Crispy Coconut Shrimp

$For this crispy coconut shrimp, you will need: - 1 lb large shrimp, peeled and deveined - 1 cup all-purpose flour - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - 1/2 teaspoon sea salt - 2 large eggs - 1 cup shredded coconut (sweetened or unsweetened, based on preference) - 1 cup panko breadcrumbs - Oil for frying (vegetable or coconut oil work best) You can switch up some ingredients if you want to try different flavors. For the shrimp, choose fresh or frozen shrimp based on what you can find. The coconut can be sweetened or unsweetened, depending on your taste. If you like spice, add cayenne pepper to the flour mix for a kick. If you need to make changes, here are some easy swaps: - For gluten-free, use almond flour instead of all-purpose flour. - Instead of eggs, try a flaxseed mixture (1 tablespoon flaxseed meal mixed with 3 tablespoons water) to bind. - If you don't have panko, regular breadcrumbs will work, but they may not be as crunchy. This recipe is flexible, so feel free to adjust as needed! For the full recipe, be sure to check the detailed instructions. Start by rinsing the shrimp under cold water. This step helps remove any dirt or debris. After rinsing, drain the shrimp and lay them on paper towels. Pat them dry carefully. This is important! If the shrimp are wet, they won’t crisp up well when cooked. Next, prepare your coating. In a shallow bowl, mix the flour, garlic powder, smoked paprika, and sea salt. Whisk it well to blend the spices. In another bowl, crack the eggs and beat them until smooth. This egg wash helps the coating stick. In a third bowl, combine the shredded coconut and panko breadcrumbs. This mix gives your shrimp that crunchy texture. Now it’s time to coat the shrimp. Dip each shrimp first in the flour mixture. Shake off any extra flour. Then, dip it in the egg wash. Let the excess drip off. Finally, roll the shrimp in the coconut-panko mix. Press gently to help the coating stick well. For frying, heat enough oil in a skillet to cover about half an inch deep. Heat it on medium-high until it shimmers. You can test it with a small piece of bread; if it sizzles, it’s ready! Fry the shrimp in batches to avoid crowding. Cook for about 2-3 minutes on each side until golden brown. If you prefer baking, preheat your oven to 400°F (200°C). Place the coated shrimp on a baking sheet lined with parchment paper. Spray them lightly with cooking spray. Bake for about 15-20 minutes, turning halfway through. For an air-fryer option, preheat the air fryer to 375°F (190°C). Place the shrimp in a single layer, making sure they don’t touch. Cook for about 8-10 minutes, flipping halfway through. Whichever method you choose, enjoy your crispy coconut shrimp hot, paired with your favorite dipping sauce! For the full recipe, check out the complete guide above. To get that perfect crunch, start with dry shrimp. Moisture makes them soggy. After rinsing, use paper towels to pat them completely dry. Also, use panko breadcrumbs for extra crunch. They create a light, flaky texture. Fry them in hot oil, about 350°F. This helps seal in moisture while ensuring a crispy outside. For a flavor boost, you can marinate the shrimp. A mix of lime juice, garlic, and a pinch of salt works great. Let them soak for 30 minutes to absorb those tasty flavors. You can also try adding spices to the flour mix. Cayenne or curry powder adds a nice kick. Feel free to customize based on your taste. When frying, avoid overcrowding the pan. This can lower the oil temperature and lead to soggy shrimp. Fry in batches, giving each piece enough space. Use a slotted spoon to turn the shrimp gently. This ensures even cooking and prevents breakage. After frying, place shrimp on paper towels to absorb oil. This keeps them crispy. For more details, check the Full Recipe. {{image_4}} Baking coconut shrimp is a healthy option. You still get that great crunch. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Coat the shrimp just like in the full recipe. Place each shrimp on the sheet, leaving space between them. Spray or brush the shrimp lightly with oil. Bake for 12-15 minutes. Flip halfway through to ensure even cooking. You'll love how crispy they turn out! Air-frying is another great way to cook coconut shrimp. It gives you a nice crunch without much oil. Follow the same coating steps from the full recipe. Preheat your air fryer to 400°F (200°C). Arrange the shrimp in a single layer in the basket. Spray them lightly with oil to help with browning. Cook for about 8-10 minutes, shaking halfway. Check for golden color and enjoy your crispy treat! For a spicy twist, add heat to your coconut shrimp. Mix cayenne pepper or chili powder into the flour mixture. You can also add chopped jalapeños to the egg wash for more flavor. Follow the full recipe, but keep an eye on your spice level. This version pairs well with a cool dipping sauce like yogurt or sour cream. Spice lovers will want to try this version! Store leftover crispy coconut shrimp in an airtight container. Make sure the shrimp cool down to room temperature before sealing. If you stack them, place parchment paper between layers to keep them crispy. Keep them in the fridge for up to three days. To reheat, use the oven for the best results. Preheat your oven to 375°F (190°C). Spread the shrimp on a baking sheet. Bake for about 10 minutes or until they are hot and crispy. You can also use an air fryer. Set it to 350°F (175°C) and heat for around 5-7 minutes. Avoid the microwave, as it makes the shrimp soggy. If you want to save some for later, freezing works great. Place the shrimp in a single layer on a baking sheet lined with parchment paper. Freeze them for about an hour or until solid. Then, transfer the shrimp to a freezer-safe bag. Squeeze out as much air as possible. They can last for up to three months in the freezer. When ready to eat, thaw them in the fridge overnight before reheating. Enjoy the crispy coconut shrimp just like the first time! Yes, you can use frozen shrimp. Just make sure to thaw them first. Place the shrimp in the fridge overnight or run them under cold water. Pat them dry well before you start coating them. This helps keep your shrimp crispy. I love pairing crispy coconut shrimp with sweet chili sauce. The sweet and spicy notes work well together. Another great choice is a zesty lime aioli. It adds a fresh taste that balances the rich shrimp. To make this recipe gluten-free, swap out the all-purpose flour with gluten-free flour. You can also use gluten-free panko breadcrumbs. This way, you can enjoy the same crunchy texture without gluten. Crispy coconut shrimp goes well with a few sides. Try serving it with a light salad or coleslaw. You can also add a side of jasmine rice or coconut rice for a tropical feel. For a fresh touch, include some grilled veggies. This blog post covered making crispy coconut shrimp from start to finish. We discussed key ingredients and substitutions to fit your taste. I shared step-by-step cooking methods, so you can choose how to prepare it. We also explored tips for the perfect crunch and flavorful marinades. Variations let you play with different flavor profiles, while our storage info ensures your leftovers stay fresh. Now you can impress with your crispy coconut shrimp skills! Enjoy every bite and feel free to experiment.$

