3. Fry the shrimp. In an electric skillet, heat the oil to 350°F (medium-high heat). Fry the shrimp until golden brown on both sides. Drain on a baking rack over paper towels.
Step #4. Make the curry dip. Add the curry to the mayonnaise and mix it together well.
Step #5. Serve. Serve the electric skillet 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.
- A slotted flipper works great for transferring the shrimp to a baking rack.
- 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, kimchi mayo sauce 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.
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
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 raw shrimp - peeled and deveined
- ½ cup canola oil
For the Curry Mayonnaise
- ¾ cup mayonnaise
- 1 tablespoon curry powder
Instructions
- Add the curry to the mayonnaise and mix it together well. Set aside.
- In a bowl, lightly whisk the egg whites. Add the shrimp, ensuring they are covered with the whites.
- In a zip-top bag, combine the flour, coconut, curry and salt. Remove the shrimp from the egg whites, letting the excess drip off, and place them in the bag with the flour mixture to coat them. 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 in batches, until golden brown on both sides (3-4 minutes). Drain on a baking rack over paper towels.
- 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're using a larger electric skillet (such as a 16") you will need to use more oil to fry the shrimp.
- A slotted flipper works great for transferring the shrimp to a baking rack.
- 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.
Joss says
The shrimp are so crunchy and delicious! They taste great with the curry dip.
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.