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- 1 pound large shrimp, peeled and deveined - 1 cup all-purpose flour - 2 large eggs, beaten - 1 teaspoon garlic powder - 1 teaspoon paprika - Salt and pepper to taste - 1 cup shredded unsweetened coconut - 1 cup panko breadcrumbs - Oil for frying (coconut or vegetable oil) When I prepare crispy coconut shrimp, I choose large shrimp for the best texture. The flour helps the coating stick well. Beaten eggs add moisture and richness. Garlic powder and paprika bring depth to the flavor. You can adjust salt and pepper to suit your taste. For the coating, I love using unsweetened coconut. It gives a great crunch without adding extra sweetness. Panko breadcrumbs are key for that perfect crispy bite. When frying, I prefer coconut oil for its light flavor. However, vegetable oil works just as well. You can find the full recipe at the end of this article. Enjoy the process of creating this delicious dish! - Rinse and pat dry the shrimp. - Set aside the prepared shrimp. Start by rinsing your shrimp under cold water. This helps remove any grit or residue. After rinsing, use paper towels to pat them dry. This step is key to making sure the coating sticks well. Once your shrimp are dry, set them aside. They are now ready for the next steps. - Mix flour, garlic powder, paprika, salt, and pepper. - Prepare beaten eggs in a separate bowl. - Combine coconut and panko in a third bowl. Next, let’s create a dredging station. In a shallow bowl, mix together your flour, garlic powder, paprika, salt, and pepper. This will add great flavor. In another bowl, beat your eggs until mixed well. In a third bowl, combine shredded coconut and panko breadcrumbs. The panko adds crunch, while the coconut gives a sweet twist. - Dip shrimp in flour, then eggs, and finally coconut mixture. - Heat oil in a deep skillet or frying pan. - Fry shrimp until golden brown, about 2-3 minutes per side. Now, it’s time to coat the shrimp. Take one shrimp and dip it into the flour mixture. Shake off any extra flour. Next, dip it into the beaten eggs. Let any excess egg drip off. Finally, dredge it in the coconut and panko mix. Press lightly to help it stick. For frying, heat oil in a deep skillet or frying pan. You want about half an inch of oil. The oil is ready when a little piece of shrimp sizzles in it. Carefully add a few shrimp to the hot oil. Fry them for about 2-3 minutes on each side or until they turn golden brown. Once done, place the shrimp on a paper towel-lined plate to drain any extra oil. Enjoy your crispy treats! You can find the full recipe in the earlier section. To get that perfect crunch, the oil temperature is key. Heat your oil to about 350°F (175°C). You can test it by dropping a small piece of shrimp in. If it sizzles, it’s ready. Avoid overcrowding the pan when frying. Cook in small batches. This keeps the oil hot and the shrimp crispy. If you add too many at once, the temperature drops. Crispy coconut shrimp pairs well with many sides. Try a fresh tropical salad or coleslaw for a bright touch. For dips, a sweet chili sauce works wonders. You can also serve it with a lime wedge for a zesty kick. Baking is a great alternative to frying. Preheat your oven to 425°F (220°C) and place the shrimp on a baking sheet. Bake for about 15-20 minutes, flipping halfway through. For a lighter version, swap the panko breadcrumbs with crushed nuts or oats. These options add crunch while reducing calories. You can find the full recipe for crispy coconut shrimp in the previous sections. Enjoy these tips and get creative in your kitchen! {{image_2}} You can add fun flavors to your coconut shrimp. For a spicy kick, mix sriracha with your egg wash. This will give your shrimp a nice heat. To add a tropical twist, try including crushed pineapple in your coconut mix. This adds sweetness and a fruity touch. Both options will make your shrimp even more tasty and exciting. If you're gluten-free, use almond flour instead of all-purpose flour. It still gives a great crunch. You can also use crushed cornflakes for the coating. If you want to swap shrimp for another fish, try using firm white fish like cod. Cut it into pieces that are similar in size to shrimp for even cooking. These swaps will help you enjoy coconut shrimp in different ways. Coconut shrimp can be served in many fun ways. One idea is to make coconut shrimp tacos. Use soft tortillas, crunchy slaw, and a drizzle of lime. It’s a delicious meal! Another option is to make a salad. Toss mixed greens with mango, avocado, and crispy shrimp. This adds color and freshness. Both styles are sure to impress your friends and family. For the full recipe, check out the detailed instructions above. To keep your crispy coconut shrimp fresh, follow these simple steps. Place the shrimp in an airtight container. Make sure they cool down first. Then, seal the container tightly. Store it in the fridge. This method helps maintain flavor and texture. If you have more than you can eat, consider freezing them. To freeze leftover shrimp, lay them in a single layer on a baking sheet. Make sure they are not touching. Freeze for about one hour. Once they are firm, transfer them to a freezer-safe bag. Remove as much air as possible before sealing. This way, they will stay fresh and tasty for a longer time. When you want to enjoy your shrimp again, reheating is key. I recommend using an oven for the best results. Preheat your oven to 350°F (175°C). Spread the shrimp on a baking sheet in a single layer. Bake for about 10 minutes, or until heated through. This method helps keep them crispy. Avoid microwaving them, as this can make them soggy. If you must use a microwave, place a paper towel under the shrimp. This can help absorb moisture, but it's not the best method. How long will your crispy coconut shrimp last? In the fridge, they will stay good for about 3 days. Make sure to check for any off smells or changes in color. If you freeze them, they can last up to 2 months. Always label your containers with the date. This makes it easy to know when to use them. For more detailed instructions, check the Full Recipe. To keep your coconut shrimp crispy, avoid stacking them. Place them in a single layer on a wire rack. This allows air to circulate around them, keeping them dry. If you need to hold them for a while, set your oven to a low temperature, around 200°F. This way, your shrimp stay warm and crispy until serving. You can prepare coconut shrimp ahead of time. Coat the shrimp in the flour, egg, and coconut mixture. Then, place the coated shrimp on a baking sheet. Cover them and store them in the fridge for a few hours. Fry them just before serving for the best texture and taste. A sweet chili sauce is a classic choice with coconut shrimp. Its sweetness pairs well with the crispiness. You can also try a tangy mango salsa for a fresh kick. If you prefer, mix soy sauce with a bit of lime juice for a zesty dip. Crispy coconut shrimp is a delight you can easily make. You learned about the main ingredients, the step-by-step instructions, and tips for perfecting the dish. I shared flavor variations and storage tips to help you enjoy these shrimp longer. Remember, frying at the right temperature keeps them crispy. You can also try different dips to enhance the flavors. Whether for a meal or snack, this dish shines. Enjoy cooking your crispy coconut shrimp and impress everyone at your table!

