I’m crazy about coconut! My favorite cake as a child, and still to this day, is chocolate cake with coconut cream cheese frosting. A smoothie without coconut milk is unimaginable and one of the few fried foods I absolutely can’t resist is coconut shrimp! Since “discovering” coconut oil at the Natural Products Expo, I’m adding it to coffee, tea, baked goods, and, of course, my version of Coconut Shrimp, for a double whammy of coconut flavor.
Recently, I tweeted about coconut milk and using it in a coconut date shake, and was contacted by the founder of Kelapo, a company in sunny southwest Florida that is focused on providing the market’s highest quality virgin coconut oil. I especially like a company that is socially conscious and Kelapo is committed to wholesome, sustainable living and the ethical treatment of the farmers that cultivate their product. Knowing that their coconut oil is organic and Fair Trade certified, I gladly accepted a sample of Kelapo Virgin Coconut Oil™ to review and developed this recipe for them which will be featured on their site. Hope you enjoy it as much as I did. Next I’m experimenting with a baked version and I’ll let you know if it passes the crunch test 
Twice the Coconut Shrimp
Serves 2-3
1 pound large shrimp (12-15 shrimp per pound)
2 tablespoons Kelapo Coconut Oil
½ cup Panko bread crumbs
½ cup shredded sweetened coconut
approx. 2 cups peanut oil for frying
Remove the peel from the shrimp, leaving the tail intact, de-vein if necessary. Rinse under cold water. Drain, pat dry with paper towels. Cut lengthwise to butterfly shrimp.
Heat peanut oil in a large skillet over med-high heat.
Warm coconut oil in a glass bowl for 20 seconds in the microwave to liquidify. Mix the panko bread crumbs and shredded coconut in another small bowl.
Dip each shrimp first in the coconut oil to coat, then in the panko mixture. Use a candy thermometer to determine if the oil is heated to 365 degrees, or immerse one shrimp to test. (Oil should bubble around the shrimp, browning it quickly – 2 to 3 minutes.) Add shrimp to hot oil, 4 to 5 at a time for quick cooking and even browning. Remove and place on toaster oven pan lined with paper towels to drain and keep warm at 200 degrees.
Shown served with Quinoa with Creamy Yogurt-Lime-Curry Dressing (posting next week).
Enjoy
Pricilla – I absolutely love coconut srhrimp! Yours looks divine. I have saved this recipe to make really soon. Hope you are doing well!
Those coconut shrimps look and sound heavenly!
I love coconut too, the shrimps look so wonderfully crispy and delicious coated in panko & coconut, yum!
Mmm, Priscilla, this looks so good! I haven’t tried using coconut oil before but I’ve heard great things about it. Are you able to taste the flavor of the coconut in things you cook with it?
PS this is Roxan from kitchen meditation! I have a new blog
I’m pretty crazy for coconut too, and this looks fantastic, Priscilla! Love the use of coconut oil!
These look so good! I like that you used coconut oil as well! Thanks
I will have to look for this coconut oil…the shrimp look fantastic!