![To make crispy coconut shrimp, you need some simple ingredients that pack a lot of flavor. Here’s what you will need: - 1 pound large shrimp, peeled and deveined - 1 cup all-purpose flour - 2 large eggs, beaten - 1 cup shredded coconut - 1 cup panko breadcrumbs - ½ teaspoon garlic powder - ½ teaspoon paprika - Salt and pepper to taste - Vegetable oil for frying These ingredients work together to create a crunchy outside and a juicy inside. The shrimp soak up the flavors from the garlic powder and paprika, giving each bite a tasty kick. The panko breadcrumbs add extra crunch, while the coconut gives a sweet touch. When you gather your ingredients, make sure the shrimp are fresh and the coconut is either sweetened or unsweetened, based on what you like. This recipe is all about balance and flavor. You can find the Full Recipe for more details on how to bring these ingredients together. Start by rinsing your shrimp under cold water. Pat them dry with paper towels. This step is key to getting crispy shrimp. Next, season the shrimp lightly with salt and pepper. This simple seasoning brings out the shrimp's natural flavor. Now, let’s set up your breading station. Grab three shallow dishes. In the first dish, add one cup of all-purpose flour. In the second dish, place two beaten eggs. In the third dish, mix together one cup of shredded coconut, one cup of panko breadcrumbs, half a teaspoon of garlic powder, half a teaspoon of paprika, and a pinch of salt and pepper. This mix gives your shrimp a tasty crunch. Take a shrimp and coat it in the flour first. Shake off any extra flour. Then, dip it into the beaten eggs, making sure it’s well covered. Finally, roll the shrimp in the coconut-panko mix. Press gently so the coating sticks well. Heat about one inch of vegetable oil in a large skillet over medium-high heat. The oil should reach around 350°F (175°C). Carefully add the coated shrimp to the hot oil in batches. Avoid overcrowding the pan. Fry each shrimp for about 2-3 minutes on each side. Look for a golden brown color and a crispy texture. Once they’re ready, remove the shrimp from the oil. Place them on a plate lined with paper towels to drain the excess oil. Serve your crispy coconut shrimp hot, perfect with a sweet chili dipping sauce. For the full recipe, check out the [Full Recipe]. To make your crispy coconut shrimp shine, follow these tips: - Keep everything dry: Ensure your shrimp are dry before breading. This helps the coating stick better. - Use three bowls: Set up one for flour, one for eggs, and one for the coconut mix. It makes breading easier. - Coat evenly: Make sure each shrimp gets a good coating of flour, egg, and coconut mix. This gives you a good crunch. Crispiness is key to great coconut shrimp. Here’s how to get it just right: - Hot oil is a must: Heat the oil to about 350°F (175°C). Test it by dropping a small piece of bread in the oil. If it bubbles, it's ready. - Don’t overcrowd the pan: Fry in small batches. This keeps the oil hot and helps each shrimp cook evenly. - Cook for the right time: Fry for 2-3 minutes on each side. Watch for a golden brown color, which means they are done. Now, let’s think about how to serve these tasty bites: - Dips: Serve with sweet chili sauce for a sweet kick. You can also try a tangy mango salsa. - Side Dishes: Pair your shrimp with rice or a fresh salad. Coleslaw also makes a great crunchy side. - Garnish: Add some lime wedges for a zesty touch. A sprinkle of fresh herbs can elevate the dish too. For the full recipe, check the section above. Enjoy your cooking adventure! {{image_2}} You can enjoy crispy coconut shrimp in two ways: baked or fried. Fried shrimp get a golden, crunchy coating that many love. The oil gives a rich flavor. However, baking offers a lighter option. To bake, preheat your oven to 400°F. Place the breaded shrimp on a baking sheet lined with parchment paper. Spray them lightly with cooking oil. Bake for 15-20 minutes, flipping halfway. They may not be as crispy, but they still taste great! Want to kick it up a notch? Make spicy coconut shrimp! Add cayenne pepper or chili powder to the coconut-panko mix. This adds heat that balances the sweetness of the coconut. You can also serve these shrimp with a spicy dipping sauce. Mix mayonnaise with Sriracha for a creamy kick. This variation is perfect for those who love bold flavors. Dipping sauces can change your shrimp experience. Instead of just sweet chili sauce, try different dips. Here are some fun ideas: - Mango salsa: Fresh mango, red onion, cilantro, and lime juice create a fruity dip. - Pineapple teriyaki sauce: This sweet and savory sauce pairs well with the shrimp. - Avocado lime crema: Blend avocado, yogurt, lime juice, and cilantro for a creamy dip. These sauces let you explore new tastes and make your meal more exciting! You can find the full recipe for crispy coconut shrimp above. After enjoying your crispy coconut shrimp, you may have some leftovers. To store them, let the shrimp cool completely. Place them in an airtight container. Keep the container in the fridge for up to three days. This keeps the shrimp fresh and tasty. If you have lots of shrimp, consider dividing them into smaller portions. When you are ready to eat your leftovers, reheating is key. The best way to keep them crispy is in the oven. 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 they are hot and crispy again. Avoid using the microwave, as it makes the shrimp soggy. If you want to save the shrimp for a longer time, freezing is a good option. After cooling, place them in a freezer-safe bag. Make sure to remove as much air as possible before sealing. You can freeze them for up to three months. To keep the shrimp crispy after freezing, flash freeze them first. Lay the shrimp on a baking sheet in a single layer. Freeze for about an hour. Then, transfer them to a bag. This method helps maintain their texture when you reheat them later. Enjoy your crispy coconut shrimp whenever you want! For the full recipe, check out the details above. The best way to cook crispy coconut shrimp is to fry them. Frying gives them a nice crunch. Heat oil in a skillet until hot. Then, add the shrimp in batches. Cook them for 2-3 minutes on each side. This method makes them golden and crispy. Yes, you can use frozen shrimp for this recipe. Just make sure to thaw them first. Rinse them under cold water. Pat them dry with paper towels. Thawed shrimp work just as well as fresh shrimp. To make coconut shrimp healthier, try these tips: - Use whole wheat flour instead of all-purpose flour. - Bake instead of fry. This cuts down on oil and calories. - Use less sweetened coconut. Unsweetened coconut is a better choice. You can also serve the shrimp with a fresh salad instead of fries. This adds more nutrients. - Full Recipe: Crispy Coconut Shrimp 🥥 Now you have all you need for delicious crispy coconut shrimp. We covered the ingredients, step-by-step instructions, and helpful tips. You learned about different cooking methods and how to store leftovers for later. Enjoy making this dish your own with fun variations and tasty dips. Cooking can be easy and fun! Get in the kitchen and impress your family and friends with your tasty coconut shrimp.](https://pagosarecipes.com/wp-content/uploads/2025/06/1bc99b0e-fa69-4111-9e4f-b2a3bbe9be00-250x250.webp)
Crispy Coconut Shrimp
Indulge in the delightful crunch of Crispy Coconut Shrimp with this easy recipe! Perfectly seasoned and coated in coconut and panko, these shrimp are fried to golden perfection. In just 25 minutes, you can serve up a dish that's sure to impress. Follow our simple step-by-step guide to make this delicious appetizer that pairs beautifully with sweet chili sauce. Click through to explore the full recipe and start cooking today!