Thai Coconut Shrimp from Bonefish Grill features crispy shrimp coated in a golden coconut batter, served with a tangy Thai dipping sauce that perfectly blends sweet, spicy, and savory flavors for a delightful tropical appetizer.
Equipments
- Mixing bowls
- Whisk
- Baking sheet or platter
- Slotted spoon or tongs
- Frying pan or deep fryer
- Paper towels
- Measuring cups
- Measuring spoons
- Small saucepan
- Serving plates/bowls
- Cooling rack (optional)
Ingredients
- 1 lb (450g) large shrimp, peeled and deveined
- 1 cup sweetened shredded coconut
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
- 1/2 cup sweet chili sauce
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon sriracha sauce
- 1 teaspoon freshly grated ginger
- 1 clove garlic, minced
- 1 tablespoon chopped fresh cilantro (optional, for garnish)
- Lime wedges (optional, for serving)
When preparing Thai Coconut Shrimp, ensure the shrimp are large, peeled, and deveined for optimal texture and flavor. Use sweetened shredded coconut combined with panko breadcrumbs to achieve the signature crispy golden coating that Bonefish Grill is known for. Combining cornstarch with all-purpose flour in the batter helps create a light and crunchy crust, while seasoning with salt and black pepper enhances the taste. For frying, maintain vegetable oil at the right temperature to avoid greasiness and ensure even cooking. Your homemade Thai Coconut Shrimp will closely mimic the delicious, tropical appetizer from Bonefish Grill when you balance the crispy shrimp with the tangy Thai dipping sauce made from sweet chili sauce, rice vinegar, soy sauce, honey, sriracha, ginger, and garlic.
Instructions
- Pat shrimp dry with paper towels.
- Season shrimp with salt and black pepper.
- Set up three separate bowls:
- Bowl 1: Mix flour and cornstarch.
- Bowl 2: Whisk eggs.
- Bowl 3: Combine panko breadcrumbs and shredded coconut.
- Dredge each shrimp in flour mixture, shaking off excess.
- Dip shrimp in beaten eggs.
- Coat shrimp in coconut-panko mixture, pressing to adhere.
- Place coated shrimp on a baking sheet or platter.
- Heat 2 inches of vegetable oil in frying pan or deep fryer to 350°F (175°C).
- Fry shrimp in batches for 2-3 minutes per side, until golden brown.
- Remove shrimp with slotted spoon or tongs; drain on paper towel-lined cooling rack or plate.
- In a small saucepan, combine sweet chili sauce, rice vinegar, soy sauce, honey, sriracha, ginger, and garlic.
- Simmer sauce over low heat for 2-3 minutes, stirring occasionally, until heated through.
- Pour sauce into serving bowl.
- Arrange fried shrimp on serving plates.
- Garnish shrimp with chopped cilantro and lime wedges if desired.
- Serve immediately with Thai dipping sauce.
Substitution
Thai Coconut Shrimp from Bonefish Grill copycat menu can be adapted easily if you don't have sweetened shredded coconut; unsweetened coconut flakes mixed with a bit of sugar work well as a substitute. If panko breadcrumbs are unavailable, crushed cornflakes or regular breadcrumbs will maintain the desired crispiness. Soy sauce in the dipping sauce can be replaced with tamari or coconut aminos for a gluten-free option. When frying, use a thermometer to keep oil temperature around 350degF (175degC) to ensure a perfectly golden and crispy coating. You'll find that resting cooked shrimp on paper towels helps remove excess oil and keeps them crunchy.
Tips
Patting your shrimp thoroughly dry before seasoning and dredging is key to achieving a crispy coconut batter that adheres well. Maintain the frying oil temperature at 350degF (175degC) to ensure the shrimp cook evenly and develop a golden crust without absorbing excess oil. Allow the fried shrimp to drain on paper towels or a cooling rack to prevent sogginess and keep them crispy. When preparing the Thai dipping sauce, simmer it gently for 2-3 minutes to meld flavors without burning or reducing it too much; this balance enhances the sweet, spicy, and savory profile that complements your shrimp perfectly.
Nutritions
Thai Coconut Shrimp from Bonefish Grill offers a rich source of protein from large shrimp, essential for muscle repair and growth. The coating blends sweetened shredded coconut and panko breadcrumbs, contributing dietary fiber and healthy fats, while the frying process adds calories primarily from vegetable oil. The tangy Thai dipping sauce combines ingredients like sweet chili sauce, honey, and soy sauce, which add sugars and sodium, so enjoy it in moderation to maintain a balanced intake. You can balance your meal by pairing this appetizer with fresh vegetables or a light salad to enhance overall nutritional value.
Storage
To store Thai Coconut Shrimp leftovers, place cooled shrimp in an airtight container and refrigerate within two hours of cooking to maintain freshness and prevent bacterial growth. Use within 2 days for optimal texture and flavor, reheating in a preheated oven at 350degF (175degC) for 8-10 minutes to retain crispiness. Your tangy Thai dipping sauce can be stored separately in the refrigerator for up to 5 days to preserve its vibrant sweet, spicy, and savory flavors.
Variation or Alternatives
You can substitute panko breadcrumbs with crushed rice crackers or cornflakes for a different crunch profile. Swap sweetened shredded coconut for unsweetened to reduce sweetness and highlight the savory notes. Instead of deep frying, try baking the shrimp at 425degF (220degC) on a greased baking sheet for 12-15 minutes, flipping halfway to achieve a crisp texture with less oil. For the dipping sauce, adjust the sriracha and honey quantities to balance spiciness and sweetness to your taste preferences.
Allergies
Thai Coconut Shrimp contains shellfish, wheat, and soy, which are common allergens that may trigger reactions in sensitive individuals. The shrimp itself can cause severe allergic reactions, while ingredients like panko breadcrumbs and soy sauce contain gluten and soy, respectively. You should exercise caution if you have known allergies to any of these components before enjoying this dish.
Why this recipe?
Thai Coconut Shrimp from Bonefish Grill offers a unique blend of crispy shrimp coated in a sweet coconut batter, perfectly complemented by a tangy Thai dipping sauce. The dish's balance of creamy coconut flavor and savory spices creates an irresistible taste experience that keeps guests coming back. You'll find the combination of textures and bold flavors particularly satisfying, making it a standout menu item. Trying to recreate this popular appetizer at home allows you to enjoy a restaurant-quality dish with fresh ingredients tailored to your taste.