Indulge in the ultimate crispy coconut shrimp recipe that’s perfect for your next gathering or a cozy dinner at home! This scrumptious dish features juicy shrimp coated in a flavorful blend of coconut and panko breadcrumbs, fried to golden perfection. With simple ingredients and easy steps, you'll impress your family and friends with this delightful seafood treat.

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Ingredients

1 lb large shrimp, peeled and deveined

1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon smoked paprika

1/2 teaspoon sea salt

2 large eggs

1 cup shredded coconut (sweetened or unsweetened, based on preference)

1 cup panko breadcrumbs

Oil for frying (vegetable or coconut oil work best)

Instructions

Prepare the Shrimp: Rinse the shrimp under cold running water to remove any residual debris. Drain and lay them out on paper towels; pat them dry thoroughly to prevent excess moisture that can hinder crispiness. Set aside.

Make the Flour Mixture: In a shallow bowl, combine the all-purpose flour with garlic powder, smoked paprika, and sea salt. Whisk the mixture to ensure even distribution of the spices.

Prepare the Egg Wash: In another bowl, crack the eggs and beat them well with a fork or whisk until the yolks and whites are fully blended. This will create a smooth coating for the shrimp.

Combine Coconut and Panko: In a third bowl, mix the shredded coconut with the panko breadcrumbs, ensuring an even incorporation of both for a crunchy texture.

Coat the Shrimp: Take each shrimp and first dip it into the seasoned flour mixture, shaking off any excess. Next, submerge it in the egg wash, allowing any extra liquid to drip off. Finally, roll the shrimp in the coconut-panko mixture, pressing gently to make sure the coating adheres well and is evenly distributed.

Heat the Oil: In a large skillet, pour in enough oil to achieve about ½ inch depth. Heat the oil over medium-high heat until shimmering; you can test it by dropping in a small piece of bread—if it sizzles, it's ready.

Fry the Shrimp: Carefully add the breaded shrimp to the hot oil in batches, avoiding overcrowding the skillet. Fry for 2-3 minutes on each side or until the shrimp are golden brown and crispy. Use tongs to flip them gently for even cooking.

Drain the Shrimp: Once cooked, use a slotted spoon to transfer the shrimp to a plate lined with paper towels. This will help absorb any excess oil and keep them crispy.

Serve: Enjoy the crispy coconut shrimp hot, served with your choice of dipping sauce, such as a sweet chili sauce or a zesty lime aioli for a refreshing contrast.

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

- Presentation Tips: For a beautiful presentation, arrange the shrimp on a serving platter with fresh lime wedges and a sprinkle of chopped cilantro for a pop of color.