- Crispy Coconut Shrimp

$- Large shrimp: 1 pound, peeled and deveined - All-purpose flour: 1 cup - Eggs: 2 large - Shredded coconut: 1 cup (sweetened or unsweetened) - Panko breadcrumbs: 1 cup - Garlic powder: 1 teaspoon - Paprika: 1 teaspoon - Salt and pepper: to taste - Vegetable oil: for frying - Fresh lime wedges: for serving - Sweet chili sauce: for dipping Creating crispy coconut shrimp is a fun experience. Start with the main ingredients. You need large shrimp, flour, and eggs. The shrimp must be peeled and deveined. This ensures a clean bite. Flour coats the shrimp. It helps the egg stick. The eggs add moisture and help the coating adhere. Next, gather the coating ingredients. Shredded coconut is key. You can use sweetened for a hint of sweetness or unsweetened for a more natural taste. Panko breadcrumbs add crunch. Garlic powder and paprika bring flavor. Finally, season with salt and pepper. This mix gives the shrimp a tasty, crunchy layer. For frying, you need vegetable oil. It helps achieve that golden crispiness. Fresh lime wedges add brightness when serving. Sweet chili sauce is a must for dipping. It balances the dish with its sweetness and heat. This recipe is all about balance. The shrimp, coconut, and spices come together to create a delightful bite. For the full recipe, check out the detailed instructions above. Enjoy making this dish! First, rinse the shrimp under cold water. Make sure to dry them well with paper towels. This helps the coating stick better. Next, season the shrimp with salt and pepper. Use just enough to enhance their natural flavor. Now, gather three shallow bowls. In the first bowl, add the all-purpose flour. In the second bowl, beat the eggs until smooth. For the third bowl, mix shredded coconut, panko breadcrumbs, garlic powder, paprika, and a pinch of salt and pepper. Stir the coconut mixture well to spread the seasonings evenly. Take each shrimp and dip it into the flour. Make sure it is fully coated, then shake off any extra flour. Next, dip the shrimp into the beaten eggs, letting the excess drip back into the bowl. Finally, transfer the shrimp to the coconut-panko mixture. Press gently to ensure a good coat sticks. Set aside each coated shrimp and repeat this until all shrimp are ready. In a large skillet, heat about half an inch of vegetable oil over medium-high heat. To check if the oil is ready, drop in a small piece of shredded coconut. If it sizzles and bubbles, you’re good to go. Carefully add the coated shrimp to the hot oil in batches. Avoid overcrowding, so they cook evenly. Fry them for about 2 to 3 minutes on each side. Look for a nice golden-brown color. Once crispy, use a slotted spoon to remove the shrimp from the oil. Place them on a paper towel-lined plate to soak up excess oil. This keeps them crunchy. Arrange the crispy coconut shrimp on a serving platter. Add fresh lime wedges and a small bowl of sweet chili sauce for dipping. Enjoy this delightful treat! For the full recipe, check out the earlier section. To make your crispy coconut shrimp shine, pay close attention to the oil temperature. Hot oil gives you that golden brown color and crunch. Heat your oil to about 350°F. You can test it by dropping in a small piece of coconut. If it sizzles, you’re ready to fry. Avoid overcrowding your skillet. Fry the shrimp in small batches. This allows each piece to cook evenly. If you add too many, the shrimp will steam instead of fry. Try changing up your coating for a fun twist. Instead of just coconut and panko, use cornmeal for a different texture. You can also add spices, like cayenne pepper or lemon zest, to give your shrimp extra flavor. Boost the flavor of your coating by adding herbs or spices. Fresh cilantro or parsley can brighten up the dish. You can mix in some garlic powder or onion powder for depth. For serving, think beyond sweet chili sauce. Try a zesty mango salsa or a spicy aioli. These options add a new layer of taste to your crispy coconut shrimp. Enjoy experimenting with these tips to make your dish even more delightful! {{image_4}} You can easily swap shrimp for other proteins. Use fish like cod or tilapia for a tasty twist. Chicken also works well. Cut chicken breast into strips. Then follow the same coating and frying steps. Both options give you a new flavor and texture. Want a lighter meal? You can bake the shrimp instead of frying them. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Coat the shrimp just like before. Place them on the sheet and spray with a bit of oil. Bake for 12-15 minutes until golden and crispy. Add some fun to your coconut shrimp! For an Indian twist, mix in curry powder with the coconut. This adds a warm and spicy flavor. For a Thai-inspired dish, serve with different dipping sauces. Try sweet chili sauce, peanut sauce, or even a tangy mango salsa. Each option brings a new taste adventure. For the full recipe, check out the delicious Crispy Coconut Shrimp! Store leftover crispy coconut shrimp in an airtight container. Place them in the fridge. They will stay good for up to three days. If you want to keep them longer, freeze the shrimp. Wrap them tightly in plastic wrap and then place them in a freezer bag. They can last up to three months in the freezer. To reheat and keep the shrimp crispy, use an oven. Preheat it to 375°F (190°C). Place the shrimp on a baking sheet. Bake them for about 10-15 minutes until hot. You can also use an air fryer for faster results. This method helps regain the crunchiness without making them soggy. For the best taste and quality, eat the shrimp within three days when stored in the fridge. In the freezer, they maintain quality for about three months. After this time, they may still be safe to eat but lose flavor and texture. Enjoy your crispy coconut shrimp fresh for the best experience! Yes, you can prepare the shrimp in advance. Here are some tips: - Coat the shrimp: You can coat the shrimp and store them in the fridge. - Frying: Fry them just before serving for the best crunch. - Serving: Keep them warm in a low oven if serving later. The best shrimp for this recipe is large shrimp. I recommend using: - Peeled and deveined shrimp: This saves time and effort. - Size: Go for 16-20 count per pound for a good bite. - Fresh or frozen: Both work well, just thaw if frozen. Yes, there are several good substitutes for panko. You can use: - Regular breadcrumbs: They work fine but may not be as crispy. - Cornflakes: Crushed cornflakes give a nice crunch. - Ground nuts: Almonds or cashews can add flavor and texture. Absolutely! Air frying is a great option for a healthier take. Follow these steps: 1. Preheat your air fryer to 375°F (190°C). 2. Arrange the shrimp in a single layer in the basket. 3. Spray lightly with oil to help them crisp up. 4. Cook for 8-10 minutes, flipping halfway through. 5. Check for doneness: They should be golden and cooked through. For the full cooking experience, check the Full Recipe for more details! In this post, we explored how to make crispy coconut shrimp. We covered the main ingredients, step-by-step instructions, and useful tips. Whether you fry them or bake them, you can enjoy delicious shrimp with great flavor. You can even try variations with different proteins or international twists. Remember to store leftovers properly, so they stay fresh. This dish is a fun and tasty treat for any gathering. Get creative, and enjoy every crispy bite!$

