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To make crispy coconut shrimp, gather these main ingredients: - 1 pound large shrimp, peeled and deveined - 1 cup shredded coconut (sweetened or unsweetened) - 1/2 cup breadcrumbs - 1/2 cup all-purpose flour - 2 large eggs - 1 teaspoon garlic powder - 1 teaspoon paprika - Salt and pepper to taste - Oil for frying (coconut oil or vegetable oil) - Fresh lime wedges for serving These ingredients create a delightful crunch and tasty flavor that make this dish shine. You can add some fun twists to the recipe. Here are a few optional ingredients: - 1 teaspoon cayenne pepper for heat - 1 tablespoon lime zest for a citrus kick - 1/2 teaspoon onion powder for depth - Fresh herbs like cilantro for garnish These extras can elevate your dish, adding layers of flavor and making it unique. Choosing the right shrimp is key for this recipe. Here are some tips: - Look for shrimp that feel firm and have a slight sheen. - Avoid shrimp with a strong fishy smell; fresh shrimp should smell like the ocean. - Larger shrimp work best for this recipe, as they hold the coating well. - If possible, buy wild-caught shrimp for better flavor and sustainability. Following these tips ensures you have the best shrimp for your crispy coconut delight. For the complete recipe, check the Full Recipe section. Start with fresh shrimp. I use large shrimp for this recipe. First, peel and devein them. Then, pat the shrimp dry with paper towels. This step is key. It helps the coating stick better. If the shrimp are wet, the breading will slide off. Now, let’s set up your breading station. Use three shallow bowls for this. In the first bowl, mix the flour, garlic powder, paprika, salt, and pepper. Stir it well. In the second bowl, beat the two eggs until smooth. In the third bowl, combine the shredded coconut and breadcrumbs. Mix these two well, too. This setup makes breading easy and fun. Next, it’s time to fry the shrimp. Heat about one inch of oil in a large frying pan over medium heat. You want the oil hot but not smoking. To test it, drop in a small piece of batter. If it sizzles, the oil is ready. Carefully place the coated shrimp in the hot oil. Do not overcrowd the pan. Fry each shrimp for 2-3 minutes on each side until they turn golden brown and crispy. Use a slotted spoon to remove them. Let the shrimp drain on a plate lined with paper towels. This will keep them crispy and not greasy. Enjoy your crispy coconut shrimp! For the full recipe, check the earlier section. To get a great coating on your shrimp, start with dry shrimp. Pat them well with paper towels. Then, follow the three-step breading process. First, dip the shrimp in the flour mix. Next, coat them in the egg wash. Finally, cover them with the coconut and breadcrumb mix. Press down gently to help the coating stick. This method gives you that crunchy texture we all love. The type of oil you use can change the taste. I recommend coconut oil or vegetable oil. Coconut oil adds a nice flavor that matches the coconut. Vegetable oil works well too. Make sure the oil is hot enough before you fry. A good test is to drop a small piece of batter into the oil. If it sizzles, your oil is ready! Cooking time depends on shrimp size. For large shrimp, fry for about 2-3 minutes on each side. If you use smaller shrimp, adjust the time to about 1-2 minutes per side. Always watch for a golden-brown color. Remove the shrimp when they're crispy. This will ensure they're cooked through but not overdone. Follow these tips from the Full Recipe for the best results! {{image_2}} You can spice up your coconut shrimp by using spicy bread crumbs. Just mix 1/2 cup of bread crumbs with a teaspoon of cayenne pepper or chili powder. This adds heat and depth to the dish without changing the core flavors. If you want it extra spicy, add a dash of hot sauce to your egg mixture. This turns a delightful meal into a bold dish. You can choose to bake or fry your coconut shrimp. Baking is a healthier option. Preheat your oven to 400°F and place the shrimp on a lined baking sheet. Spray them lightly with oil to help them crisp. Bake for about 15-20 minutes, flipping halfway through. Fried shrimp will have a crunchier texture, but both methods can yield tasty results. Your choice depends on your diet and preference. Dipping sauces can change the entire meal. Sweet chili sauce adds a nice kick. A mango dipping sauce brings a fruity flair. You can even mix mayonnaise with lime juice for a creamy twist. Each dip pairs well with the crunchy shrimp. Feel free to experiment and find your favorite combination. To keep leftover coconut shrimp fresh, place them in an airtight container. Make sure they cool down first. Store them in the fridge for up to three days. If you want to keep them longer, freezing is a good option. For the best taste when reheating, use an oven. Preheat your oven to 375°F. Place the shrimp on a baking sheet lined with parchment paper. Heat for about 10-12 minutes, or until they're hot and crispy again. You can also use an air fryer for about 5-7 minutes. This method keeps the crunch really well. If you want to freeze coconut shrimp, it’s easy! First, let them cool completely. Then, arrange them in a single layer on a baking sheet. Freeze them for about 1-2 hours. Once they are frozen, transfer them to a freezer bag. They can last up to three months in the freezer. When you're ready to enjoy them, just reheat them directly from frozen. Enjoy this delightful and flavorful meal again! For the full recipe, check the details provided above. To keep the coating on, dry the shrimp first. Use paper towels to remove any moisture. This step helps the coating stick better. When you coat the shrimp, press the coconut mixture firmly onto the shrimp. Make sure to shake off excess flour and egg so the coating adheres well. Yes, you can prepare the shrimp in advance. Bread the shrimp, then place them on a tray. Cover the tray with plastic wrap and keep it in the fridge for a few hours. Fry them just before serving for the best texture. This keeps them fresh and crispy. Crispy coconut shrimp tastes great with many sauces. Here are a few favorites: - Sweet chili sauce - Mango salsa - Spicy mayo - Pineapple dipping sauce These flavors complement the shrimp's sweetness and crunch. To check if the oil is ready, drop a small piece of breading into the oil. If it sizzles, the oil is hot. You can also use a thermometer. The oil should reach about 350°F for the best frying results. Yes, you can bake them. Preheat your oven to 400°F. Place the shrimp on a baking sheet lined with parchment paper. Spray them lightly with oil for crispiness. Bake for about 15-20 minutes, flipping halfway through. They will not be as crispy but still delicious. Frying takes about 2-3 minutes per side. The shrimp should turn golden brown. Make sure not to overcrowd the pan. Fry in batches if needed to ensure even cooking. Yes, you can use frozen shrimp. Just thaw them first. Place the frozen shrimp in the fridge overnight or run them under cold water. Pat them dry before coating to ensure the best adhesion for the breading. Crispy coconut shrimp pairs well with fresh salads, rice, or coleslaw. You can also add tropical fruits like mango or pineapple for extra flavor. Serve with lime wedges for a zesty touch. Yes, sweetened shredded coconut works too. It adds more sweetness to the dish. If you prefer a less sweet flavor, use unsweetened coconut. Both options are delicious and give a nice texture. For all the details, check the Full Recipe. It guides you through each step for perfect crispy coconut shrimp. Making crispy coconut shrimp is easy and fun. We covered the key ingredients, preparation steps, and frying tips. I shared tips to ensure your shrimp are nice and crunchy. You can choose different flavors and sauces to make your dish unique. Remember, storing and reheating leftovers can keep the shrimp tasty. Experiment with variations and enjoy trying new ideas. You’ll impress everyone with your delicious creation!

