Crispy Coconut Shrimp

$- 1 pound large shrimp, peeled and deveined - 1 cup all-purpose flour - 2 large eggs, beaten - 1 cup shredded coconut - 1 cup panko breadcrumbs - 1 teaspoon garlic powder - 1 teaspoon paprika - Salt and pepper to taste - Vegetable oil for frying - Sweet chili sauce for dipping (optional) To make crispy coconut shrimp, you'll need fresh, large shrimp. I prefer using shrimp that are peeled and deveined. This saves time and makes cooking easier. The main ingredients for this dish are simple and easy to find. Next, gather the seasonings. Garlic powder and paprika add great flavor. Don’t forget salt and pepper; they help bring out the taste of the shrimp. Adjust these to suit your liking. For cooking, you need vegetable oil. It should be enough to cover the bottom of your skillet. This helps the shrimp fry evenly and get that golden color. If you like a bit of heat, sweet chili sauce is a great option for dipping. This recipe combines crunchy textures and delicious flavors. You can find the full recipe to guide you through the steps. To start, gather three shallow bowls. In the first bowl, mix the flour with garlic powder, paprika, salt, and pepper. This will be your first coating. The second bowl should hold the beaten eggs, ready for the shrimp. In the third bowl, combine the shredded coconut and panko breadcrumbs. This mix will give your shrimp that delightful crunch. Now for the fun part! Take each shrimp and dip it into the flour mixture. Make sure it gets a good coating. Then, move it to the egg bowl and let any extra egg drip off. Finally, press the shrimp into the coconut-panko mix. Press firmly to ensure it sticks well. Place each breaded shrimp on a baking sheet. This step is key to having crispy shrimp later. Heat a large skillet over medium-high heat. Pour in enough vegetable oil to cover the bottom, about one inch deep. To test if the oil is hot, drop in a small piece of bread. If it sizzles, you’re ready! Carefully place the breaded shrimp in the hot oil, but don’t overcrowd the pan. Fry them for about 2-3 minutes on each side. You want them to turn golden brown and crispy. Once done, use a slotted spoon to remove the shrimp and place them on a paper towel-lined plate. This helps drain any excess oil. Enjoy your crispy coconut shrimp! For the complete recipe, check the Full Recipe. To get that perfect crispy shrimp, watch your oil temperature. Heat the oil to medium-high. If it’s too cool, the shrimp will absorb oil and become soggy. If it's too hot, they will burn. You can test the oil by dropping a small piece of bread in. If it bubbles and sizzles, it’s ready! Also, avoid overcrowding the pan. If you add too many shrimp, they won’t cook evenly. Fry them in batches for the best results. Want to make your shrimp even tastier? Adjust the seasonings! Try adding a pinch of cayenne pepper for heat. You could also mix in some lemon zest for a bright kick. Fresh herbs, like cilantro or parsley, can add freshness. Experiment with spices to find your perfect flavor balance. Don’t be afraid to make it your own! You can also bake the shrimp if you want a healthier option. Preheat your oven to 400°F (200°C). After breading the shrimp, place them on a baking sheet lined with parchment paper. Lightly spray them with oil. Bake for about 15-20 minutes, flipping halfway through. This gives you crispy shrimp without frying. Enjoy the same great taste with less oil! For the full recipe, check out the previous section. {{image_2}} You can spice up your crispy coconut shrimp with some heat. Adding cayenne pepper or chili powder gives a kick. Just mix these spices into your flour coating. This adds depth and a fun twist to the shrimp. You can adjust the heat level based on your taste. A little heat makes the sweet coconut shine even more. Coconut is great, but you can change things up! Try crushed nuts like almonds or pecans instead of coconut. You can also use different breadcrumbs, like Italian-style or whole wheat. These options give a new flavor and texture. Experimentation can lead to your new favorite shrimp dish. Pair your crispy coconut shrimp with fun side dishes! Try a fresh mango salsa or a tangy coleslaw for crunch. You can also serve it with rice or a fruity salad. Dipping sauces like sweet chili or a spicy aioli work well too. These pairings enhance the meal and create a tasty experience. For full details, check the Full Recipe. To keep your crispy coconut shrimp fresh, place them in an airtight container. You can refrigerate them for up to three days. For longer storage, freeze them in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. This method helps prevent them from sticking together. To reheat, use an oven for the best results. Preheat your oven to 350°F (175°C). Place the shrimp on a baking sheet and heat for about 10-15 minutes. This keeps the shrimp crispy. You can also use an air fryer. Just heat at 350°F (175°C) for about 5-7 minutes. Cooked shrimp can last in the fridge for up to three days. If frozen, they can stay good for up to three months. After this time, the quality may start to drop. Always check for any off smells or changes in texture before eating. Enjoy your crispy coconut shrimp while they are fresh! For this recipe, large shrimp work best. Look for shrimp that are 16/20 count per pound. This size offers a good balance between meatiness and crunch. Fresh shrimp is ideal, but frozen shrimp is fine too. Just ensure it is peeled and deveined before cooking. Always check for a firm texture and a clean smell. This ensures you get great flavor in every bite. Yes, you can prepare crispy coconut shrimp ahead of time. You can bread the shrimp and keep it in the fridge for up to 4 hours before frying. This helps the coating stick better. If you want to store them longer, freeze the breaded shrimp in a single layer. Once they are frozen, transfer them to a bag and store for up to 2 months. When ready to eat, fry them straight from the freezer. Just add a few extra minutes to the frying time. Coconut shrimp tastes great with many sauces. Here are some tasty options: - Sweet chili sauce: A classic pairing. - Honey mustard: Adds a tangy sweetness. - Mango salsa: Fresh and fruity. - Spicy aioli: For a kick of heat. - Teriyaki sauce: Sweet and savory. These sauces enhance the shrimp's flavor and make it even more enjoyable. You can try different dips to find your favorite! For the full recipe, check out the Crispy Coconut Shrimp section above. This blog post covered how to make crispy coconut shrimp. We discussed the key ingredients, from shrimp to seasonings and cooking essentials. I shared a step-by-step guide to breading and cooking the shrimp. I also offered tips for achieving the perfect crispiness and variations to try. Remember, you can store leftovers to enjoy later. With these simple steps and tips, you can create a tasty dish that impresses anyone. Enjoy your cooking adventure with coconut shrimp!$

