who invented coconut shrimp

Who Invented Coconut Shrimp? Tracing the Origins of This Tropical Treat

Coconut shrimp is one of those appetizers that elicits an immediate sense of vacation. The crispy coconut coating contrasts deliciously with the sweet, briny shrimp inside. Every crunchy bite transports you straight to the tropics. But who came up with the idea to combine shrimp and coconut in the first place? Let’s dive into the history of this popular dish and try to solve the mystery of who invented coconut shrimp.

The Evolution of Coconut in Western Cuisine

To trace the origins of coconut shrimp, we first need to understand when and how coconut entered the Western diet. Coconuts are native to the tropics, and originally played an important role in the cuisines of Southeast Asia, the Pacific Islands, Africa, and South America.

The coconut first came to the attention of Europeans in the early 16th century through maritime trade routes to India and Southeast Asia. The Portuguese called it “coco,” meaning “grinning face,” because the three dots on the end of the coconut resemble two eyes and a mouth. Coconut quickly became popular across Europe, where the English added “nut” to create the name we know today.

By the 17th century, coconuts had arrived in the Caribbean aboard ships involved in the transatlantic slave trade. The coconut palm thrived in the tropical climate and became a staple crop. When colonists introduced slavery to the American South, African slaves incorporated coconut into regional dishes like shrimp Creole.

So coconut has been used in Western cuisine since the colonial era. But it wasn’t a mainstream ingredient in the United States until the tiki craze of the 1940s and 1950s.

The Tiki Movement Introduces Coconut to American Cuisine

After World War II, Americans were eager to escape to the tropics, at least in their imaginations. This desire for escapism gave birth to the tiki culture phenomenon.

Tiki bars serving fruity cocktails in kitschy Polynesian-inspired mugs started popping up across the U.S. Exotic Chinese-American dishes like crab rangoon and pu pu platters became culinary sensations. And coconut was added to drinks, desserts, and entrees to evoke the flavors of a tropical paradise.

According to tiki culture historians, the development of sweetened shredded coconut in the 1940s helped introduce coconut as a versatile ingredient. And the airborne transport of fresh seafood during WWII meant coastal restaurants had access to fresh shrimp.

So tiki culture certainly set the stage for coconut shrimp by making both coconut and shrimp readily available across the mainland U.S. Tiki restaurants likely started experimenting with coconut shrimp during this time period. But who perfected the recipe and popularized this dish?

Searching for the Inventor of Modern Coconut Shrimp

The early origins of coconut shrimp are murky. It doesn’t appear in major American cookbooks until the 1970s and 80s. By then, it was already established on the menus of upscale Polynesian restaurants like the famous Hawaiian Village Hotel (now known as the Disney Aulani Resort).

According to the Dining Out in Hawaii website, coconut shrimp was a signature dish at the Tahitian Lanai restaurant in the Hawaiian Village Hotel throughout the 1960s and 70s. This suggests the dish was likely invented by one of the hotel’s chefs.

The earliest cookbook reference to coconut shrimp comes from Chef Pierre Franey’s New York Times Cookbook published in 1972. His recipe for Piña Colada Shrimp calls for dipping shrimp in coconut flakes before frying.

By the 1980s, coconut shrimp had gone mainstream. In 1985, a recipe for Coconut Fried Shrimp appeared in Better Homes and Gardens New Cook Book, proving it was now mainstream enough for America’s most popular cookbook franchise.

Putting the Pieces Together: Who Invented Coconut Shrimp?

Though the exact inventor may never be known, we can surmise that coconut shrimp was likely created in the 1950s or 60s by a chef at a tiki-style Polynesian restaurant or hotel in Hawaii, California, or Florida. Locations like the Hawaiian Village Hotel, with its popular Tahitian Lanai restaurant, seem like probable birthplaces.

The dish steadily grew in popularity over the next two decades before exploding nationwide in the 1980s. So while we don’t know who first combined coconut and shrimp, we do know where and approximately when this sweet and crispy appetizer was born.

The Evolution of Modern Coconut Shrimp

In the 21st century, coconut shrimp has evolved from a gourmet restaurant dish to an ubiquitous bar food. As a result, chefs have developed quicker and easier ways to prep coconut shrimp for the masses:

• Beer batters infused with coconut have become a popular alternative to panko breading for adding crunch.

• Freezing peeled, deveined shrimp allows restaurants to skip the laborious prep work.

• Pre-shredded coconut eliminates the step of shredding whole coconuts.

• Frying coconut shrimp in bulk enables high-volume production.

• Thick, sweet dipping sauces please the American palate.

• Serving coconut shrimp as an appetizer makes it more affordable.

So while coconut shrimp originated as a upscale sit-down restaurant dish, it has transformed into a casual bar food for the masses. The essence remains the same, but the preparation has evolved to allow efficient cooking and consistency.

Coconut Shrimp Today: A Taste of the Tropics

The origins of coconut shrimp may be obscure, but its appeal is crystal clear. The contrast between the crunchy coconut exterior and the sweet, briny shrimp is irresistible. And the blend of flavors instantly conjures up images of tropical vacations and island getaways.

It’s ironic that a dish invented in Hawaii became so popular in landlocked Middle America. But that just speaks to the transportive power of food. No matter where you live, coconut shrimp can whisk you away to paradise, if only for the few minutes it takes to devour this sweet, crispy, flaky appetizer.

So next time you crack open a crispy coconut shrimp, appreciate the ingenuity of whichever tiki chef had the vision to combine shrimp and coconut. They created a crowd-pleasing dish that has stood the test of time and remained a favorite for over half a century. And with one tasty bite of coconut shrimp, you too can savor a little taste of the tropics.