A Simple Coconut Shrimp Recipe

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Hands down, one of the easiest recipes you will ever make. While this recipe is incredibly simple don't let its simplicity fool you. You get a lot of flavor from the coconut milk.

Head-on shrimp marinated in coconut milk and deep-fried.Head-on shrimp marinated in coconut milk and deep-fried.

a deceptively simple coconut shrimp recipe that packs a lot of flavor.

  • Yield: 2 servings
  • Prep Time: 15 minutes active, 6 to 8 hours marinating
  • Cook Time: 10 minutes


  • 1 pound, fresh, head-on shrimp
  • 1 can coconut milk


  1. Place shrimp in colander and rinse well. Set aside, fill sink half way with fresh water. Add shrimp to water and let soak for a few minutes, periodically agitating, gently.
  2. Using a paring knife, slit the backs of the shrimp by slicing through the shell, and remove the vein.
  3. Remove shrimp to colander and rinse a final time. Allow to drain off for 5 to 10 minutes.
  4. Add shrimp to a medium bowl and pour coconut milk over the shrimp. Stir it around with your fingers to thoroughly coat and rest in refrigerator. Marinate for 6 to 8 hours.
  5. Preheat deep fryer to 360° F.
  6. Pour shrimp and coconut milk into a medium colander and allow it to drain off for a few minutes.
  7. Transfer back into a clean bowl and, working in batches add shrimp to deep fryer. Fry until shells turn orangish-red in color, about 2 to 3 minutes. Remove to a clean bowl, and finish frying the remaining shrimp.
  8. Transfer the shrimp to a clean plate and garnish with some lemon wedges.


  1. Look for firm, shrimp with translucent, moist shells and no black spots, unless you're buying black tiger shrimp.
  2. Shrimp should smell like the ocean. If they have an ammonia odor it means they're going bad.
  3. Avoid shrimp with yellowish shells or dry spots, it's indicative of freezer burn.
  4. To store fresh shrimp fill a pan with ice, crushed ice is best, and pack the shrimp into the ice. Cover with a linen towel and rest in the refrigerator until ready to use. Drain the water and add more ice as needed. 
  5. You don't have to remove the vein from the back of the shrimp, but you should know that the vein is the intestinal tract and leaving it in can impart an unpleasant taste.
  6. This coconut shrimp recipe calls for canned coconut milk available in most baking aisles or specialty food aisles in your grocery store.  It is not the coconut milk that has recently become available as a substitute for cows milk, in the refrigerated section.

Tags: coconut shrimp recipe, fried shrimp recipe