Crispy Coconut Shrimp

$To make crispy coconut shrimp, gather these key ingredients: - 1 pound large shrimp, peeled and deveined - 1 cup all-purpose flour - 2 large eggs - 1 cup shredded coconut (preferably sweetened) - 1 cup Panko breadcrumbs - 1 teaspoon garlic powder - 1 teaspoon paprika - Salt and pepper to taste - Oil for frying These ingredients give your shrimp that perfect crunch and flavor. For shrimp, I suggest using wild-caught shrimp. Brands like SeaPak and Gorton’s offer good quality. When it comes to coatings, I prefer using Sweetened Shredded Coconut from Baker's or Bob's Red Mill. Their Panko breadcrumbs are always light and crisp, making your shrimp even better. To take your crispy coconut shrimp to the next level, consider adding: - A squeeze of lime juice - A dash of cayenne pepper for heat - Fresh herbs like cilantro or parsley These extra ingredients add depth and freshness, making the dish even tastier. For the full recipe, check out the detailed steps to create this yummy dish. Start by setting up your breading station. You need three shallow dishes. In the first dish, add 1 cup of all-purpose flour. In the second dish, beat 2 large eggs. In the third dish, mix 1 cup of shredded coconut with 1 cup of Panko breadcrumbs. Add 1 teaspoon each of garlic powder and paprika. Don't forget to season with salt and pepper to taste. This setup makes it easy to coat the shrimp. Now, it’s time to coat the shrimp. First, pat 1 pound of large shrimp dry with paper towels. This step helps the coating stick better. Take each shrimp and dredge it in the flour. Shake off any extra flour. Next, dip the shrimp in the beaten eggs. Let any excess drip back into the dish. Finally, coat the shrimp in the coconut-Panko mix. Press gently to make sure the coating sticks well. For frying, heat about 1 inch of oil in a large skillet. Aim for medium-high heat. You want the oil to shimmer, which means it is hot enough. This usually takes about 350°F or 175°C. Carefully add the shrimp in batches. Do not overcrowd the pan. Fry each batch for about 2 to 3 minutes. You want them golden brown and crispy. Once done, use a slotted spoon to transfer the shrimp to a paper towel-lined plate. This step helps drain any excess oil. Let them cool slightly before you serve. For the full recipe, check the earlier section. For crispy coconut shrimp, the key is moisture control. Start by patting the shrimp dry with paper towels. Removing moisture helps the coating stick better. Use Panko breadcrumbs instead of regular breadcrumbs. Panko adds a light, airy crunch. Fry in oil that is hot, about 350°F. If the oil is too cool, the shrimp will absorb too much oil and turn soggy. One common mistake is overcrowding the pan while frying. This lowers the oil temperature, leading to greasy shrimp. Always fry in small batches. Another mistake is not pressing the coating onto the shrimp. Be sure to press the coconut-Panko mix firmly. This will ensure the coating stays on during frying. Seasoning is key for great flavor. Before breading, sprinkle the shrimp with salt and pepper. This simple step enhances the taste. You can also add a pinch of cayenne or chili powder to the coconut-Panko mixture for a kick. For an extra burst of flavor, try adding some lime zest to the mix. This pairs well with the shrimp and coconut. For the full recipe, check out Crispy Coconut Shrimp. {{image_2}} You can add unique flavors to your coconut shrimp. Try using lime zest for a citrusy twist. You can also mix in some curry powder for a taste of the tropics. Adding some chopped fresh herbs like cilantro or basil can brighten the dish. You can even use spicy breadcrumbs for extra heat. These changes keep the recipe fresh and exciting. Frying brings a wonderful crunch, but baking is a healthier choice. To bake, preheat your oven to 400°F (200°C). Place the coated shrimp on a baking sheet. Spray them lightly with oil for a golden finish. Bake for about 15-20 minutes, flipping halfway through. This method cuts down on oil and still gives a nice crunch. Coconut shrimp is versatile. You can give it an international flair. For a Caribbean twist, add mango chutney on the side. If you want an Asian flavor, serve it with a sweet soy sauce. You can also try using coconut milk for a marinade. This will add moisture and flavor. Each twist brings new life to this classic dish, making it fun to explore. Store leftover coconut shrimp in an airtight container. Let the shrimp cool first. Place a paper towel inside to absorb moisture. This keeps them crispy for a while. You can keep them in the fridge for up to two days. To reheat coconut shrimp, use the oven for best results. Preheat your oven to 375°F (190°C). Place the shrimp on a baking sheet in a single layer. Bake for about 10-12 minutes. This method restores their crunch. You can also use an air fryer if you want quick heat. Set it to 350°F (175°C) for 5-7 minutes. You can freeze coconut shrimp if you want to save them. First, let them cool completely. Lay them out on a baking sheet in a single layer. Freeze until firm, then transfer to a freezer bag. Remove as much air as possible. They will last up to three months in the freezer. When ready to eat, bake or fry them from frozen. This keeps them tasty and crunchy. Check out the Full Recipe for more tips! The best shrimp for coconut shrimp is large shrimp. I recommend using peeled and deveined shrimp. This makes prep easy and quick. Fresh shrimp works great, but frozen shrimp saves time. Just thaw them properly before cooking. The size matters because larger shrimp hold up better during frying. You want a good bite with each piece. Yes, you can prepare coconut shrimp ahead. I suggest breading the shrimp and storing them in the fridge. Cover them well with plastic wrap. This keeps them fresh for a few hours. If you want to store them longer, freeze the breaded shrimp. You can fry them straight from the freezer when ready. Just add a few extra minutes to the cooking time. Crispy coconut shrimp tastes great with many sauces. Sweet chili sauce is a favorite for its balance of heat and sweetness. You can also try a tangy mango sauce for a tropical twist. A simple mix of ketchup and horseradish adds a nice kick, too. For a creamy option, use a coconut yogurt dip. Each sauce brings out the shrimp's flavor in a unique way. In this blog post, we explored how to craft crispy coconut shrimp. We covered the main ingredients, including recommended brands for shrimp and coatings. The step-by-step instructions ensure perfect frying. I shared tips for extra crispiness and common mistakes to avoid. You can also try different flavors and storage tips for leftovers. Crispy coconut shrimp is a tasty dish with many variations. Go ahead and experiment, and you’ll impress everyone at your next meal! Enjoy your cooking adventure!$

