Crispy Coconut Shrimp

$- 1 pound large shrimp, peeled and deveined - 1 cup all-purpose flour - 2 large eggs, beaten - 1 cup shredded coconut (preferably sweetened) - 1 cup Panko breadcrumbs - 1 teaspoon garlic powder - 1 teaspoon paprika - Salt and black pepper to taste - Oil for frying (such as vegetable or canola oil) You can swap shrimp for chicken or tofu for a different taste. If you need a gluten-free option, use almond flour instead of all-purpose flour. For breadcrumbs, try gluten-free Panko. You can also choose unsweetened coconut if you want less sweetness. Fresh shrimp makes a big difference in flavor. Look for shrimp that smells clean and ocean-like. When choosing coconut, make sure it is fresh and free from any off smells. High-quality breadcrumbs also add to the crunch. The better the ingredients, the tastier your crispy coconut shrimp will be. To start, you need three shallow dishes. This setup helps you coat the shrimp easily. In the first dish, add the all-purpose flour. This layer gives the shrimp a base. In the second dish, beat the two large eggs well. This mixture will help the breading stick. In the third dish, combine the shredded coconut, Panko breadcrumbs, garlic powder, paprika, salt, and black pepper. Mix it all together so the flavors blend well. Next, you must dry the shrimp. Use paper towels to pat the shrimp dry. This step is key for a crispy coating. Now, let's coat the shrimp. First, take a shrimp and dredge it in the flour. Shake off any extra flour. Then, dip the floured shrimp into the beaten eggs. Let any excess egg drip back into the dish. Finally, press the shrimp into the coconut-Panko mix. Make sure each shrimp is well-coated by pressing gently. Now, it's time to fry! In a large skillet, pour enough oil to cover the bottom by about one inch. Heat the oil over medium-high heat. Look for the oil to shimmer, which means it’s ready. This is around 350°F (175°C). Carefully add the coated shrimp in batches. Do not overcrowd the pan. Fry for about 2-3 minutes on each side. You want them to turn golden brown and crispy. Once done, use a slotted spoon to move the shrimp to a plate lined with paper towels. This drains excess oil. Let them cool slightly before serving. To make it special, serve on a large platter with sweet chili sauce and lime wedges. Enjoy your crispy coconut shrimp! To make your crispy coconut shrimp perfect, pat the shrimp dry with paper towels. This removes extra moisture, helping the coating stick well. If the shrimp are wet, they won’t crisp up right. Next, heat your oil to the right temperature. Aim for about 350°F (175°C). This hot oil cooks the shrimp fast, leading to a great crunch. Use a thermometer to check, or drop in a small piece of batter. If it sizzles, you are ready to fry. Choosing the right oil is key. Use oils like vegetable or canola. These oils have high smoke points. They help your shrimp fry evenly and keep them from sticking. When frying, avoid crowding the pan. Fry in small batches. If you add too many shrimp at once, the oil cools down. This can lead to soggy shrimp instead of crispy ones. Pair your crispy coconut shrimp with tasty dips. Sweet chili sauce is a favorite. It adds a nice flavor contrast. You can also try a tangy mango salsa for a fruity twist. For a beautiful presentation, arrange the shrimp on a large platter. Add fresh lime wedges and sprigs of cilantro around the shrimp. These not only look nice but also add refreshing flavors. For the full recipe, check out the complete guide. {{image_4}} To make spicy coconut shrimp, add heat with spices. You can use cayenne pepper or chili powder. Start with a small amount, then taste as you go. This way, you can control the spice level. For dipping sauces, try sweet chili sauce or a spicy mango salsa. Both pair well with the shrimp's flavor. If you want a healthier option, bake the shrimp instead of frying. To do this, preheat your oven to 400°F (200°C). Instead of oil, use a cooking spray on your baking sheet. Place the shrimp in a single layer. Bake for about 15-20 minutes. Flip them halfway for even cooking. They won’t be as crispy as fried, but still delicious! You can add new flavors to your coconut shrimp. Try mixing in citrus zest, like lime or lemon, into your breading. Fresh herbs, such as cilantro or parsley, also work well. You can also experiment with different breading types. Use crushed tortilla chips or even ground nuts for a fun twist. Each variation offers a unique taste experience! To keep your coconut shrimp fresh, store them right. First, let them cool down to room temperature. Then, place them in an airtight container. This will help keep them crispy. You can also use a zip-top bag. Just make sure to squeeze out all the air. Store them in the fridge if you plan to eat them in the next few days. When reheating coconut shrimp, you want them crispy again. The best method is to use an oven. Preheat it to 350°F (175°C). Place the shrimp on a baking sheet lined with parchment paper. Bake them for about 10-12 minutes. Check them often to avoid overcooking. You can also use an air fryer. Set it to 350°F and cook for about 5-7 minutes. This way, they stay crunchy and delicious. You can freeze both raw and cooked coconut shrimp. For raw shrimp, follow these steps. First, coat the shrimp as you normally would. Then, spread them on a baking sheet. Freeze them for about 1-2 hours. Once they are solid, transfer them to a zip-top bag. For cooked shrimp, let them cool down first. Then, follow the same freezing steps. To thaw, place them in the fridge overnight. You can also use cold water for a quicker method. Just seal them in a bag and submerge in water for about 30 minutes. For the full recipe, check out the Crispy Coconut Shrimp section above. Yes, you can use frozen shrimp. Thaw them safely before cooking. Place frozen shrimp in the fridge overnight. If you're short on time, put them in a bowl of cold water for about 30 minutes. After thawing, pat them dry with paper towels. This helps the coating stick better. Using fresh shrimp is great, but frozen works well too. You can tell shrimp is cooked when it turns pink and opaque. They should also curl slightly. Cooking shrimp takes about 2-3 minutes on each side. If you see them turning golden brown, that's a good sign. Using a meat thermometer, shrimp should reach 120°F. Overcooking makes shrimp tough, so watch carefully. Many sauces pair well with crispy coconut shrimp. Here are some favorites: - Sweet chili sauce - Mango salsa - Spicy aioli - Pineapple dipping sauce - Classic cocktail sauce Feel free to try any of these options. You can even mix and match for fun flavor combos. In this blog post, we covered how to prepare crispy coconut shrimp using simple ingredients and steps. You learned about ingredient choices, frying techniques, and storage tips to keep your shrimp fresh. Always use good, fresh ingredients for the best flavor. Don’t hesitate to get creative with variations and dips. Enjoy making this delicious dish, whether for a meal or a snack. With these tips, you’ll impress everyone with your coconut shrimp. Happy cooking!$

