Chef Rico Does It Again

 Chef Rico Coconut Fried Shrimp

Growing up on the coast in Corpus Christi, Texas, seafood wasn’t just something we ordered at a restaurant—it was part of life. And with Port Aransas just down the road, some of my favorite memories involve saltwater, fishing poles, and wondering what might be biting that day.

As an avid saltwater fisherman, bringing home fresh fish, crab, or shrimp and turning the day’s catch into dinner was pretty common around our house. There’s just something special about cooking seafood when you know it came straight from the Gulf.

And of all the seafood dishes I love, fried coconut shrimp is way up there on my list! Crispy and golden on the outside, tender shrimp on the inside, with that slightly sweet coconut crunch…yeah, I’m getting hungry just writing about it.

The best part? This recipe looks and tastes like something you’d order at a waterfront restaurant, but it’s surprisingly easy to make right in your own kitchen.

So grab the shrimp, heat up the oil, and get ready for a little Gulf Coast goodness on a plate.

Let’s dive in…pun absolutely intended! 🦐🌴🌊

Ingredients (serving size varies)

6 - Large gulf shrimp de-headed per person

2 -  cups flour 

3- eggs, beaten  

2 -  cups coconut flakes 

18oz - Sweet Orange Marmalade

12oz- Sweet Thai Chili Sauce

canola or peanut oil 

Preparation

• Shrimp - de vain and peel the shrimp leaving the tail in tack. Peel right up to the tail. Using a small sharp knife insert the knife the top back of the shrimp an slice open across the top back to the tail. This allow you to peel easy and to de vain easier.Next slice the top of the peeled shrimp all the way to the end cutting from the tail to the head area. NOT TOO DEEP as to split the tail in two halves but lightly to allow the tail to open up and lay flat.
• Set out three medium deep bowls and fill with one with flour, one with the egg mixture, and one with the coconut flakes.
• Have a large cutting board or flat pan to set the shrimp on after coating. 
• Use one or two 5x7 aluminum pans about 2-3 inches deep for frying. If you have an outside griddle, the mess will be easier to clean up. Fill the pans up to about 3/4 way up just enough to cover the shrimp but not overflow the pan when filled with shrimp. 
• Large wire cooling rack 

Instructions

• Take a shrimp by the tail and swirl it around in the egg to coat is all over, then press in the flour bowl making sure it is completely covered, then lay it in the flakes and pressing down to adhere the flakes flipping it over and getting both sides. The flakes should stick nicely. After coating lay each shrimp on the pan.
• Place the completed pan in the refrigerator for 20 - 30 minutes prior to cooking.  
• Heat the pans of oil to 350 degrees. Carefully drop in 5-6 shrimp in each pan. Using tongs, flip the shrimp at least once. Cook for 3-4 minutes or until light golden brown.
• Once cooked lay the shrimp on the cooling rack with paper towels under the rack, other wise the bottom of the shrimp will get soggy and not stay crispy 

  

Serve

A great dipping sauce is Sweet Orange Marmalade mixed with the Sweet Thai Chili Sauce. The chili sauce is more sweet than spicy. Use equal parts of the marmalade and chili sauce.