Crispy Coconut Shrimp

Indulge in the bliss of crispy coconut shrimp that can elevate any meal! This easy recipe combines juicy shrimp with a delightful crunchy coating of coconut and Panko breadcrumbs for the ultimate appetizer or main dish. Perfectly seasoned and fried to golden perfection, your taste buds will thank you. Click through to discover step-by-step instructions and presentation tips for serving this delicious seafood treat.

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Ingredients

1 pound large shrimp, peeled and deveined

1 cup all-purpose flour

2 large eggs

1 cup shredded coconut (preferably sweetened)

1 cup Panko breadcrumbs

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

Oil for frying

Instructions

Begin by setting up a breading station: Place the flour in one shallow dish, beat the eggs in a second shallow dish, and mix the shredded coconut with the Panko breadcrumbs, garlic powder, paprika, salt, and pepper in a third shallow dish.

Pat the shrimp dry with paper towels to remove excess moisture. This will help ensure a crispier coating.

Dredge each shrimp first in the flour, shaking off any excess.

Next, dip the floured shrimp into the beaten eggs, allowing any excess to drip off.

Finally, coat the shrimp in the coconut-Panko mixture, pressing gently to adhere the coating well.

In a large skillet, heat about 1 inch of oil over medium-high heat until shimmering (about 350°F or 175°C).

Carefully add the shrimp in batches, being sure not to overcrowd the pan. Fry for about 2-3 minutes on each side or until golden brown and crispy.

Use a slotted spoon to transfer the cooked shrimp to a paper towel-lined plate to drain excess oil.

Allow the shrimp to cool slightly before serving.

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

- Presentation Tips: Serve the crispy coconut shrimp on a large platter with a side of sweet chili sauce for dipping and garnish with lime wedges and fresh cilantro for a pop of color.