Crispy Coconut Shrimp

Savor the tropical flavors of crispy coconut shrimp with this easy recipe! Perfectly golden and crunchy, these shrimp are coated in a delightful mix of coconut and panko breadcrumbs, giving them a mouthwatering texture. Ideal for appetizers or a fun meal, serve them with fresh lime wedges for an extra zing. Ready in just 25 minutes!
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Ingredients
  

1 pound large shrimp, peeled and deveined

1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

2 large eggs, beaten

1 cup shredded unsweetened coconut

1 cup panko breadcrumbs

Oil for frying (coconut or vegetable oil)

Fresh lime wedges, for serving

Instructions
 

Prepare the Shrimp: Rinse the shrimp under cold water and pat dry with paper towels. Set aside.

    Create the Dredging Station: In a shallow bowl, mix the flour, garlic powder, paprika, salt, and pepper. In another bowl, place the beaten eggs. In a third bowl, combine the shredded coconut and panko breadcrumbs.

      Coat the Shrimp: Dip each shrimp into the flour mixture, shaking off any excess. Then, dip it into the beaten eggs, allowing any excess to drip off. Finally, dredge the shrimp in the coconut and panko mixture, pressing gently to adhere.

        Heat the Oil: In a deep skillet or frying pan, heat enough oil to cover the bottom of the pan over medium-high heat (about 1/2 inch deep). The oil is ready when a small piece of the shrimp sizzles upon contact.

          Fry the Shrimp: Carefully add a few shrimp to the hot oil, ensuring not to overcrowd the pan. Fry for about 2-3 minutes per side, or until golden brown and crispy. Remove the shrimp and place them on a paper towel-lined plate to drain excess oil.

            Serve: Serve the crispy coconut shrimp immediately with fresh lime wedges on the side for squeezing over the shrimp.

              Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 4 servings