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To make crispy coconut shrimp, gather these main ingredients: - 1 pound large shrimp, peeled and deveined - 1 cup all-purpose flour - 2 large eggs, beaten - 1 cup shredded coconut (unsweetened) - 1 cup panko breadcrumbs These ingredients form the base of your dish. The shrimp gives it a nice seafood taste. The flour helps the coating stick. The eggs act as a binder, while the coconut and panko give it that crunchy texture. For flavor, you will need: - 1 teaspoon garlic powder - 1 teaspoon paprika - ½ teaspoon salt - ½ teaspoon black pepper - Vegetable oil, for frying The seasonings add depth to the shrimp. Garlic powder and paprika give a warm flavor. Salt and pepper enhance everything. Use vegetable oil for frying, as it withstands high heat well. Serve your crispy coconut shrimp with: - Fresh lime wedges The lime adds brightness and cuts through the richness of the shrimp. You can also try dipping sauces like sweet chili sauce or a tangy mango salsa. These options brighten the dish and add a burst of flavor. For the full recipe, check the link. Enjoy your cooking adventure! First, rinse the shrimp under cold water. This helps remove any residue. Next, pat them dry with a paper towel. Dry shrimp help the coating stick better. Make sure you peel and devein the shrimp. This makes them ready for cooking. Now, set up your dredging station. You will need three shallow bowls. In the first bowl, mix 1 cup of flour with 1 teaspoon garlic powder, 1 teaspoon paprika, ½ teaspoon salt, and ½ teaspoon black pepper. This mix adds great flavor. In the second bowl, add 2 large beaten eggs. This will help the coating stick. In the third bowl, combine 1 cup of shredded coconut with 1 cup of panko breadcrumbs. This mix gives the shrimp a nice crunch. Heat about ½ inch of vegetable oil in a large skillet over medium heat. To check if the oil is hot enough, drop a small piece of the coconut batter into the oil. If it sizzles, the oil is ready. Carefully place the breaded shrimp in the hot oil. Fry them in batches to avoid crowding. Cook for about 2-3 minutes on each side. You want them golden brown and crispy. Once done, remove the shrimp from the skillet. Place them on a paper towel-lined plate to drain excess oil. Serve the crispy coconut shrimp warm with fresh lime wedges on the side. This adds a fresh zing to the dish. For the complete recipe, check the full recipe section. To get that perfect crispy texture, start with dry shrimp. Moisture can ruin the crisp. After rinsing, pat them dry with a paper towel. The dredging process matters. Use a mix of flour, coconut, and panko breadcrumbs. This blend gives you crunch. Fry in hot oil. The oil should sizzle when you add the shrimp. Cook them in small batches. Crowding the pan makes them soggy. A few common mistakes can mess up your shrimp. First, don’t skip the drying step. It leads to sogginess. Use fresh oil for frying. Old oil can taste bad. Don’t overcrowd the pan. This leads to uneven cooking. Also, avoid moving the shrimp too much while frying. Let them sit in the oil for a bit. This helps them cook evenly and get crispy. You can serve crispy coconut shrimp in many fun ways. Pair them with fresh lime wedges. A squeeze of lime adds great flavor. Try a sweet dipping sauce like honey or chili sauce. You can also serve a side of mango salsa. The sweet and tangy flavors work well together. For a fun twist, add them to a salad or tacos. They make a great meal or snack. For the full recipe, check out the details above. {{image_2}} You can add a kick to your shrimp by making spicy coconut shrimp. To do this, mix cayenne pepper or crushed red pepper flakes into the flour. Start with ½ teaspoon and adjust to your taste. This gives each bite a warm, zesty flavor. The heat pairs well with the sweetness of the coconut. If you want a healthier option, try baked coconut shrimp. Preheat your oven to 400°F (200°C). Instead of frying, place the breaded shrimp on a baking sheet lined with parchment paper. Spray them lightly with cooking spray or brush with a little oil. Bake for 15-20 minutes, flipping halfway, until golden and crispy. Pairing coconut shrimp with mango salsa brightens the dish. To make the salsa, chop fresh mango, red onion, and cilantro. Squeeze some lime juice over it for a fresh taste. This fruity salsa brings a tropical vibe and balances the shrimp's richness. You can serve the shrimp on a platter with the salsa on the side for a colorful feast. Explore these variations to find your favorite twist on this crispy coconut shrimp recipe! For detailed instructions, check the Full Recipe. To keep your crispy coconut shrimp fresh, store them in an airtight container. Line the bottom with paper towels to absorb moisture. Place a layer of shrimp on the towels. Add more paper towels between layers if needed. Seal the container tightly. Store it in the fridge for up to two days. To reheat your shrimp, use the oven for the best results. Preheat your oven to 350°F (175°C). Place the shrimp on a baking sheet lined with foil. Bake for about 10 minutes or until heated through. This method helps maintain the crispy texture. You can also reheat them in a skillet over medium heat, turning them gently. If you want to freeze your leftover shrimp, first cool them completely. Place them in a single layer on a baking sheet. Freeze for about an hour until solid. Then, transfer them to a freezer bag. Remove as much air as possible before sealing. They can last in the freezer for up to three months. When ready to eat, thaw in the fridge overnight and reheat as instructed. Enjoy your crispy coconut shrimp again! For the full recipe, check the earlier section. I recommend using large shrimp for crispy coconut shrimp. They hold up well during frying. Look for shrimp that are peeled and deveined for ease. Fresh or frozen shrimp both work. If using frozen shrimp, make sure to thaw them first. You want shrimp that are firm and springy. This ensures a great texture when cooked. Yes, you can prepare the shrimp in advance. After coating them, place them on a baking sheet. Cover them with plastic wrap and refrigerate. This way, they stay fresh until you are ready to fry. Frying them just before serving keeps them crispy. If you do fry them ahead, store them in a warm oven to maintain heat. Crispy coconut shrimp goes well with many sauces. A tangy sweet chili sauce is a popular choice. It adds a nice kick to the dish. You can also try a creamy coconut sauce for a tropical twist. Another great option is a zesty lime aioli. Each sauce adds a unique flavor to the crispy shrimp. Crispy coconut shrimp is a tasty treat that anyone can make. We covered the essential ingredients, helpful tips, and even some fun variations. Think about using spicy shrimp or adding mango salsa for extra flavor. Remember to store leftovers properly for the best taste later. With these steps, your crispy shrimp will wow every guest. Enjoy the crunch and flavor in every bite!

