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- 1 pound large shrimp, peeled and deveined - 1 cup all-purpose flour - 2 large eggs - 1 cup sweetened shredded coconut - 1 cup panko breadcrumbs - Oil for frying - 1 teaspoon garlic powder - 1 teaspoon paprika - ½ teaspoon salt - ½ teaspoon black pepper - Sweet chili sauce - Zesty mango salsa - Fresh lime wedges When making crispy coconut shrimp, you need fresh and high-quality shrimp. I recommend using large shrimp, as they provide a nice bite. The coating is key to achieving that delightful crunch. Start with all-purpose flour to help the shrimp stick. The eggs add moisture, which helps the coconut and panko adhere well. Coconut adds sweetness and a tropical twist. The panko breadcrumbs provide extra crunch. For seasoning, garlic powder and paprika bring out the shrimp's flavors. Salt and pepper balance the dish perfectly. For serving, sweet chili sauce pairs nicely. Zesty mango salsa can add freshness. A squeeze of fresh lime juice brightens the dish. For the full recipe, check out the details above. Start with one pound of large shrimp. Peel and devein them if needed. Next, pat the shrimp dry with paper towels. This step helps the coating stick better. Removing excess moisture is key. If the shrimp are wet, the coating won’t be crispy. Dry shrimp make a big difference in texture. Now, let’s set up your breading station. Grab three shallow dishes. In the first dish, mix one cup of flour with one teaspoon of garlic powder, one teaspoon of paprika, half a teaspoon of salt, and half a teaspoon of black pepper. Stir them well to combine. In the second dish, beat two large eggs until they blend well. For the third dish, mix one cup of sweetened shredded coconut with one cup of panko breadcrumbs. This mix adds great crunch. Let’s coat the shrimp. Take one shrimp and dip it in the flour mixture first. Shake off any excess flour. Next, dip it in the beaten eggs. Allow any drips to fall back into the dish. Finally, coat the shrimp in the coconut-panko mix. Press gently to ensure an even coating. Repeat this with all the shrimp. Now it’s time to fry. Heat enough oil in a large skillet to reach about one inch deep. Set the heat to medium-high. Aim for a temperature of 350°F (175°C). To check if it's ready, drop a little coconut-panko mixture in the oil. If it sizzles, you’re good to go! Fry the shrimp in batches to avoid overcrowding. This helps keep the oil hot. Cook each shrimp for about 2-3 minutes on each side. Look for a golden brown color. Use a slotted spoon to turn the shrimp gently. For the full recipe, refer to the ingredients and instructions outlined above. To make your crispy coconut shrimp perfect, oil temperature matters. Heat your oil to about 350°F (175°C). If the oil is too cool, the shrimp will soak up too much oil. If it's too hot, the outside will burn before cooking through. Always check the oil by dropping a bit of the coconut-panko mix into it. If it sizzles, you're ready to fry! The coating also needs to stick well. Make sure the shrimp are dry before coating. If they are wet, the coating will slide off. After coating, let the shrimp sit for a minute. This helps the coating adhere better during frying. If you want a healthier option, try air frying the shrimp. Preheat your air fryer to 400°F (200°C). Place the shrimp in a single layer and spray them with cooking spray. Air fry for about 8-10 minutes, flipping halfway through. This method gives you a crispy finish with less oil. You can also bake the shrimp. Preheat your oven to 425°F (220°C). Place the shrimp on a baking sheet lined with parchment paper. Bake for around 15-20 minutes, until golden brown. Baking is a great way to enjoy crispy coconut shrimp without frying. For frying, large shrimp work best. Look for shrimp labeled “U15” or “16/20.” These numbers indicate the shrimp size. Fresher shrimp taste better, so buy them from a trusted source. Check for a clean smell and firm texture. If you can, buy them raw and deveined for the best flavor. When frozen, thaw shrimp overnight in the fridge. This keeps them fresh and tasty. Avoid shrimp with a strong fishy smell; that’s a sign they are not fresh. {{image_4}} You can change the flavor of your coating for crispy coconut shrimp. Try adding cayenne pepper for some heat. Just a pinch can change everything. You can also add lemon zest for a bright, zesty kick. This will make each bite burst with flavor. If you want a different taste, use unsweetened coconut instead of sweetened. This gives a more natural coconut flavor, which some may prefer. Pair your crispy coconut shrimp with rice or a fresh salad for a complete meal. The rice will soak up any extra sauce and balance the flavors. A salad adds crunch and freshness. For dips, try sweet chili sauce for a nice contrast. You can also serve it with a zesty mango salsa to enhance the tropical vibe. These dips will elevate your dish and make it even more enjoyable. For a fun twist, think about adding tropical fruits to your dish. Mango or pineapple can bring a fresh sweetness. You can also make shrimp tacos using coconut shrimp. Just add some slaw, avocado, and your favorite sauce in a soft tortilla. This twist makes for a quick and tasty meal. These ideas will help you enjoy this recipe in new and exciting ways. For the full recipe, check out the details earlier in the article. To keep your crispy coconut shrimp fresh, store leftovers in the fridge. Place them in an airtight container. This keeps them from drying out. Enjoy them within two days for the best taste. If you want to freeze them, wrap each shrimp in plastic wrap. Then, put them in a freezer-safe bag. They can last up to three months in the freezer. Just make sure to label the bag with the date. When you reheat crispy coconut shrimp, you want to keep them crispy. The best way is to use an oven. Preheat the oven to 375°F (190°C). Place the shrimp on a baking sheet. Bake them for about 10 minutes. This method warms them up and keeps them crunchy. Avoid using the microwave, as it can make them soggy. If you must use the microwave, try heating them in short bursts. In the fridge, your crispy coconut shrimp will last about two days. Look for signs of spoilage before eating. If the shrimp smell off or look discolored, it’s best to toss them. If you freeze the shrimp, remember to check for freezer burn after a few months. This can affect the taste and texture. Always trust your senses when it comes to food safety. For the full recipe, refer to the original instructions mentioned earlier. To get crispy coconut shrimp, focus on two key points: humidity and oil temperature. - Humidity: Moisture can ruin the crispiness. Dry your shrimp well with paper towels. - Oil Temperature: Heat your oil to 350°F (175°C). Use a thermometer for accuracy. If the oil is too cool, the shrimp will absorb more oil and get soggy. If it’s too hot, they will burn. Keep these tips in mind for a perfect crunch! Yes, you can use frozen shrimp. However, there are some steps to follow: - Thawing: Thaw shrimp overnight in the fridge or run them under cold water for quick thawing. - Drying: Make sure to pat them dry after thawing. This helps the coating stick better. - Cooking: Frozen shrimp may need a minute or two longer to fry. Always check for doneness. Using frozen shrimp is a great option for convenience! Crispy coconut shrimp pairs well with a variety of sides and dips. Here are some popular choices: - Side Dishes: Serve with jasmine rice or a fresh salad. - Dipping Sauces: Sweet chili sauce is a classic. You can also try zesty mango salsa for a fruity kick. These options enhance the flavors and make for a well-rounded meal. Making crispy coconut shrimp gluten-free is easy. Here are some suggestions: - Gluten-Free Breadcrumbs: Use gluten-free panko or crushed rice cereal for the coating. - Flour Alternatives: Swap all-purpose flour with almond flour or coconut flour. These changes keep the dish delicious and safe for those with gluten sensitivities. For the full recipe, check out the Crispy Coconut Shrimp section! Making crispy coconut shrimp is fun and tasty. You learned key ingredients like shrimp, flour, eggs, and coconut. I shared step-by-step instructions for perfect coating, frying, and tips to ensure crispiness. You can even find healthy cooking methods! Whether you serve it with a zesty salsa or sweet chili sauce, this dish is versatile. Remember, fresh shrimp makes a big difference. Follow the tips and enjoy every bite! Crunchy, juicy, and full of flavor, your coconut shrimp will impress everyone.

