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To make crispy coconut shrimp, you need a few key items. Here’s what you will need: - 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 These ingredients work together to give the shrimp a crunchy and sweet coating. The shrimp acts as the star, while the flour and eggs help the coating stick. The shredded coconut and panko add that delightful crunch. You can use either fresh or frozen shrimp for this recipe. Fresh shrimp often has a better taste and texture. However, frozen shrimp is convenient and still tasty. If you go for frozen shrimp, make sure to thaw it properly. You can place it in the fridge overnight or run it under cold water for quick thawing. Always pat it dry before using. This helps the coating stick well. For frying, you have some choices for oils. Common options include vegetable oil, canola oil, and peanut oil. Each oil has a high smoke point, which means they handle heat well. Peanut oil adds a nice flavor, while vegetable and canola oils are neutral. Choose the oil you prefer based on taste and availability. Just make sure to heat it to the right temperature, around 350°F (175°C) for best results. First, start with fresh shrimp. I like to use large shrimp for this recipe. Peel and devein them if needed. Dry the shrimp with paper towels. This step is key. Removing moisture helps the coating stick better. A dry surface means a crispy outcome. Next, set up your breading station. Grab three shallow dishes. In the first dish, mix together one cup of flour, one teaspoon of garlic powder, one teaspoon of paprika, half a teaspoon of salt, and half a teaspoon of black pepper. In the second dish, beat two large eggs. In the third dish, combine one cup of sweetened shredded coconut and one cup of panko breadcrumbs. Each dish has a role in making your shrimp crispy. Now, it's time to coat the shrimp. Take one shrimp and dip it in the flour mix. Shake off the excess. Next, dip it into the beaten eggs. Let the extra egg drip off. Finally, roll the shrimp in the coconut-panko mix. Press lightly to help the coating stick. Repeat this for all the shrimp. When done, they’re ready for frying. For the full recipe, check the earlier section. To get crispy coconut shrimp, start with dry shrimp. Moisture makes the coating soggy. Pat each shrimp with paper towels before breading. This simple step helps the coating stick and stay crispy. When frying, maintain the oil temperature around 350°F (175°C). If the oil is too cold, the shrimp may absorb oil and become greasy. Fry in small batches to keep the oil hot. Watch for a golden color; it means they are perfectly crispy. The ideal frying temperature is key for great coconut shrimp. Use a thermometer to check the oil. Aim for 350°F (175°C) for the best results. If you don’t have a thermometer, test with a small piece of bread. If it browns in about 60 seconds, the oil is ready. Remember, if the oil is too hot, the shrimp can burn. If too cool, they will not cook properly. A good dipping sauce can elevate your crispy coconut shrimp. Sweet chili sauce is a popular choice. It adds a sweet, spicy kick. If you want something fresh, try mango salsa. Its fruity notes balance the coconut flavor well. You can also mix soy sauce with a bit of lime juice for a savory option. Experiment with different sauces to find your favorite match. For the full recipe, check the details above. {{image_2}} You can add some heat to your crispy coconut shrimp. Mix in cayenne pepper or chili powder with the flour for a spicy kick. Use about 1 teaspoon to start. Adjust it based on your taste. The spice balances well with the sweetness of the coconut. You will love the extra flavor! If you want a lighter option, try baking the shrimp. Preheat your oven to 400°F (200°C). Place the coated shrimp on a baking sheet lined with parchment paper. Spray them with cooking oil for better crispiness. Bake for 12-15 minutes, flipping them halfway through. This method gives you that crunch without frying! Crispy coconut shrimp pairs well with many sides. Consider serving it with rice or a fresh salad. A mango salsa adds a fruity touch. You could also try it with coleslaw for a crunchy contrast. These sides enhance the shrimp's flavor and make a complete meal. For the full recipe, refer to the earlier section. To keep your crispy coconut shrimp fresh, first let them cool. Place them in an airtight container. You can store them in the fridge for up to three days. Make sure to layer them with paper towels to absorb moisture. This will help maintain their crispness. To reheat your shrimp, use an oven. Preheat it to 350°F (175°C). Place the shrimp on a baking sheet lined with parchment paper. Bake them for about 10 minutes. This method helps restore their crunch. Avoid using the microwave, as it can make them soggy. If you want to save the shrimp for later, freeze them after cooking. Allow them to cool completely. Arrange the shrimp in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, transfer them to a freezer bag. They can last up to three months. When ready to eat, you can reheat them directly from frozen in the oven. Enjoy your crispy coconut shrimp anytime! For the full recipe, check out the details above. You can tell shrimp is fully cooked when it turns pink and opaque. The shrimp should curl slightly as it cooks. A good rule is to cook shrimp for 2-3 minutes on each side. If you have a thermometer, the inside should reach 120°F. Overcooked shrimp can become rubbery, so keep an eye on them! Yes, you can use coconut flour, but it will change the texture. Coconut flour absorbs more moisture than all-purpose flour. You may need to adjust the egg amount to help the coating stick. This change can also add a nice coconut flavor to your crispy coconut shrimp. Many restaurants serve crispy coconut shrimp as an appetizer. Some popular chains include Red Lobster and Bahama Breeze. Local seafood spots often feature this dish too. If you love this shrimp, try visiting a restaurant that specializes in tropical or seafood cuisine for a tasty experience! In this post, we covered the ingredients needed for crispy coconut shrimp, starting with shrimp types and oils. You learned how to prepare, bread, and cook your shrimp for the best texture. I shared tips for crispiness and proper cooking temps. We explored tasty variations and ideal side dishes. Finally, I explained how to store and reheat leftovers effectively. Use these insights to create delicious shrimp at home. Enjoy your cooking journey!

Crispy Coconut Shrimp

Indulge in a deliciously crispy treat with this easy Crispy Coconut Shrimp recipe! Learn how to perfectly coat your shrimp with a flavorful mixture of coconut and panko breadcrumbs for that crunchy finish. In just 30 minutes, you can create a dish that's perfect for appetizers or a fun meal. Ready to impress your taste buds? Click through to explore the full recipe and start cooking your new favorite dish today!
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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: Pat the shrimp dry with paper towels to remove excess moisture. This helps the coating adhere better and achieve crispiness.

    Set Up Breading Station: In a shallow dish, mix the flour, garlic powder, paprika, salt, and black pepper. In another dish, beat the eggs. In a third dish, combine the shredded coconut and panko breadcrumbs.

      Coat the Shrimp: Dip each shrimp first into the flour mixture, shaking off the excess, then into the beaten eggs, and finally into the coconut-panko mixture, pressing lightly to ensure the coating adheres well.

        Heat the Oil: In a large skillet, heat 1 inch of oil over medium-high heat until it reaches 350°F (175°C). To test if it’s ready, drop in a small amount of the coconut mixture; if it sizzles, the oil is hot enough.

          Fry the Shrimp: Working in batches, carefully place the coated shrimp into the hot oil. Fry for 2-3 minutes on each side or until golden brown and crispy. Avoid overcrowding the pan to maintain the oil temperature.

            Drain and Serve: Once cooked, transfer the shrimp to a paper towel-lined plate to drain excess oil. Serve immediately with a dipping sauce such as sweet chili sauce or a tangy mango salsa.

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