Crispy Coconut Shrimp

Indulge in the tropical flavors of crispy coconut shrimp! This easy recipe combines juicy shrimp with a golden coconut-breadcrumb coating for a delightful crunch. Perfect as an appetizer or a main dish, you’ll love the simple steps to create this restaurant-quality meal at home. Serve with fresh lime and a tangy dipping sauce for an extra burst of flavor. Click through to explore this mouthwatering recipe and impress your guests!
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Ingredients
  

1 pound large shrimp, peeled and deveined

1 cup shredded coconut (sweetened or unsweetened)

1/2 cup breadcrumbs

1/2 cup all-purpose flour

2 large eggs

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

Oil for frying (coconut oil or vegetable oil)

Fresh lime wedges for serving

Instructions
 

Prepare the Shrimp: Pat the shrimp dry with paper towels to remove excess moisture. This will help the coating adhere better.

    Set Up Breading Station: In three separate shallow bowls, set up your breading station:

      - Bowl 1: Place the flour, garlic powder, paprika, salt, and pepper. Mix well.

        - Bowl 2: Beat the eggs until well mixed.

          - Bowl 3: Combine the shredded coconut and breadcrumbs. Mix to combine.

            Coat the Shrimp: Taking one shrimp at a time, first dip into the flour mixture, shaking off any excess. Then, dip into the egg mixture, allowing the excess to drip off. Finally, coat the shrimp with the coconut-breadcrumb mixture, pressing gently to ensure it sticks. Repeat with all shrimp.

              Heat the Oil: In a large frying pan, heat about 1 inch of oil over medium heat. To test if the oil is hot enough, drop a small piece of batter into the oil; if it sizzles, it's ready.

                Fry the Shrimp: Carefully place the coated shrimp in the hot oil, avoiding overcrowding the pan. Fry for 2-3 minutes on each side or until golden brown and crispy. Use a slotted spoon to remove the shrimp and place them on a plate lined with paper towels to drain any excess oil.

                  Serve: Arrange the crispy coconut shrimp on a platter, and serve with fresh lime wedges for squeezing over the top. Optionally, serve with a sweet chili sauce or a mango dipping sauce for an extra kick.

                    Prep Time: 20 minutes | Total Time: 30 minutes | Servings: 4 people