Crispy Coconut Shrimp

$- 1 pound large shrimp, peeled and deveined - 1 cup all-purpose flour - 1 cup sweetened shredded coconut For crispy coconut shrimp, the main ingredients are key. First, you need large shrimp. The size helps achieve a great texture. Next, all-purpose flour creates a base for the breading. Finally, sweetened shredded coconut adds that delicious, sweet crunch. - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 cup panko breadcrumbs Seasoning makes the shrimp pop with flavor. Garlic powder and onion powder give the shrimp a tasty boost. Panko breadcrumbs add extra crunch and make the coating light and crispy. - Sweet chili sauce - Oil for frying For a fun twist, consider adding sweet chili sauce. It brings a sweet and spicy kick that pairs well with the shrimp. You'll also need oil for frying. Choose vegetable or canola oil for the best results. Check out the Full Recipe for more details on how to bring these ingredients together! Rinse the shrimp gently under cold water. This helps remove any grit. After rinsing, dry the shrimp well with paper towels. This step is key for a crispy finish. Set the dried shrimp aside on a clean plate. Grab three shallow dishes for the breading process. In the first dish, add the all-purpose flour. Pour the lightly beaten eggs into the second dish. For the third dish, mix the sweetened shredded coconut, panko breadcrumbs, garlic powder, onion powder, salt, and pepper. Make sure to blend the seasoning well into the coconut-panko mixture. Take each shrimp and dip it into the flour first. Shake off any extra flour. Next, dip the shrimp into the eggs, ensuring it is fully coated. Finally, roll the shrimp in the coconut-panko mixture. Press down slightly to ensure the coating sticks well. In a large skillet, pour enough oil to cover the bottom by about 1/2 inch. Heat the oil over medium heat. To check if the oil is ready, drop a small pinch of the coconut-panko mixture into it. If it sizzles and bubbles, the oil is hot enough. Carefully add the shrimp in small batches. Avoid overcrowding the pan. Fry each batch for about 2-3 minutes on each side. Look for a golden brown color and a crispy texture. Use a slotted spoon to remove the shrimp and place them on a plate lined with paper towels to soak up extra oil. Arrange the crispy coconut shrimp on a serving platter while they are hot. They look great and taste even better! For a delicious dip, serve sweet chili sauce on the side. Enjoy the crunch and flavor! For more detailed instructions, check out the Full Recipe. To get that nice crunch, oil temperature matters a lot. Heat the oil until it shimmers. This means it's ready for frying. If the oil is too cool, the shrimp will soak it up, and they won't be crispy. Choosing the right shrimp size is also key. I prefer using large shrimp. They hold up well during cooking and provide a nice bite. One common mistake is overcrowding the pan. When you add too many shrimp at once, the oil cools down. This leads to soggy shrimp instead of crispy ones. Fry them in small batches for the best results. Another mistake is not drying the shrimp properly. If they are wet, the breading won't stick well. Always pat them dry with paper towels before coating. You can easily make your crispy coconut shrimp even better by experimenting with spices. Try adding cayenne for heat or paprika for a smoky touch. Adding citrus zest boosts the flavor too. A little lime or lemon zest in the coating adds a fresh twist. This makes each bite even more delicious! For the full recipe, be sure to check out the detailed instructions to make these tasty treats. {{image_4}} For a twist on the classic crispy coconut shrimp, you can try different coatings. - Using unsweetened coconut: Unsweetened coconut offers a less sweet taste. It allows the shrimp's flavor to shine through. - Incorporating spices like cayenne or paprika: Adding spices gives the shrimp a nice kick. Try mixing in a little cayenne for heat or paprika for a smoky flavor. If you want a lighter version of this dish, consider these options. - Baking instead of frying: You can bake the shrimp for a healthier crunch. Preheat your oven to 400°F and place shrimp on a baking sheet lined with parchment paper. Spray lightly with oil and bake for about 15-20 minutes. - Gluten-free options using almond flour or gluten-free breadcrumbs: Use almond flour or gluten-free breadcrumbs in place of regular flour. This option is great for those with gluten sensitivities. Crispy coconut shrimp pairs well with many sides and sauces. - Suggested side dishes like rice or salad: Serve with jasmine rice or a fresh green salad. The lightness of these sides balances the shrimp's richness. - Alternative dipping sauces: While sweet chili sauce is popular, try a mango salsa or a tangy lime dip. These options add freshness and zest to your meal. For the full recipe, don’t forget to check out the detailed instructions and ingredients! To keep your crispy coconut shrimp fresh, place them in an airtight container. This helps prevent moisture. Store the container in the fridge. Enjoy leftovers within two days for the best taste. When reheating, aim to keep the shrimp crispy. Use an oven set to 350°F (175°C). Place the shrimp on a baking sheet lined with parchment paper. Heat for about 10 minutes. Check to ensure they are warm without getting soggy. You can freeze crispy coconut shrimp for later. First, let them cool completely. Then, place them in a freezer-safe bag. Remove as much air as possible before sealing. To thaw, place them in the fridge overnight. Reheat in the oven as mentioned above for crunch. I recommend using large shrimp for crispy coconut shrimp. Their size helps keep the meat juicy. Freshness is key too. Always choose shrimp that smell like the ocean, not fishy. You can use peeled and deveined shrimp to save time. Frozen shrimp works well if it’s thawed properly. Yes, you can prepare crispy coconut shrimp ahead of time. Bread the shrimp and store them in the fridge for up to an hour before frying. This keeps them fresh and ready. If you want to make them even earlier, you can freeze the breaded shrimp. Just remember to thaw them before frying. Several dips work great with crispy coconut shrimp. Sweet chili sauce is a popular choice. Its sweet and spicy flavor complements the shrimp perfectly. You can also try mango salsa or a tangy lime aioli for a fresh twist. These dips add extra flavor and fun. To keep the breading on, follow a few tips. Make sure the shrimp are dry before coating them. Then coat them in flour first, followed by egg, and finally the coconut-panko mix. Press the coating onto the shrimp gently. This helps it stick during frying. Yes, you can bake crispy coconut shrimp! Preheat your oven to 400°F (200°C). Place the breaded shrimp on a baking sheet lined with parchment paper. Spray them lightly with cooking oil. Bake for about 15-20 minutes, flipping halfway through. This method gives you a healthier option without losing texture. For the full recipe, check out the Crispy Coconut Shrimp Delight! Crispy coconut shrimp starts with fresh shrimp, flour, and sweetened coconut. The seasoning mix of garlic and onion powder adds flavor. A careful coating in the flour, egg, and coconut-panko blend ensures a perfect crunch. Remember to avoid common mistakes like overcrowding the pan. You can also explore healthy options like baking. Store any leftovers properly. With the right techniques, enjoy the delightful crispness of this dish. Dive into your cooking adventure with confidence!$