Indulge in the deliciousness of Crispy Coconut Shrimp with this easy recipe! Perfectly breaded and fried, these shrimp are guaranteed to be a hit at your next gathering. Made with simple ingredients like shredded coconut and panko breadcrumbs, they bring a delightful crunch with every bite. Don't miss out—click through to discover the full recipe and impress your friends and family with this tasty treat!

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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 (sweetened or unsweetened based on preference)

1 cup panko breadcrumbs

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

Vegetable oil for frying

Sweet chili sauce for dipping (optional)

Instructions

Prepare the Breading Stations: Set up three shallow bowls, placing flour mixed with garlic powder, paprika, salt, and pepper in the first bowl. Pour the beaten eggs into the second bowl. In the third bowl, combine shredded coconut and panko breadcrumbs for a crunchy coating.

Bread the Shrimp: Dip each shrimp into the flour mixture, ensuring it’s evenly coated. Next, dip it into the beaten egg, allowing any excess to drip off. Finally, press the shrimp into the coconut-panko mixture, ensuring it’s fully coated. Place the breaded shrimp on a baking sheet.

Heat the Oil: In a large skillet, pour enough vegetable oil to cover the bottom (about 1 inch deep) and heat over medium-high heat. To check if the oil is ready, drop in a small piece of bread; if it sizzles, the oil is hot enough.

Fry the Shrimp: Carefully place the breaded shrimp in the hot oil in batches, making 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 remove the shrimp and transfer them to a paper towel-lined plate to drain excess oil.

Serve: Arrange the crispy coconut shrimp on a serving platter. If desired, serve with sweet chili sauce for dipping to balance the flavors.

Prep Time: 20 minutes | Total Time: 30 minutes | Servings: 4