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Crispy Brown Butter Coconut Shrimp Recipe with Tangy Pickled Onions

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A quick and easy recipe featuring crispy shrimp coated in toasted coconut browned in butter, served with tangy pickled onions for a perfect balance of flavors and textures.

Ingredients

Scale
  • 16–20 large shrimp, peeled and deveined (fresh or thawed frozen)
  • 4 tablespoons unsalted butter (for browning; Kerrygold recommended)
  • 1 cup sweetened shredded coconut
  • ½ cup all-purpose flour (or gluten-free flour)
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs (or crushed cornflakes)
  • 1 teaspoon ground paprika
  • Salt and black pepper, to taste
  • 1 medium red onion, thinly sliced
  • ½ cup apple cider vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • ½ cup water
  • Optional spices: ½ teaspoon black peppercorns or a pinch of red chili flakes

Instructions

  1. Prepare the pickled onions: In a small bowl, whisk together apple cider vinegar, water, sugar, salt, and optional spices until sugar dissolves. Add sliced red onions, pressing down to submerge. Let sit at least 20 minutes or refrigerate overnight for bolder flavor.
  2. Toast the coconut in brown butter: In a large skillet over medium heat, melt 4 tablespoons unsalted butter. Watch closely as it foams and turns golden brown with a nutty aroma (about 3-4 minutes). Add shredded coconut and stir to coat evenly. Toast for 2-3 minutes until golden and fragrant, then remove from heat and transfer mixture to a shallow bowl to cool slightly.
  3. Set up dredging stations: In three shallow bowls, place flour seasoned with paprika, salt, and pepper; beaten eggs; and the toasted coconut mixed with panko breadcrumbs.
  4. Coat the shrimp: Pat shrimp dry with paper towels. Dredge each shrimp in flour, shaking off excess, then dip into the egg, and finally press firmly into the coconut-panko mixture to coat evenly. Place coated shrimp on a plate.
  5. Fry the shrimp: Heat about 1 inch of vegetable oil in a large skillet over medium-high heat to 350°F (175°C). Fry shrimp in batches, avoiding overcrowding, for 2-3 minutes per side or until golden brown and crispy. Use tongs to flip carefully. Drain cooked shrimp on a cooling rack or paper towels.
  6. Serve: Arrange crispy brown butter coconut shrimp on a platter topped with tangy pickled onions. Optionally, garnish with fresh cilantro or lime wedges.

Notes

Dry shrimp thoroughly before dredging to ensure crispiness. Watch butter carefully to avoid burning. Press coconut-panko mixture firmly onto shrimp and chill for 10 minutes if coating is loose. Maintain oil temperature at 350°F (175°C) and fry in small batches to keep oil hot and shrimp crispy. Reheat shrimp in oven at 350°F for 5-7 minutes to restore crispiness. Pickled onions taste better after a few hours or overnight and keep up to 2 weeks refrigerated.

Nutrition

Keywords: brown butter, coconut shrimp, pickled onions, crispy shrimp, seafood, easy recipe, quick dinner, fried shrimp, tangy onions

Find it online: https://avabake.com/crispy-brown-butter-coconut-shrimp-recipe-with-tangy-pickled-onions-easy-and-perfect/