Indulge in a tropical treat with this crispy coconut shrimp delight! Perfectly golden and crunchy, these shrimp are coated in a delicious blend of coconut, breadcrumbs, and spices. Learn how to prepare and fry these mouthwatering bites for a fantastic appetizer or snack. Pair them with sweet chili sauce for an extra zing.

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Ingredients

1 pound large shrimp, peeled and deveined

1 cup all-purpose flour

2 large eggs, lightly beaten

1 cup sweetened shredded coconut

1 cup panko breadcrumbs

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Oil for frying (such as vegetable or canola)

Optional: Sweet chili sauce for a flavorful dip

Instructions

Prepare the Shrimp: Rinse the shrimp gently under cold water and pat them dry thoroughly with paper towels. Place the dried shrimp aside on a clean plate.

Set Up the Breading Station: Take three shallow dishes and arrange them in order. In the first dish, pour in the all-purpose flour. In the second dish, place the beaten eggs. In the third dish, combine shredded coconut, panko breadcrumbs, garlic powder, onion powder, salt, and pepper, mixing well to integrate all the ingredients.

Coat the Shrimp: Take each shrimp and first coat it in the flour, shaking off any excess. Next, dip the shrimp into the beaten eggs, ensuring it is fully coated. Finally, roll the shrimp in the coconut-panko mixture, pressing down slightly to ensure the coating sticks well.

Heat the Oil: In a large skillet, pour in enough oil to cover the bottom by about 1/2 inch. Heat the oil over medium heat until it begins to shimmer. To check readiness, drop a small pinch of the coconut-panko mixture into the oil; it should sizzle and bubble immediately.

Fry the Shrimp: Carefully add the shrimp in small batches to the hot oil, making sure not to overcrowd the pan to maintain the oil temperature. Fry each batch for about 2-3 minutes on each side or until they turn a lovely golden brown and develop a crispy texture. Use a slotted spoon to remove the shrimp and transfer them onto a plate lined with paper towels to absorb any excess oil.

Serve and Enjoy: Arrange the crispy coconut shrimp on a serving platter while still hot. For an enticing complement, serve with sweet chili sauce on the side for dipping. Enjoy the crunch and flavor!

Prep Time, Total Time, Servings: 15 minutes | 20 minutes | Serves 4