Crispy Coconut Shrimp

Indulge your taste buds with this Crispy Coconut Shrimp Delight! Perfectly breaded shrimp coated in a delicious blend of coconut and panko make for an irresistible appetizer or snack. In just 30 minutes, you can whip up this flavorful dish, served fresh with a squeeze of lime. Get ready for a crunch that will impress friends and family! Click to explore the full recipe and bring this tropical delight to your table today!
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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 (unsweetened)

1 cup panko breadcrumbs

1 teaspoon garlic powder

1 teaspoon paprika

½ teaspoon salt

½ teaspoon black pepper

Vegetable oil, for frying

Fresh lime wedges, for serving

Instructions
 

Begin by rinsing the shrimp under cold water and patting them dry with a paper towel.

    Set up a dredging station: In one shallow bowl, place the flour mixed with garlic powder, paprika, salt, and pepper. In a second bowl, add the beaten eggs. In the third bowl, combine shredded coconut and panko breadcrumbs.

      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 gently to adhere.

        Heat about ½ inch of vegetable oil in a large skillet over medium heat. To test if the oil is hot enough, drop a small piece of the coconut batter into the oil – it should sizzle.

          Carefully place the breaded shrimp in the hot oil in batches to avoid overcrowding the pan. Fry for about 2-3 minutes on each side, or until golden brown and crispy.

            Once cooked, remove the shrimp from the skillet and place them on a paper towel-lined plate to drain excess oil.

              Serve the crispy coconut shrimp warm with fresh lime wedges on the side for an extra zing.

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