Crispy Coconut Shrimp

Indulge in the ultimate crispy coconut shrimp experience with this delightful recipe! Enjoy the perfectly seasoned coating of flour, coconut, and panko that brings a satisfying crunch to each bite. In just 30 minutes, you can create this mouthwatering dish that's perfect for any occasion. Ready to impress your family and friends? Click through now to explore the full recipe and start frying up some delicious shrimp goodness!
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Ingredients
  

1 pound large shrimp, peeled and deveined

1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon paprika

½ teaspoon salt

½ teaspoon black pepper

2 large eggs

1 cup sweetened shredded coconut

1 cup panko breadcrumbs

Oil for frying

Instructions
 

Prepare the Shrimp: Begin by patting the shrimp dry with paper towels to eliminate any excess moisture. This step is crucial as it ensures the coating adheres more effectively and contributes to achieving a beautifully crispy texture.

    Set Up the Breading Station: Organize your workspace with three shallow dishes. In the first dish, combine the flour, garlic powder, paprika, salt, and black pepper, mixing well. In the second dish, beat the two eggs until the yolks and whites are thoroughly blended. In the third dish, mix the sweetened shredded coconut with panko breadcrumbs, ensuring an even distribution for optimal coating.

      Coat the Shrimp: Take each shrimp and first dip it into the seasoned flour mixture, shaking off any excess. Next, immerse the shrimp into the beaten eggs, allowing any drips to fall back into the dish. Finally, coat the shrimp in the coconut-panko mixture, pressing gently to ensure that the coating adheres thoroughly and evenly.

        Heat the Oil: In a large skillet, pour in enough oil to reach a depth of about 1 inch. Heat the oil over medium-high heat until it reaches 350°F (175°C). To check if the oil is hot enough, drop in a small amount of the coconut-panko mixture; if it sizzles upon contact, your oil is ready for frying.

          Fry the Shrimp: Carefully place the coated shrimp into the hot oil in batches, ensuring not to overcrowd the skillet to maintain the oil temperature. Fry each shrimp for about 2-3 minutes on each side, or until they are golden brown and crispy to perfection. Use a slotted spoon to gently turn the shrimp to ensure even cooking.

            Drain and Serve: Once the shrimp are cooked, transfer them to a paper towel-lined plate to absorb any excess oil. For the best flavor experience, serve immediately with a delightful dipping sauce such as sweet chili sauce or a zesty mango salsa for a refreshing contrast.

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