Indulge in the tropical delight of crispy coconut shrimp with this easy recipe! Perfectly seasoned and coated in a crunchy coconut and panko mixture, these shrimp are a delicious appetizer or main dish. Follow the straightforward steps to achieve golden perfection, and serve them with zesty lime and sweet chili sauce for dipping.

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Ingredients

1 pound large shrimp, peeled and deveined

1 cup all-purpose flour

2 large eggs

1 cup shredded coconut (choose sweetened for a hint of sweetness or unsweetened for a more natural flavor)

1 cup panko breadcrumbs

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper, to taste

Vegetable oil (for frying)

Fresh lime wedges (for serving)

Sweet chili sauce (for dipping)

Instructions

Prepare the shrimp: Start by rinsing the shrimp under cold water and then patting them dry with paper towels. Season the shrimp lightly with salt and pepper, ensuring they have an even coating.

Set up the dredging station: In a well-organized workspace, prepare three shallow bowls: pour the all-purpose flour into the first bowl, beat the eggs in the second bowl until they are smooth, and in the third bowl, combine the shredded coconut, panko breadcrumbs, garlic powder, paprika, along with a pinch of salt and pepper. Mix the coconut mixture well to distribute the seasoning evenly.

Coat the shrimp: Take each shrimp and begin by dipping it into the flour, ensuring it's fully coated. Gently shake off any excess flour. Next, dip the shrimp into the beaten eggs, allowing any extra egg to drip back into the bowl. Finally, transfer the shrimp to the coconut-panko mixture, pressing gently to ensure a good coat adheres. Set aside the coated shrimp and repeat this process until all shrimp are coated.

Heat the oil: In a large skillet, heat approximately 1/2 inch of vegetable oil over medium-high heat. To determine if the oil is ready for frying, drop in a tiny piece of shredded coconut. If it sizzles and bubbles, the oil is heated to the right temperature.

Fry the shrimp: Carefully add the coated shrimp to the hot oil in batches, making sure not to overcrowd the skillet to ensure even frying. Fry the shrimp for about 2-3 minutes on each side, or until they develop a beautiful golden-brown color and are cooked through.

Drain: Once the shrimp are perfectly crispy, use a slotted spoon to remove them from the oil. Place the shrimp on a paper towel-lined plate to absorb excess oil and maintain their crunchiness.

Serve: Arrange the crispy coconut shrimp on a beautiful serving platter. Garnish the dish with fresh lime wedges on the side and include a small bowl of sweet chili sauce for dipping, inviting everyone to enjoy this delicious treat.

Prep Time: 15 mins | Total Time: 30 mins | Servings: 4