This quick and easy coconut bacon shrimp is so mind blowingly delicious. You have a mixture of sweet and salty combined to give you the ultimate tasty experience!
My family and I love seafood. So much we will travel miles to get ourselves some fresh seafood. There is no limit for us when it comes to seafood. This coconut bacon shrimp has definitely become one of our all time favorites. The taste is unbelievable. I promise if you take one bite you will be making this recipe for your family all the time, just as I do. Oh, and when you do because I know you will, make sure you try my down home southern pecan pie for dessert! Let’s just into the recipe, shall we?
Before we get to this recipe I must tell you that this recipe can be time consuming if you are making this recipe with more than 20 pieces of shrimp. I will tell you that it is definitely worth every minute of your time. I don’t know about you, but when I am craving a meal, I don’t care if it takes hours. LOL.
1.When cooking the shrimp make sure not to cook too long on the sides. They will cook extremely fast. Cook until brown on both sides.
2. When cutting the shrimp down the back, try not to cut all the way through the shrimp. If you cut the shrimp all the way through, when you go to stuff the shrimp with bacon, the bacon will fall out.
3. These coconut shrimp are definitely better when hot. If you save some for later I would place them in the oven to warm for at least 30 seconds.
The Italian bread crumbs are totally optional. My husband prefers his without the bread crumbs. I tried both and both are delicious!
Shrimp (deveined and cleaned), pepper, salt, garlic, chopped bacon, flour, eggs, coconut flakes, and bread crumbs.
Pick a shrimp up and take a knife and cut down the back of shrimp. Don’t cut through the other side of the shrimp.
Note: The shrimp is uncooked at this stage.
Grab your already cooked and shredded bacon, with your hand gently place the bacon in the back of the shrimp. Don’t place too much bacon in the back because it will fall out when you fry shrimp. Sit the stuffed bacon shrimp to the side.
Preparing the breading
In a bowl add in coconut flakes, bread crumbs(optional), salt, pepper, and garlic powder.
Scramble raw eggs in another bowl.
Place flour in another bowl.
Place shrimp in flour then the eggs and lastly the shredded coconut mixture. Gently press the breading down into the shrimp. Set shrimp aside on a plate.
Turn grease on stove and wait for it to get hot. You can test grease by flicking water in the oil. If it pops then its ready or or by testing heat with a thermometer(350F).
Coat the pan with oil. Just about ½ cup.
Cook shrimp on both sides for about 3 minutes or until shrimp is golden brown on both sides.
Enjoy you quick and easy coconut shrimp!!
August 13, 2020
These look amazing! Did you start with cooked shrimp? They look cooked in the picture with the bacon. Thanks!
No the shrimp weren’t cooked