Savor the flavors of these irresistible crispy coconut shrimp! With a golden crunch and tender shrimp inside, this easy recipe is perfect for seafood lovers. You'll learn how to coat shrimp with a delightful mix of coconut and Panko breadcrumbs, plus tips for frying to perfection. Ready to impress your guests? Click through for the full recipe and make these tasty bites today!

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Ingredients

1 pound large shrimp, peeled and deveined

1 cup all-purpose flour

2 large eggs, beaten

1 cup shredded coconut (preferably sweetened)

1 cup Panko breadcrumbs

1 teaspoon garlic powder

1 teaspoon paprika

Salt and black pepper to taste

Oil for frying (such as vegetable or canola oil)

Instructions

Prepare Your Breading Station: Set three shallow dishes in a row. In the first dish, place the all-purpose flour. In the second dish, beat the eggs until well combined. In the third dish, mix the shredded coconut, Panko breadcrumbs, garlic powder, paprika, salt, and pepper thoroughly.

Dry the Shrimp: Pat the shrimp dry with paper towels to eliminate any excess moisture. This step is crucial for achieving a crispy coating.

Coat the Shrimp:

- First, dredge each shrimp in the flour, ensuring to shake off any excess flour.

- Next, dip the floured shrimp into the beaten eggs, letting any surplus egg mixture drip back into the dish.

- Finally, press the shrimp into the coconut-Panko mixture, ensuring each piece is well-coated by pressing gently to adhere the mixture.

Heat the Oil: In a large skillet, pour in enough oil to cover the bottom by about 1 inch. Heat the oil over medium-high until it's shimmering (a temperature of about 350°F or 175°C is ideal).

Fry the Shrimp: Carefully add the coated shrimp in batches to the hot oil, making sure not to overcrowd the pan. Fry for approximately 2-3 minutes on each side or until they turn a delightful golden brown and are crispy.

Drain Excess Oil: Using a slotted spoon, transfer the cooked shrimp to a paper towel-lined plate to absorb any excess oil.

Cool and Serve: Allow the shrimp to cool slightly before serving to let the coating set a bit.

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

- Presentation Tips: Arrange the crispy coconut shrimp on a large serving platter. Accompany with a bowl of sweet chili sauce for dipping, and garnish with fresh lime wedges and sprigs of cilantro to add vibrant colors and refreshing flavors to your presentation.